This creamy blueberry chia pudding is combined with milk, maple syrup, and vanilla. An easy breakfast that’s full of flavor and perfect for meal prep.
Ever since I got home from a cruise, where I had chia pudding almost every day for breakfast, I’ve been dreaming of it! I shared a basic version recently in my chia pudding recipe with coconut milk post, and since then I’ve been having fun experimenting with different flavor combinations.
When traveling, one of the breakfast options was blueberry chia pudding, and this recipe is an homage to that. It’s creamy, slightly sweet, and full of blueberry flavor. I like to mix berries into the base so the pudding turns a nice purple color and the flavor is evenly distributed. Of course you can also use raspberries, strawberries, or mixed berries too! Their version had blueberry puree on the bottom which was delicious. This one is a little lighter and less sugary.
This blueberry version uses simple ingredients like whole milk, yogurt, maple syrup, and vanilla extract. Everything is mixed together and the chia seeds thicken into that classic pudding texture as it sits in the fridge. This version is fruity, creamy, and incredibly easy to make for breakfast or a weeknight snack.
If you’re looking for more ideas, you can also check out my easy chia pudding recipe collection here: 7 Easy Chia Pudding Recipes.
And if you’re looking for something sweet, this chia breakfast bowl is another favorite: Chia Pudding Breakfast Bowl.
Blueberry Chia Pudding
Sometimes I use fresh berries when they are in season, but frozen berries work well and actually give the dessert a deep purple color. Just throw everything into a high speed blender and blend until smooth.
A combination of whole milk and Greek yogurt makes the pudding extra creamy, while maple syrup and vanilla extract add just enough sweetness. Once the chia seeds are stirred, the mixture thickens as it cools and turns into a breakfast snack that’s ready to eat with a spoon. Because this is blended, you can even use cottage cheese!
I like to make a batch and divide it into smaller bowls when I’m ready to eat (versus making each one in its own glass/container), but you can divide it however your day-ahead schedule chooses! When you’re ready to eat, top it off with fresh berries, granola, or extra yogurt.
What is Chia Pudding?
If this is your first time learning about the magic of chia seeds, these little guys start out as big poppy seeds and turn into little tapioca pearls when soaked in liquid. Chia pudding is made by mixing chia seeds with liquid and allowing them to absorb the liquid and expand. As the seeds are hydrated, they form a thick, pudding-like consistency.
Chia seeds are rich in fiber, protein, and healthy fats, making chia pudding a filling breakfast or snack option. Because it’s so easy to prepare, it’s also a great breakfast for busy people.
One of the best things about chia pudding is how easy it is to customize. You can mix fruit into the base, top it with yogurt, or top it with fresh berries and nuts.
How to Make Blueberry Chia Pudding
Ingredients
1 cup fresh berries or frozen berries
1 cup whole milk
½ cup Greek yogurt
3 tablespoons of maple syrup
1 teaspoon vanilla extract
1/3 cup chia seeds
Instructions
Step 1: Put everything except the chia seeds in a blender
Add blueberries, whole milk, Greek yogurt, maple syrup, and vanilla extract to a high-speed blender. Blend until smooth.
Step 2: Pour into a bowl or jar
Pour the blended mixture into a bowl, jar, or food storage container in this manner.
Step 3: Add the chia seeds
Mix in the chia seeds until evenly combined.
Step 4: Seal and refrigerate
Cover and refrigerate for at least 2 hours or overnight so the chia seeds can thicken the pudding.
Step 5: Stir and serve
Mix the pudding well before serving. You can add a splash of milk to replace the water.
Top with fresh berries or your favorite toppings if desired.
Blueberry Chia Pudding
This creamy blueberry chia pudding is combined with milk, maple syrup, and vanilla. An easy breakfast that’s full of flavor and perfect for meal prep.
Ingredients
- 1 cup berries fresh or frozen
- 1 cup whole milk
- ½ cup Greek yogurt
- 3 of spoons Maple syrup
- 1 a teaspoon vanilla extract
- ⅓ cup chia seeds
Instructions
- Add blueberries, milk, yogurt, maple syrup, and vanilla extract to a blender and blend until smooth.
- Pour the mixture into a jar or bowl.
- Add the chia seeds.
- Refrigerate for at least 2 hours or overnight.
- Stir and serve with fresh berries if desired.
Chia Pudding Tips
Use frozen berries for a brighter color and stronger berry flavor. Or use mixed berries!
If the pudding gets too thick after cooling, just stir in a splash of milk to loosen the texture.
Feel free to add toppings like slivered almonds, granola, or coconut flakes for extra texture.
This pudding keeps well in the refrigerator for about 3-4 days, making it a great meal prep option.
