Blueberry Chia Pudding
Blueberry chia pudding is a simple, make-ahead treat that works just as well for breakfast as it does for a snack or dessert. It comes together with just a few ingredients and sets up in the fridge, making it perfect for busy mornings or easy meal prep. The blueberries add fresh flavor and color, while the chia seeds thicken everything into a creamy, spoonable pudding you’ll want to make again and again!
Servings: 4 servings
Calories: 221kcal
Ingredients
- 2 cups soy milk unsweetened (or your favorite plant-based milk)
- 1 cup frozen blueberries (fresh can work too)
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup (or sweetener of choice)
- ½ cup chia seeds
Topping Ideas
- Fresh berries
- Frozen raspberries (crumble, and they become like fruit sprinkles that add the perfect tangy sweet touch to this blueberry chia pudding)
- Granola
- Chopped nuts and seeds
- Maple Syrup
Instructions
- In a blender, add the soy milk, blueberries, vanilla extract, and maple syrup and blend until smooth.
- Pour into a container, mix in the chia seeds, cover, and refrigerate overnight (or at least 1 hour).
- Serve with any of your favorite toppings, and enjoy!
Notes
- Storing Tips: Place chia pudding into sealed containers in the fridge and they will stay fresh for up to 5 days.
- Pudding Texture: For a thicker pudding, add more chia seeds. For a thinner chia pudding, add more soymilk!
Nutrition
Calories: 221kcal | Carbohydrates: 29g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 64mg | Potassium: 317mg | Fiber: 9g | Sugar: 16g | Vitamin A: 495IU | Vitamin C: 12mg | Calcium: 318mg | Iron: 2mg