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This Blueberry Chia Pudding is a great snack because it’s rich in omega-3’s, fiber, antioxidants, and overall nutrients. I love making chia pudding to have a few days of anti-inflammatory snacks on hand for the week. It comes together in just a few minutes and tastes so delicious. It’s also easy to have the ingredients on hand at all times since I use frozen blueberries for this recipe. It’s a staple in my house for sure! If you haven’t tried chia pudding yet, then you’ll definitely want to add it to your grocery list for the week.
Nutritional benefits of Blueberry Chia Pudding
- Chia seeds are anti-inflammatory and rich in omega-3’s and fiber.
- Blueberries and coconut milk are rich in antioxidants, vitamins, and minerals.
- Coconut milk is rich in caprylic acid, which helps fight high cholesterol disorder, candida/yeast, and digestive disorders.
Ingredients
Chia seeds
Canned coconut milk – either classic (full-fat) or light coconut milk work. I used light for the recipe, but the full-fat version will make an even creamier and flavorful chia pudding!
Blueberries – I used frozen blueberries. It’s cost effective and also easy to keep on hand! Fresh blueberries would work too.
Maple syrup – As a natural sweetener. You can also opt for honey or date syrup.
Pure vanilla extract – For flavor
Salt
Method
- Put all the ingredients into a blender and blend for 10-20 seconds or so.
- Pour into a storage container and place in the refrigerator overnight or at least 3-4 hours.
- To serve: Scoop the chia pudding into a bowl and top with fruit, granola, or coconut flakes. Enjoy!
Modifications
- Use another fruit in place of the blueberries – Other great options would be strawberries, raspberries, mango, and peaches.
- Substitute honey or date syrup in place of the maple syrup.
- Use pure maple extract in place of vanilla extract for a different flavor profile. This would especially be delicious with peaches!
- Go for a unique citrusy version by adding lemon juice to have a lemon blueberry flavor – you can also do lemon raspberry too!
Other recipes you’ll love
Cherry and Granola Yogurt Bowl
Strawberry Coconut Baked Oatmeal
Blueberry & Roasted Pecan Granola
I hope you love this Blueberry Chia Pudding recipe! Please be sure to leave a comment and rating if you try it out. I love hearing from you!
PrintBlueberry Chia Pudding
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5 servings 1x
- Category: Snack
- Method: Blender
Ingredients
1 (14.5oz) can light coconut milk (full-fat works too)
1/2 cup chia seeds
1 heaping cup frozen organic blueberries
2 Tbsp maple syrup (or honey)
1 tsp pure vanilla extract
Several pinches of salt
Instructions
- Put all the ingredients into a blender and blend for 10-20 seconds or so.
- Pour into a storage container and place in the refrigerator overnight or at least 3-4 hours.
- To serve: Scoop the chia pudding into a bowl and top with fruit, granola, or coconut flakes. Enjoy!
Equipment
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