Blueberry Chia Pudding

This Blueberry Chia Pudding is light, creamy, and delicious! There's tons of flavor and nutrients packed right into this easy recipe.

Prep Time5

Resting Time2

Total Time2 5

Servings: servings

Calories: 118kcal

Author: Laura Miner

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

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!

Video

Notes

For a chunkier texture: 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.

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.

To Store: Transfer to an airtight container and store in the refrigerator for 4-5 days.

Alternative milk suggestions: Any milk can each be substituted 1:1 (1 cup milk) in chia pudding.

Nutrition information does not include toppings including optional maple syrup.

Nutrition