Prep this blueberry chia pudding in just 5 minutes and enjoy the simplest breakfast or snack a few hours later once it’s set. Packed with healthy fats and fiber and bursting with blueberry flavor, it’s decadent and delicious.
If you’re someone that eats with your eyes first and foremost, it’s hard to not want to jump head first into this beautiful jar of blueberry chia pudding. The pale purple color from blending wild blueberries with coconut milk is not just enticing visually, but incredibly tasty too!
You can make chia pudding recipes many different ways (and this layered strawberry guava chia pudding is another stunner that’s hard to pass up, but this method is probably my favorite. It’s quick, simple and actually offers a neat opportunity to enjoy chia pudding even if you don’t like the texture of chia seeds. Intrigued? I talk more about that below.
The Best Parts of This Recipe
- Quick to make — You can have this all prepped and ready for the fridge in just about 5 minutes. Chia pudding, of course, needs to set for a few hours to thicken but that’s all completely hands off. This breakfast, snack or dessert is perfect for meal prepping.
- Healthy yet decadent — Unlike most pudding recipes, chia pudding is packed with all sorts of health benefits such as high amounts of fiber, protein and omega-3 fats.
- Adaptable — Any kind of milk can be used (you can even use kefir to make chia pudding) and you can switch out the natural sweetener so this recipe can cater to any dietary needs. It’s also easy to swap out blueberries for any other fruit or berry you have on hand using the same method.
Here’s What You’ll Need
Coconut milk — It doesn’t matter if you choose canned coconut milk or one from a carton. If using canned, just make sure to mix the water and cream together to homogenize the mixture. Light or full fat can be used depending on your preference.
Frozen wild blueberries — These are a great frozen staple to keep on hand, but if you don’t have them, fresh blueberries work fine too.
Honey — Just a touch of natural sweetness to highlight the flavor of the blueberries.. Feel free to use maple syrup instead if you like.
Salt — A pinch of salt brings out all the flavors in this chia pudding recipe.
Extracts — Both vanilla and almond extracts bring a ton of flavor to the pudding without a fuss.
Chia seeds — The star ingredient! Chia seeds naturally gel up when mixed with liquid and they create the perfect pudding texture in a healthy way.
Cinnamon — This spice is a great way to add a bit of extra flavor.
How to Make Blueberry Chia Pudding
Grab the canister of a blender and combine the coconut milk, blueberries, honey, salt and extracts. Blend until everything is well combined and smooth. Pour the mixture into a large bowl.
Stir in the chia seeds and cinnamon until thoroughly incorporated the cover the mixture with a lid or plastic wrap and transfer the bowl to the refrigerator to set.
At minimum, you’ll want about 2-3 hours for the best chia pudding consistency, but it can stay in there overnight if needed.
Spoon the pudding into individual jars or bowls to serve and garnish with your favorite toppings. Some ideas include fresh blueberries, sliced almonds, extra honey and coconut flakes.
My Pro Tip
Recipe Tip
Here’s a great way to enjoy chia pudding without the “weird” texture of chia seeds:
- Instead of stirring the chia seeds into the mixture after blending, add them to the blender and blend together with the coconut milk and other ingredients.
- Follow the remaining instructions the same way and the result will be a smooth and creamy chia pudding without weird little chia balls that stick in between your teeth!
This is one of my favorite chia seed hacks and one I use often in recipes (like this persimmon jam) where I use them as a thickener. Here’s a whole guide on how to use ground chia seeds in baking.
Meal Prep and Storage
This recipe (and all chia pudding recipes) are perfect for meal prepping. Make this on the weekend and enjoy the pudding all week long. It’ll keep fresh for about a week in the refrigerator.
I don’t recommend freezing chia pudding as the texture gets weird with freezing and thawing.
Swaps and Additions
Here are a few ideas for how to customize this recipe for different variations:
- Add protein — Your favorite protein powder can easily be added to the blender to make the pudding even more satiating.
- Change the fruit — Use your favorite berry or whatever you have on hand to make a different kind of fruit chia pudding.
- Try flax — Chia seeds and flax seeds are incredibly similar in both their nutrient profile and how they function in recipes. You can swap the same amount of ground flax seeds for chia seeds in this pudding recipe if you want.
- Spice it up! — Use other warming spices like cardamom (my fave!), nutmeg, cloves, allspice and ginger for subtle ways to change the flavor.
Try our other pudding recipes:
This dirty chai tapioca pudding features an oatmeal raisin cookie crumble on top and it’s such a fun recipe if you’re cool with tapioca and not put off by the texture.
Pumpkin chocolate chia pudding is perfect for the fall and this coconut caramel coffee pudding is a year round favorite that’s more like a traditional pudding recipe.
Blueberry Chia Pudding
Ingredients
- 1½ cups coconut milk, carton or can will work for this just make sure to stir canned coconut milk to mix together the cream and water before using
- 1/2 cup frozen wild blueberries, thawed (or use fresh blueberries)
- 1 tablespoon honey
- pinch of salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup chia seeds
- 1/2 teaspoon cinnamon
Toppings
- unsweetened shredded coconut
- honey
- blueberries
- sliced almonds
Instructions
- Place the coconut milk, blueberries, honey, salt and extracts in a blender. Blend for a few seconds until combined.
- Pour the blended mixture into a large bowl. Stir in the chia seeds and cinnamon.
- Cover with a lid or plastic wrap and transfer to the refrigerator to set for at least 3 hours.
- Once thickened, spoon into serving bowls and top with additional blueberries, shredded coconut, honey and sliced almonds as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Hi Gina,
Excellent recipe I just made a batch.. Is it possible that you could let me know where you purchased your glass jars thank you
Oh gosh, it’s been quite some time since I picked those up. I’m really not entirely sure. Most likely Homegoods or a thrift store.
Please specify on what type of coconut milk. The one you buy in the milk section in a carton…or…the one in a can.
Thank you!
You can use either. If you use the can, just stir it so the cream and water parts are mixed well. For this recipe I used the coconut milk in a carton though.
Made this last night and more than enjoyed it this morning! I used some real vanilla bean in it too! SO good! Thanks for the great recipe. 5 stars for both ease and tastiness! :)
I wouldn’t say “kiss paleo goodbye” since Paleo in itself is not low-carb. To point a finger at some added honey or saying that paleo must be low-carb sounds simply absurd. The authorities, like Robb Wolf, are very clear on Paleo being carb-agnostic (if you are an active athlete with no weight-issues or other metabolic problems that would benefit from a more low-carbish approach).
Anyway, never tried this recipe and will give it a shot. Have a nice day!
Sincerely
Tomas
I made this with unsweetened vanilla coconut milk and I really thought it was fantastic. I did not have blueberries on hand but did have frozen blackberries and they were wonderful. I’m so glad I tried this recipe, it will be added to my list of dessert recipes to use in a pinch. Thanks so much!
Can any1 please tell me the calorie count on the chia dessert with the coconut milk and honey Ty’s
Those little LeCreusets look familiar! I love this pudding and I’m firmly behind you, carb it up (reasonably) and own it.