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Blueberry Chia Seed Pudding Recipe

Blueberry chia seed pudding is a creamy, fruit-filled recipe perfect for breakfast, snacks, or light desserts. Fresh or frozen blueberries add natural sweetness while chia seeds create a satisfying texture with minimal effort.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

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
Toppings
  • cup blueberries for garnish
  • tbsp granola optional

Equipment

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

Method
 

  1. Add blueberries and half of the milk to a blender. Blend until smooth and vibrant in color.
  2. Pour the blueberry mixture into a mixing bowl. Add remaining milk, chia seeds, maple syrup, and vanilla extract.
  3. Whisk thoroughly until evenly combined. Let rest for 5 minutes, then whisk again to remove clumps.
  4. Cover and refrigerate for at least 4 hours or overnight until thick, creamy, and spoonable.
  5. Stir gently before serving. Scoop into bowls or jars and top with blueberries and granola.
  6. Serve chilled and enjoy the fruity flavor and smooth texture.

Notes

For a softer texture, use slightly fewer chia seeds. For a thicker consistency, add an extra tablespoon. Freeze portions in airtight containers and thaw overnight in the refrigerator. Handle carefully during assembly to maintain a smooth texture. Customize flavors with lemon zest, cinnamon, vanilla, or mixed berries. Store covered in the refrigerator for up to 5 days.