Blueberry Chia Seed Pudding

ava salmon

Published:

December 14, 2025

Blueberry chia seed pudding topped with fresh blueberries and mint leaves

Jump to Recipe·Print Recipe

introduction

This pudding uses chia seeds and blueberries. It feels light and fresh. You can make it the night before. Try a small sweet treat like blueberry cheesecake swirl cookies with it for a fun mix.

why make this recipe

This dish takes little time and needs few things. It gives good fiber and healthy fats. You can eat it for breakfast or as a snack. It fits a busy day or a calm morning. You can also pair it with a bright cookie like blueberry lemon cookies for a party.

how to make Blueberry Chia Seed Pudding

Mix the milk, chia, sweetener, and vanilla. Stir so the seeds do not clump. Add the blueberries and fold them in. Cover and chill. Wait at least four hours or leave it overnight. Stir before you eat.

Ingredients :

1 cup almond milk
1/4 cup chia seeds
1 cup blueberries
2 tablespoons maple syrup (optional)
1/4 cup coconut cream (optional)
1 teaspoon vanilla extract

For more pudding ideas, see this fun option: Chocolate Oreo Graveyard Pudding Cups.

Directions :

In a mixing bowl, combine almond milk, chia seeds, maple syrup, and vanilla extract. Stir well until the chia seeds are evenly distributed.
Add blueberries and mix gently.
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
When ready to serve, stir the pudding and top with coconut cream if desired.
Enjoy as a healthy breakfast or dessert!

how to serve Blueberry Chia Seed Pudding

Spoon the pudding into bowls or jars. Add a dollop of coconut cream on top. You can add extra fresh blueberries or a few nuts. Serve cold. For a chocolate twist on serving, check a simple guide like chocolate pudding dessert.

how to store Blueberry Chia Seed Pudding

Put the pudding in a clean jar or airtight box. Keep it in the fridge. It will stay good for 4 to 5 days. Stir well before you eat. Do not leave it at room temp for long.

tips to make Blueberry Chia Seed Pudding

Stir the mix well at first so seeds do not clump.
Let it sit long enough to thicken. Overnight is best.
Use frozen blueberries if fresh are not ready. They thaw as the pudding chills.
Change the sweet level to your taste.
For a warm dessert idea, try a different bake like pumpkin bread pudding with glaze.

variation (if any)

Use raspberries or blackberries instead of blueberries.
Add a spoon of cocoa for a chocolate version.
Fold in yogurt for more cream.
Layer the pudding with granola and fruit for a parfait.

FAQs

Q: Can I use cow milk instead of almond milk?
A: Yes. Use any milk you like. The texture may change a bit.

Q: Do chia seeds go bad in pudding?
A: No. They keep well in the fridge for a few days. Use within 4–5 days.

Q: Can I skip the sweetener?
A: Yes. If you like less sweet food, leave it out or add less.

Q: Can I make this for kids?
A: Yes. It uses simple food and many kids like the fruit and cream.

Q: Can I freeze this pudding?
A: You can, but the texture may change after thaw. Eat fresh for best feel.

Conclusion

For more notes and a full recipe idea, see this Blueberry Chia Pudding – Eating Bird Food.