The most delicious way to start your day, this Blueberry Chia Pudding is made with just four simple ingredients. It’s super creamy and lightly sweet, with lots of blueberry flavor and just a hint of lemon. Best of all, it’s Paleo, Vegan, and naturally Gluten friendly!
About the Recipe
Now if you asked me what I love about this chia pudding recipe, I might ramble on for pages and pages, and I’m sure you don’t want that. Instead I’ll just hit the highlights.
- First, it’s absolutely delicious! The blueberry flavor is wonderful, and the lemon zest brightens and livens up the drink in a way you’d really miss if it weren’t there.
- It’s also unbelievably simple. Because the ingredients list is short and mostly made with with Paleo pantry staples, I don’t need to make a special trip to the store. It also only takes about 5 minutes of hands-on time, and super easy recipes like that are definitely my style.
- And did we talk about that color yet? I mean, really, is there anything prettier than that vibrant purple color?
- Lastly, it’s squeaky clean. You won’t feel “the yucks” after, because it’s made with totally natural, wholesome ingredients suitable for Paleo, GF, Low Carb and other clean eating lifestyles.
So why’d I make this recipe? Well, my friend Josclyn is always making the most delicious berry creations, and it totally inspired me to make something blueberry-licious in my own kitchen. And I think the result was pretty fabulous, don’t you?
I almost always have all of these simple ingredients laying around the house most of the time, so that means I can whip up a great dessert in a snap! Here’s whatcha need to make blueberry chia pudding:
- Chia Seeds
- Frozen Blueberries, or substitute any other berry you enjoy, like frozen strawberries, blackberries, or raspberries.
- Lemon Zest. Alternately, you can use orange zest, if you have that instead. Whatever you do, don’t skip the zest. It really brings out the flavor of the blueberries!
- Unsweetened Almond Milk, or you can substitute any other milk of choice.*
*Alternative milk suggestions: Substitute coconut milk (Paleo compliant), flax seed milk (vegan), or cow’s milk, all 1:1 in chia pudding.
- Maple Syrup. I think the berries are sweet enough, but if you like it a little sweeter, feel free to add a touch of maple syrup, agave, or honey.
- Toppings: I like to serve some fresh blueberries, keto whipped cream, yogurt, and/or slivered almonds on top.
Making the Recipe
Just follow these three simple steps and you’ll have this awesome dessert ready to enjoy! Here’s how to make it:
- Add the berries to a food processor or blender and pulse with the lemon zest until broken down. Alternately, you can simply mash the berries with a fork.
*For a smoother texture, blend the berries, zest, and almond milk until smooth.
- Add the blueberry mixture, almond milk, and chia seeds to a bowl and stir, mixing well with a spoon.
- Cover and refrigerate for at least 2 hours, or overnight. The chia seeds will have absorbed a lot of the liquid and it will have the consistency of pudding.
- Give it a stir and serve, topping with a scoop of yogurt, extra blueberries or any other toppings you enjoy.
Store chia pudding in an airtight container in the refrigerator for 4-5 days.
The best chia seed to liquid ratio is 1:4. Use 1 tablespoon chia seeds for every 1/4 cup of milk, or 1/4 cup chia seeds for every cup of milk.
Not always. Many recipes call for lots of fruit and sweeteners which don’t work well with a Keto way of eating.
This Blueberry Chia Pudding recipe is sweetened with whole blueberries, which are lower in carbs than other fruit, so this recipe is going to be lower in net carbs than many others. For extra fat, simply substitute heavy cream for the almond milk.
Chia pudding is so great because you can serve it all by itself or make it part of a complete meal. Some of my favorite things to serve with chia pudding are greek yogurt, fresh fruit, oatmeal, scrambled eggs, or granola.
Like my Blueberry Chia Pudding recipe? Drop a star rating below!
I’d love to hear about your experience making it, and I’d love to see it, too — Snap a photo and tag me on Instagram. I’d be thrilled to re-post to my stories!
Easy Blueberry Chia Pudding
Blueberry Chia Pudding
- 6 Tablespoon chia seeds
- 1 cup almond milk or milk of choice
- 1 cup frozen blueberries or any other berry
- 1 Tablespoon lemon zest
- 1-2 Tablespoon maple syrup
- For a chunkier texture: Pulse the blueberries and lemon zest in a blender until broken down – OR – Mash the berries with a fork and mince the zest. Transfer the blueberry mixture to a bowl and stir to combine with the milk. For a smoother texture: Add the blueberries, lemon zest and almond milk to a blender. Blend on high until smooth. Note: The fruit mixture and milk together should make 1.5 cups. Once blended, measure the mixture. If needed, add more coconut milk the mixture measure 1.5 cups total.
- Transfer the fruit or fruit and milk mixture to a bowl. Stir in the chia seeds until well combined.
- Cover and set in the fridge overnight, or for at least 2 hours. Stir the mixture again before serving.