Blueberry Chia Pudding

Why You’ll Love This Recipe

This pudding is simple to prepare, naturally sweetened, and full of health benefits from chia seeds and blueberries. It’s perfect for make-ahead breakfasts or snacks and is easily customizable to suit your taste preferences. The optional blueberry sauce adds a fresh burst of flavor and color, making it even more enjoyable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup almond milk (or coconut or oat milk)
• ¼ cup chia seeds
• 1 tablespoon sweetener (honey, agave, or maple syrup)
• 1 teaspoon vanilla extract (optional)

Blueberry Sauce (optional):

• 1 cup frozen blueberries
• ¼ cup water
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

directions

1. In a bowl or jar, combine the almond milk, chia seeds, sweetener, and vanilla extract (if using). Stir well to combine.
2. Let the mixture sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until it thickens to a pudding consistency.

To make the blueberry sauce:
3. In a small saucepan, combine frozen blueberries, water, and lemon juice. Cook over medium heat until the blueberries soften and start releasing juice, about 5 minutes.
4. In a small bowl, mix the cornstarch with a tablespoon of water until smooth. Stir the cornstarch mixture into the blueberry sauce.
5. Continue cooking and stirring for another 2-3 minutes until the sauce thickens. Remove from heat and let cool.

6. Serve the chia pudding topped with the blueberry sauce or enjoy it plain.

Servings and timing

• Servings: 2
• Prep time: 5 minutes
• Refrigeration time: At least 4 hours or overnight
• Total time: Approximately 4 hours 5 minutes

Variations

• Use other plant-based milks like soy, hemp, or cashew milk.
• Swap blueberries for strawberries, raspberries, or mango in the sauce.
• Add a pinch of cinnamon or nutmeg to the pudding mixture for extra warmth.
• Stir in Greek yogurt before serving for creaminess and added protein.
• Sweeten with stevia or monk fruit for a lower-calorie option.

storage/reheating

Store chia pudding in an airtight container in the refrigerator for up to 4 days. The blueberry sauce can also be refrigerated separately for up to 5 days. This dish is served cold and does not require reheating.

FAQs

Can I use whole milk instead of plant-based milk?

Yes, whole milk works well and will make the pudding creamier.

Can I prepare chia pudding without sweetener?

Yes, it can be made unsweetened or sweetened to taste.

How thick should the pudding be?

It should be thick enough to hold its shape but still creamy and spoonable.

Can I use fresh blueberries for the sauce?

Yes, fresh blueberries work perfectly in place of frozen.

What if my chia seeds clump together?

Stir the mixture well after the first 5 minutes and again before refrigerating to avoid clumps.

Can I make this recipe vegan?

Yes, use plant-based milk and a vegan sweetener like maple syrup or agave.

How long does it take to set?

At least 4 hours in the refrigerator; overnight is best for optimal texture.

Can I add protein powder?

Yes, stir in your favorite protein powder before refrigerating.

Can I make the pudding ahead for meal prep?

Absolutely, it keeps well in the fridge for several days.

What are the benefits of chia seeds?

Chia seeds are rich in omega-3 fatty acids, fiber, protein, and antioxidants.

Conclusion

Blueberry Chia Pudding is an easy, nutritious, and delicious way to enjoy a healthy breakfast or snack. With its creamy texture, natural sweetness, and antioxidant-rich blueberry sauce, it’s a perfect make-ahead dish that satisfies your taste buds while fueling your body.

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