Blueberry Chia Pudding
Five simple ingredients, five minutes of prep, and a thick, creamy blueberry breakfast waiting for you in the morning — no cooking required.
Equipment
- Coffee and seed grinder (if grinding seeds)
- glass jar or container with lid
Ingredients
- 1 cup unsweetened almond milk
- ¼ cup chia seeds, ground or whole
- ¼–½ cup blueberries, fresh or frozen
- 1 teaspoon pure maple syrup or raw honey
- ¼ teaspoon pure vanilla extract
Topping suggestions:
- Raw chopped walnuts
- Cinnamon
- Hemp seeds
- Pumpkin seeds
- Sliced banana or apple
- Extra blueberries
Instructions
- If grinding chia seeds, grind in a coffee and seed grinder until fine. Set aside.
- Pour the almond milk into a glass jar or container with a lid. Add the chia seeds, maple syrup, and vanilla extract.
- Add the blueberries and stir everything together, gently crushing the blueberries with the back of a spoon as you stir to release their flavor and color.
- Stir once more after 30–60 minutes to prevent the chia seeds from settling.
- Seal the container and refrigerate overnight, or for at least 6–8 hours.
- In the morning, give it a stir, add your toppings, and enjoy cold straight from the refrigerator.
Notes
- For best results, refrigerate overnight. Also sets up in about 2 hours if making the same day.
- For a single serving, make this in a Pyrex 2-cup glass measuring cup with a lid — measure the milk right in the cup and add everything else directly. One container, no extra dishes.
- Double the recipe for two servings — all amounts scale proportionally.
- Stir once about an hour after mixing to prevent clumping.
- Add crunchy toppings like walnuts right before eating so they stay crisp.
- Keeps in the refrigerator for 3–4 days — make a larger batch for easy breakfasts all week.