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Blueberry Chia Pudding Recipe

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4.5 from 58 reviews

A refreshing and nutritious Blueberry Chia Pudding made with a creamy blend of coconut milk, oat milk, and fresh lemon, naturally sweetened with maple syrup or dates. Perfect for a healthy breakfast or snack, this pudding is easy to prepare and packed with antioxidants, fiber, and omega-3 fatty acids.

Ingredients

Liquids and Flavorings

  • 1 cup frozen blueberries
  • 1/4 cup canned full-fat or light coconut milk
  • 3/4 cup unsweetened oat milk or soy milk
  • Juice and zest of 1 lemon
  • 1 tbsp maple syrup or 2 Medjool dates
  • 1/2 tsp vanilla extract
  • Pinch of salt

Seeds

  • 1/3 cup chia seeds

Instructions

  1. Blend Ingredients: Place the frozen blueberries, coconut milk, oat milk, lemon juice and zest, maple syrup (or dates), vanilla extract, and salt into a blender. Blend until the mixture is smooth and uniform in texture.
  2. Combine with Chia Seeds: Transfer the blended mixture into a bowl. Add the chia seeds and stir thoroughly to ensure seeds are evenly distributed and not clumped.
  3. Initial Rest: Cover the bowl and refrigerate the pudding for 5 minutes to allow the chia seeds to start absorbing the liquid.
  4. Stir Again: Remove the pudding from the fridge and stir well to break up any clumps that may have formed, ensuring an even pudding consistency.
  5. Final Thickening: Let the pudding sit in the refrigerator for an additional 10 minutes to thicken fully before serving.

Notes

  • Use full-fat coconut milk for a creamier texture or light coconut milk for a lighter pudding.
  • Maple syrup adds natural sweetness, but Medjool dates can be used for a whole-food alternative.
  • Stirring after the first refrigeration step is crucial to prevent chia seeds from clumping together.
  • Can be prepared the night before for a quick grab-and-go breakfast.
  • Top with fresh blueberries, nuts, or granola for added texture and flavor.

Find it online: https://oliviabakes.com/blueberry-chia-pudding-recipe/