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I’ve made a LOT of chia pudding recipes over the years, but this blueberry chia pudding is my new favorite. You can stir it together in 5 minutes directly in the serving container, so there’s minimal clean-up when you’re done.
And you can make as many jars as you’d like to eat over the next 4 to 5 days! I love not having to think about what to eat for breakfast during the week when I have a few of these jars waiting for me in the fridge.
Similar to my Lemon Chia Pudding, this one relies on Greek yogurt for creaminess and added protein, without using protein powder. If you need to keep it dairy-free, I’ll share a few suggestions in the FAQ section.
Blueberry Chia Seed Pudding Ingredients
- Chia Seeds. These magical seeds are loaded with fiber and plump up when soaked in liquid. You can buy them in white or black, but the color doesn’t change the flavor, so use whatever you can find! Note: Chia seeds can go rancid easily, and you’ll notice the flavor when they do. I recommend storing these in your fridge so they will last longer!
- Greek Yogurt. Unsweetened yogurt adds creaminess and protein, plus a tart flavor that pairs really well with blueberries. (Which are kind of bland on their own.) If you need to use a dairy-free yogurt, that will work, too!
- Frozen Blueberries. Starting with frozen blueberries keeps this recipe affordable and easy. Plus, frozen berries are available year-round! I like to use wild blueberries, because they are smaller, but any variety will work. If you’re using full-size berries, you might want to use a half cup instead.
- Milk of Choice. This is up to you! Any liquid will plump up chia seeds, but I like to choose a milk that has protein in it, to help keep me full. We use unsweetened soy milk most often, but any milk will do.
- Maple Syrup. Just a tablespoon adds the perfect amount of sweetness. You can use honey or agave nectar, if you prefer.
- Lemon Juice. So, this is optional, but I love lemon and blueberry flavors together. Plus, something magical happens when you add lemon juice– it turns the mixture slightly pink! My kids love watching this happen, so we always stir in the lemon juice last.
How to Make Chia Pudding with Blueberries
Step 1:
Start with a 14-ounce jar with a lid (affilliate link), or something similar. I like this size so there’s room to stir and add toppings later.
Into the jar add 3 tablespoons of chia seeds, 1/3 cup of plain Greek yogurt, 1 tablespoon of maple syrup, and 1/2 cup of milk. Use a small whisk to stir well until you see no clumps of chia seeds or yogurt.
Step 2:
Add 1/3 cup of frozen wild blueberries to the jar and stir again. There’s no need to thaw the blueberries first, because they will thaw overnight as the jar chills in the fridge.
Secure the lid on the jar and store it in the fridge to chill. It needs to chill for at least 3 hours, but can be kept in the fridge for up to 4 or 5 days.
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Note: If you’re using full-size blueberries, you might want to use 1/2 cup instead.
Adding Lemon Juice to Blueberry Pudding
If you’d like to add the optional lemon juice, add up to 1 tablespoon, and watch the magic happen. The blueberry pudding will start to turn slightly pink as you stir in the lemon juice!
(My kids love watching this happen, which is why I add it last.) You can see the difference in the photo below.
Chia Pudding Serving Tips
Once the chia pudding has soaked in the fridge overnight, it’s ready to eat the next day. All you have to do is grab a jar and remove the lid! You’ll notice that the pudding has thickened quite a bit.
You can add an extra splash of milk if you prefer a thinner consistency, and this is also the time to add any toppings you like. (But there are also no toppings necessary, since there are already bites of blueberries throughout!) This is my favorite grab-and-go breakfast because there’s literally nothing to do in the morning except to remove the lid and enjoy.
Blueberry Chia Pudding (High in Fiber & Protein!)
Ingredients
- 3 tablespoons chia seeds
- ⅓ cup Greek yogurt
- 1 tablespoon maple syrup
- ½ cup milk of choice
- ⅓ cup frozen wild blueberries
- 1 tablespoon lemon juice (optional)
Instructions
- In a 14-ounce glass jar with a lid, add the 3 tablespoons of chia seeds, ⅓ cup Greek yogurt, 1 tablespoon of maple syrup, and ½ cup of milk. Use a whisk to stir this together, until you see no clumps of chia seeds or yogurt. (Note: Feel free to make more than one jar at a time!)
- Add the frozen blueberries to the jar and a tablespoon of lemon juice, if you want a lemon blueberry flavor. Stir well, then secure the lid and place this in the fridge to chill.
- You can enjoy this pudding in as little as 3 hours, but it will thicken even more overnight. To eat it, just remove the jar form the fridge and stir well. It's ready to eat right away, with any toppings you like. These jars will keep well in the fridge for 4-5 days, so make as many servings as you'd like to eat in that time frame.
Notes
Nutrition
More Recipes to Try
- Protein Chia Pudding (plain version without protein powder)
- Chocolate Chia Pudding
- Pumpkin Chia Pudding
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
