Blueberry Chia Pudding
This light and creamy Blueberry Chia Pudding is the most delicious way to start your day! It’s made with just four simple ingredients: chia seeds, milk, blueberries and lemon zest. There is lots of blueberry flavor (and color!) plus a hint of lemon. It’s naturally paleo, vegan and gluten free.
Whether you like the idea of chia pudding for breakfast or for dessert, you’re in for a treat! The beautiful color of this chia pudding is just the beginning of the magic of this recipe. You likely don’t even need to go to the store because this recipe uses pantry staples.
Blueberry Chia Pudding Recipe
Chia pudding is a super easy way to pack breakfast (or dessert) with lots of nutrients. It’s made with totally natural, wholesome ingredients suitable for paleo, gluten-free, low carb and other clean eating lifestyles.
Why You’ll Love this Recipe
I could go on and on about why this recipe is a must try. But I’ll try to contain myself!
- Flavorful: The blueberry flavor is wonderful and the lemon zest brightens it up.
- Simple: There are only 4 ingredients needed to make this recipe so it’s easy to whip up anytime!
- Healthy for every day: It happens to be naturally paleo, gluten free and low carb! But it’s also packed with nutrients (more on that below!) so it’s a win all around.
- Meal Prep: Chia pudding is SO easy to double or triple to make breakfast easy peasy all week long.
Let’s talk about that stunning color for a minute… the secret? Frozen blueberries! It’s the key to this stunning color. You can use them for a Blueberry Smoothie, too!
Recipe Ingredients
As mentioned, chia pudding is literally so easy to make! You probably have everything in your pantry already.
You’ll need:
- Chia Seeds: using fresh chia seeds is best here, so make sure they haven’t been hiding in your pantry for years.
- Frozen Blueberries: substitute any other berry you enjoy, like frozen strawberries, blackberries, or raspberries.
- Lemon Zest: don’t skip this, but you can swap for orange zest if that’s what you have. It compliments the blueberries so nicely!
- Unsweetened Almond Milk: substitute any other milk of choice depending on what your family normally has on hand.
While this recipe is written to be unsweetened, feel free to add a dash of maple syrup, honey or agave if you prefer. Then top with fresh blueberries, keto whipped cream, yogurt or slivered almonds!
Chia Seed Benefits
Chia seeds are a powerhouse ingredient. They pack a ton of nutrients in a tiny package.
They're full of omega-3s, fiber and have some protein, too. You could add in your favorite collagen to make this recipe more high protein, too. They are helpful for digestion and have healthy fats.
They're known for their gelatinous properties which honestly remind me of tapioca pudding in a much healthier way! If that texture is not your jam you can always blend up the chia pudding after resting to make a smoother texture.
How to Make Chia Pudding
Have we mentioned that this recipe is beyond easy? Here's how you'll make it!
- Add the berries to a food processor or blender and pulse with the lemon zest until broken down.
- 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 absorb most of the liquid and 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.
For a smoother texture: Add the blueberries, lemon zest and almond milk to a blender all at once. Blend on high until smooth.
Storage & Meal Prep
This recipe makes 4 servings making it perfect for meal prep. You can easily double it as well if you're meal prepping for more than just yourself.
Mix the whole recipe, then transfer to small jars and add your toppings to take on the go.
With fruit added, chia pudding will last about a week in the fridge but can also be frozen for much longer. The texture will be best in the first few days!
FAQs
When stored in an airtight container in a cool, dry place like a pantry or refrigerator, chia seeds can last for years!
Both black or white chia seeds can be used. They're identical in terms of their benefits, it's purely a matter of which you have or prefer!
Chia pudding is naturally paleo and is typically vegan as well when non-dairy milk is used. Blueberries are considered part of a keto diet as well when the portion size is 1/2 cup.
Older seeds cannot absorb the liquid as well. Without the liquid absorbing, you'll miss out on that lovely pudding texture. Be sure to use fresher chia seeds
Other Easy Breakfast Recipes
- Mango Chia Pudding
- Easy Coconut Milk Overnight Oats
- Apple Pie Overnight Oats
- Avocado Berry Smoothie
- Paleo Porridge (Egg Free, Grain Free Oatmeal)
Blueberry Chia Pudding
Ingredients
- 6 tablespoon chia seeds
- 1 cup almond milk or milk of choice
- 1 cup frozen blueberries
- 1 tablespoon lemon zest
Optional Ingredients
- 1 tablespoon maple syrup
Video
Instructions
- Pulse the blueberries and lemon zest in a blender until broken down. Transfer the blueberry mixture to a bowl and stir to combine with the milk.
- Stir in the chia seeds until mixed well.
- Cover and set in the fridge overnight, or for at least 2 hours. Stir the mixture again before serving. Top with slivered almonds, fresh blueberries, yogurt or cream!
