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Blueberry Chia Seed Pudding Overnight Version

Blueberry chia seed pudding overnight version is a simple make-ahead breakfast packed with fruity flavor and creamy texture. Mix the ingredients in minutes, refrigerate overnight, and wake up to a ready-to-enjoy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Overnight Blueberry Base
  • cup blueberries fresh or frozen
  • cups milk dairy or non-dairy
  • cup chia seeds whole seeds
  • tbsp maple syrup adjust to taste
  • tsp vanilla extract pure vanilla
Optional Toppings
  • cup blueberries for serving
  • tbsp chopped almonds optional
  • tbsp granola for crunch

Equipment

  • Mixing Bowl
  • Blender
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Blend blueberries with one cup of milk until smooth and evenly combined.
  2. Pour the blueberry mixture into a mixing bowl. Add remaining milk, chia seeds, maple syrup, and vanilla extract.
  3. Whisk thoroughly until no clumps remain. Let rest for 5 minutes and whisk again.
  4. Transfer the mixture into jars or containers and cover securely.
  5. Refrigerate overnight. The pudding should become thick, creamy, and easy to scoop by morning.
  6. Top with blueberries, almonds, or granola before serving for extra texture and flavor.

Notes

For a softer texture, reduce the chia seeds slightly. For a thicker pudding, add an extra tablespoon. Freeze portions in airtight containers and thaw overnight in the refrigerator. Stir gently when assembling toppings to maintain a creamy consistency. Customize flavor with lemon zest, cinnamon, vanilla, or mixed berries. Store covered in the refrigerator for up to 5 days.