Blueberry Chia Pudding
Start your day right or energize your afternoon with this creamy and delicious Blueberry Chia Pudding. Loaded with fiber, protein, and juicy blueberries, this versatile recipe makes a nourishing breakfast or the perfect healthy snack. Whip up a batch for a quick, nutritious, family-friendly meal or snack anytime cravings strike!
Ingredients
- 1 cup blueberries, fresh or frozen
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract, optional but recommended
- ⅓ cup chia seeds
- 1 ⅓ cup milk of choice
- optional toppings fresh blueberries, chopped nuts, cinnamon, maple syrup, coconut flakes, or a dollop of vanilla yogurt
Instructions
- In a medium-sized microwave-safe bowl or small saucepan, combine the blueberries, maple syrup, cinnamon, and vanilla (if using).
- Cook the blueberries in the microwave for 2-3 minutes or over medium heat on the stovetop for 5-7 minutes or until the blueberries have are soft and juicy. If desired, you can lightly mash the berries as they cook. If cooking on the stovetop, remove the berries from the heat and add them to a medium bowl.
- Whisk the chia seeds and milk into the berries until thoroughly combined.
- Cover the chia mixture and refrigerate for 5 minutes. Give the pudding a vigorous stir to break up any clumps, cover, and return it to the fridge for at least 3-4 hours or overnight.
- Stir the pudding well and serve cold, topped with your favorite toppings, such as fresh blueberries, chopped nuts, cinnamon, maple syrup, coconut flakes, or a dollop of vanilla yogurt.
Notes
Blending Variation: For a smoother texture, blend the simmered berries with the milk before stirring in the chia seeds.
Storage Directions
- Refrigerating: This pudding keeps wonderfully in the fridge! Whether making a single, double, or triple batch (!), you can store it in individual mason jars or an airtight container for up to 5 days.
- Freezing: You can freeze the pudding in a freezer-safe container for up to 3 months, but the texture may change slightly upon defrosting. I recommend enjoying it fresh whenever possible.
- Consistency is Key: The chia seeds need time to absorb the liquid fully, so don’t skimp on the refrigeration time. At least 3-4 hours is best, although overnight chilling creates the best texture.
- Stir Well: Stir the pudding after 5 minutes in the fridge and then return for the extended rest period. If the pudding is a little clumpy before serving, a vigorous stir will smooth it out.
- Customize It: One of the things I love best about this pudding is its versatility. Add almond butter for extra protein, sprinkle shredded coconut or chopped nuts on top, or mix in a dollop of Greek yogurt for added creaminess and protein. The options are endless!
Nutrition
Calories: 317kcalCarbohydrates: 44gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 81mgPotassium: 441mgFiber: 12gSugar: 27gVitamin A: 217IUVitamin C: 8mgCalcium: 399mgIron: 2mg
Tried this recipe?Let us know how it was!
