Blueberry Chia Pudding – Natalie’s Health

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This Blueberry Chia Pudding is packed with fruity flavors. Deliciously sweet, creamy, and loaded with superfoods. It’s made with simple pantry ingredients, wholesome, and without refined sugars. So healthy and delicious. Perfect breakfast!

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Blueberry Chia Pudding served in a glass bowl topped with fresh blueberries and almonds

When I started my healthy diet many years ago, chia seeds just emerged as a new thing on the market. It was an unknown ingredient, hard to find in stores, and very expensive. They

Back then I remember reading this article where chia seeds were announced as “the next big thing”. Chia was named “superfood” and that got me curious. So I got a bag of chia seeds and decided to give it a try.

The first recipe I tried was some dubious chia pudding recipe that used water instead of milk. That chia pudding turned out awful, as you can imagine, but these tiny little black seeds definitely got my attention. Love was born.

Luckily I’m very creative and since then my chia seed skills improved. After a dozen of chia pudding combos and tryouts, I finally mastered the making of chia pudding. And this Blueberry Chia Pudding is yet another delicious, super healthy creation from my recipe book.

Ingredients used

To make this blueberry chia pudding, you will only need only a few pantry ingredients.

Blueberry Chia Pudding recipe ingredients
  • Chia seeds. They are tiny, but they are powerful, loaded with fibers good for our digestion, and healthy Omega-3s for heart health. (1) Omega-3’s also boost our brain and reduce inflammation. Chia seeds are also high in proteins. The unique combination of fats, proteins, and fibers makes them a great breakfast option. The benefits of chia seeds are really numerous, and chia pudding is one of the most popular ways to eat chia seeds. 
  • Milk. Non-dairy milk such as almond, oat, cashew, or soy milk is the best choice for making this lemon chia pudding. Cow’s milk will work ok too. Coconut milk won’t work well here in terms of pairing with other flavors.
  • Sweetener. To sweeten this chia pudding, I used pure maple syrup. Maple syrup is an unrefined sweetener. It gave a subtle sweetness yet he didn’t overload this chia pudding with many sugary calories.
  • Blueberries. They are now in season and so beautiful. Full of flavor!

To enhance flavor and add some more nutrients, I also tossed in:

  • Hemp seeds. They are an excellent source of heart-healthy Omega-3 and proteins. A great addition to chia pudding, making it more nutritious.
  • Ceylon cinnamon. Also known as “true” cinnamon. It’s a highly delicious spice with many health benefits. (2)
  • Vanilla extract. Just a splash is enough to make this beauty taste even more delicious.
Blueberry Chia Pudding served in a glass bowl topped with fresh blueberries and almonds

How to make blueberry chia pudding

Assembling this blueberry chia pudding is quite easy. You will need only basic kitchen tools: a blender, bowl, and whisk. It’s also done in no time. That’s why chia pudding is a great breakfast option.

Step by step instructions

  • Start with preparing and measuring all ingredients using measuring cups.
  • Place all ingredients except chia seeds in a blender. Mix on high speed until you get nice even mixture.
  • Transfer mixture into a bowl. Add in chia seeds.
  • Mix chia seeds using the whisk or the spoon.
  • Leave chia pudding to rest for 10-15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding. Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps. Remember to stir!
  • If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
  • Top chia seeds with fresh blueberries and sliced almonds.
  • Additional toppings: bee pollen, hemp seeds, banana slices. Be creative here and choose the toppings you like.
  • Makes 1 bowl that serves: 1 person (full meal size) or 2 people (dessert/snack meal size). 
Close up of Blueberry Chia Pudding served in a glass bowl topped with fresh blueberries and almonds


  • You can substitute oat milk with any milk – organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here. 
  • You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too. 

Recipe variations

  • Make it without sweetener: Add in ½ banana to a blender.
  • Make it keto-friendly. Use low-carb sweetener. Add in ½ avocado to a blender or 1 teaspoon of MCD oil.
  • Make it protein-packed: Add a scoop of protein powder along with chia seeds. This will transform chia pudding into a great fruity protein-packed, post-workout meal.

Tips for storing

  • Keep leftovers sealed in a bowl or jar for up to 2 days in the fridge.
  • PREP THE NIGHT BEFORE: Prep the chia pudding and put it into a jar with a lid. In the morning, just add toppings and enjoy!

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