Blueberry Chia Pudding Recipe

Jump to Recipe Print Recipe

The Comfort of Blueberry Chia Pudding Recipe

There’s something undeniably soothing about starting a weekend morning with a bowl of blueberry chia pudding. I love how this Blueberry Chia Pudding Recipe feels like a gentle hug for your senses—velvety smooth, lightly crisp from the chia, and bursting with those jewel-toned blueberry notes. It’s the kind of breakfast or snack that leaves you feeling nourished but never weighed down.

Blueberries mingle beautifully with the subtle creaminess of coconut and oat milk, and the lemon zest adds that bright, aromatic lift that keeps each bite exciting. If you’re new to chia pudding, you’ll notice just how satisfying the texture is—both creamy and a little jewel-like from the seeds themselves. It’s a little ritual that makes simple ingredients shine.

Over time, I’ve found that this recipe is a perfect base for so many tweaks, fits effortlessly into meal prep routines, and feels like a thoughtful way to treat yourself without fuss or guilt.

Ingredient Guide

• 1 cup frozen blueberries: The star ingredient—frozen keeps the pudding refreshingly cool and thickens it naturally. You can swap with fresh if preferred, but frozen brings a nice, natural chill.
• 1/4 cup canned full-fat or light coconut milk: Adds creaminess and subtle tropical aroma; coconut milk makes the texture beautifully silky.
• 3/4 cup unsweetened oat milk or soy milk: A neutral, plant-based base that keeps it dairy-free and light. Oat milk will give a hint of sweetness; soy milk offers protein.
• Juice and zest of 1 lemon: Brightens the whole pudding, balancing the sweet berries with fresh citrus zing.
• 1 tbsp maple syrup or 2 Medjool dates: Natural sweeteners providing warmth and depth without overpowering the berries.
• 1/2 tsp vanilla extract: A cozy, aromatic backbone that rounds out the flavor beautifully.
• Pinch of salt: Enhances all the flavors and sharpens the sweetness.
• 1/3 cup chia seeds: These little powerhouses give the pudding its signature texture and boost its nutritional value with fiber and omega-3s.

Prep Before You Begin

Preparing the ingredients ahead of time makes this Blueberry Chia Pudding Recipe a breeze. Measure your chia seeds, and have your frozen blueberries ready—no defrosting needed here. Because there’s no cooking, you can jump right in without worrying about oven temperature or timing tricks. A quick blend and rest, then you’re set to enjoy.

A high-speed blender is ideal to get the blueberries silky smooth, but a regular blender works fine if you give it time to blend thoroughly. You’ll also need a mixing bowl and spoon or whisk to combine the chia seeds after blending. Mason jars or small serving bowls are perfect for chilling and serving. Optional: a zester for that fresh lemon aroma.

How to Make Blueberry Chia Pudding Recipe

1. Blend the frozen blueberries, coconut milk, oat milk, lemon juice and zest, maple syrup (or dates), vanilla extract, and a pinch of salt until the mixture is smooth and fragrant. This process releases the luscious blueberry color and aroma—its velvety texture starts here.
2. Mix the chia seeds into a bowl, then pour the blended blueberry mixture over them. Stir well until the seeds are evenly dispersed; you’ll notice how the mixture thickens slightly with the chia.

3. Refrigerate the mixture, covered, for 5 minutes. This short rest helps the chia seeds absorb liquid gradually and prevents clumping.
4. Stir the pudding again after 5 minutes, breaking up any lumps that have formed. This step is key to keeping the texture uniformly delightful.
5. Let it rest for at least another 10 minutes so the pudding fully thickens. You’ll end up with a rich, lightly crisp network of chia seeds suspended in that luscious blueberry creaminess.
6. Serve chilled, straight from the fridge. I sometimes add a sprinkle of toasted coconut flakes or a few fresh blueberries on top for extra texture and a pop of freshness.

Creative Variations for Blueberry Chia Pudding Recipe

• Swap blueberries for mixed berries like raspberries and blackberries for a deeper flavor spectrum.
• Add a spoonful of almond butter or peanut butter to the blender for a nutty twist and extra richness.
• Sprinkle cinnamon or cardamom into the mix for a warm, cozy scent, especially great in cooler months.
• Mix in some fresh mint leaves or basil before blending to add a herbaceous note that brightens the pudding.
• Use a splash of rose water or orange blossom water instead of vanilla extract for a lovely floral hint.
• Top with granola or chopped nuts for a satisfying crunch contrast to the pudding’s softness.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen, and the pudding stays deliciously smooth.
• Freeze: While I don’t recommend freezing the pudding itself (the chia texture changes), you can freeze the blended blueberry base separately for up to 2 months and thaw before adding chia seeds.
• Reheat: This pudding shines best served cold, so no reheating needed. If you want it more like a warm porridge, gently heat the blueberry base separately, then stir in chia seeds and let thicken on the stove.

Blueberry Chia Pudding Recipe FAQs

• Can I use fresh blueberries instead of frozen? Yes! Fresh works fine but your pudding won’t be quite as cool or thick at first. You can add a few ice cubes to your blend if you want that chill.
• How long does it take for chia seeds to thicken? Typically about 15 minutes total with a stir at 5 minutes to prevent clumps. Longer chilling only improves the texture.
• Can I substitute different milks? Absolutely. Any plant-based milk will work, but note some like almond milk may thin the pudding slightly.
• What if I don’t like the flavor of coconut? Use all oat milk or soy milk instead, and you can add a teaspoon more vanilla or lemon zest to brighten the taste.
• Is this recipe vegan and gluten-free? Yes, it naturally is both, assuming you pick gluten-free oats for oat milk if that’s a concern.

Print