This thick and creamy Blueberry Chia Pudding is such a great way to boost your fibre and it makes a delicious make-ahead breakfast, snack or healthier dessert. It takes just a few minutes to prepare, and there are so much options when it comes to how to serve it.
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This blueberry chia pudding couldn't be easier to make. The blueberries are blended with Greek yogurt, milk, vanilla and maple syrup to make a smooth, vibrant base, then mixed with chia seeds and left in jars until thick and pudding-like.
Because the blueberries are blended into the yogurt and milk first, every spoonful has that fresh blueberry flavour rather than just a few berries on top. My kids love it too, and then usually have a little bowl alongside their eggs in the morning. Anything with blueberries usually goes down well with kids.
It is also really easy to adapt. You can make it thicker, thinner, sweeter, higher in protein, dairy free or turn it into more of a dessert with extra toppings. It works well for breakfast jars, lunchboxes, after-school snacks or a grab-and-go option for busy mornings.
Looking for more healthy chia seed recipes? Why not try our creamy Greek Yogurt Chia Pudding, protein packed Cottage Cheese Chia Pudding or our zesty Lemon Chia Pudding?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Yogurt - Use a thick Greek yogurt. You can use any fat percentage, but a higher fat will give you creamier results. You can use a plant based yogurt too.
- Milk - We use skimmed, but you can use any milk, including a plant based milk.
- Maple syrup - This can be swapped for honey.
- Vanilla - Make sure it is extract and not essence.
- Blueberries - Fresh or frozen blueberries both work well, but frozen berries will give a slightly thicker and colder mixture if blended straight from frozen. If using frozen blueberries and your blender struggles, let them thaw slightly first. Frozen blueberries will give a more vibrant colour.
- Chia seeds - Make sure you aren't using old chia seeds that have been sitting in the cupboard for years, as they won't absorb liquid as well.
Variations
Lemon blueberry - Add a little lemon zest and a squeeze of lemon juice to the blender. Lemon works really well with blueberries and gives the pudding a fresh, cheesecake-like flavour.
Higher Protein - Use a thick Greek yogurt and higher-protein milk. You can also stir in a spoonful of vanilla protein powder, but you may need to add an extra splash of milk as protein powder will thicken the mixture.
Blueberry Muffin - For that blueberry muffin vibe, add a pinch of cinnamon to the blender and top with crushed granola, oats or a few chopped nuts before serving.
Mixed berries - Swap half the blueberries for raspberries, strawberries or blackberries. This gives a slightly sharper berry flavour and a deeper colour.
Dairy-free - Use coconut yogurt or soya yogurt and your favourite plant-based milk. Coconut yogurt makes it especially creamy and gives the pudding a subtle tropical flavour.
Dessert style - Layer it with crushed biscuits, extra Greek yogurt and fresh blueberries.
How To Make Blueberry Chia Pudding
- Step 1: Put the yogurt, milk, maple syrup, vanilla and blueberries into a blender.
- Step 2: Blend until everything is well combined.
- Step 3: Divide the mixture between serving jars and add 1 tablespoon (approx 12 grams) of chia seeds to each pot.
We used these jars.
- Step 4: Mix well to evenly distribute the chia seeds into the blueberry mixture.
- Step 5: Put the lids on the jars and refrigerate for at least 3 hours.
Serving Suggestions
Serve this blueberry chia pudding straight from the fridge with extra blueberries and a spoonful of Greek yogurt on top. This keeps it simple, fresh and perfect for breakfast.
For more texture, add granola, toasted oats, chopped nuts or seeds just before serving. Add crunchy toppings at the last minute so they do not go soft in the fridge.
For a more filling breakfast, layer the chia pudding with overnight oats or spoon it over porridge. It also works really well with sliced banana, strawberries, raspberries or a drizzle of nut butter.
For kids, serve it in smaller jars or bowls with a few fun toppings such as mini chocolate chips, crushed cereal or a swirl of yogurt on top. The bright purple colour makes it more appealing too. I put in on the side with their eggs.
For a dessert option, layer it with vanilla yogurt, crushed digestive biscuits or granola and a few shaved pieces of dark chocolate.
Blueberry Chia Pudding Storage
Store blueberry chia pudding in airtight jars or containers in the refrigerator for up to 4 days. The texture will continue to thicken slightly as it sits, so stir well before serving.
If the pudding separates a little, this is normal. Just stir it back together and add a splash of milk if needed.
This chia pudding can be frozen, although the texture may be a little softer once thawed. Freeze it without toppings for up to 1 month, then defrost overnight in the fridge and stir well before eating.
Dannii's Top Tips
- For the smoothest blueberry flavour, blend the fruit with the yogurt and milk before adding the chia seeds. If you blend the chia seeds too, the texture will be much smoother, but it can become quite thick and slightly gel-like, so whole chia seeds are best for a classic chia pudding texture.
- Stir the chia seeds in thoroughly when you first add them, then stir again after 10 minutes. This helps stop clumps forming and gives you a more even texture.
- If your chia pudding is too thick after chilling, stir in a little extra milk until it reaches your preferred consistency. If it is too thin, add another teaspoon or two of chia seeds, stir well and leave it for another hour or so.
- The sweetness will depend on your blueberries. Taste the blended mixture before adding the chia seeds and add a little more maple syrup if needed.
- Use jars with lids if you are making this for meal prep. They are easy to stack in the fridge and perfect for taking on the go.
Frequently Asked Questions
It usually needs at least 3 hours in the fridge, but overnight gives the best texture. If you are short on time, leave it for 1 hour and it will start to thicken, but it will not be quite as pudding-like.
Chia seeds continue to absorb liquid as they sit. Stir in a splash of milk before serving until it loosens to your preferred texture.
More Blueberry Recipes
If you've tried this blueberry chia pudding recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Blueberry Chia Pudding
Ingredients
- 500 g (2 cups) 0% Fat Free Greek yogurt
- 250 ml (1 cups) Skimmed milk
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 150 g (1 cups) Blueberries
- 75 g (0.5 cup) Chia seeds
Instructions
- Put t500 g 0% Fat Free Greek yogurt, 250 ml Skimmed milk, 1 tablespoon Maple syrup, 1 teaspoon Vanilla extract and 150 g Blueberries into a blender.
- Blend until everything is well combined.
- Divide the blueberry mixture between serving jars and divide 75 g Chia seeds between them (approx 1 tablespoon/12 grams per pot).
- Mix well to evenly distribute the chia seeds into the blueberry mixture.
- Put the lids on the jars and refrigerate for at least 4 hours.
Recipe Tips
- For the smoothest blueberry flavour, blend the fruit with the yogurt and milk before adding the chia seeds. If you blend the chia seeds too, the texture will be much smoother, but it can become quite thick and slightly gel-like, so whole chia seeds are best for a classic chia pudding texture.
- Stir the chia seeds in thoroughly when you first add them, then stir again after 10 minutes. This helps stop clumps forming and gives you a more even texture.
- If your chia pudding is too thick after chilling, stir in a little extra milk until it reaches your preferred consistency. If it is too thin, add another teaspoon or two of chia seeds, stir well and leave it for another hour or so.
- The sweetness will depend on your blueberries. Taste the blended mixture before adding the chia seeds and add a little more maple syrup if needed.
- Use jars with lids if you are making this for meal prep. They are easy to stack in the fridge and perfect for taking on the go.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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