This creamy blueberry chia pudding is blended with milk, maple syrup, and vanilla. It’s an easy make-ahead breakfast packed with flavor and perfect for meal prep.
Ever since I came home from the cruise, where I had chia pudding almost every day for breakfast, I’ve been dreaming of it! I shared a basic version recently in my chia pudding recipe with coconut milk post, and since then I’ve been having fun experimenting with different flavor combinations.
When on the cruise, one of the breakfast options was a blueberry chia pudding, and this recipe is a tribute to that. It’s creamy, lightly sweet, and packed with juicy blueberry flavor. I like blending the berries right into the base so the pudding turns a beautiful purple color and the flavor is evenly distributed. Of course you can also use raspberries, strawberries, or mixed berries too! Their version had a blueberry puree on the bottom that was very sweet. This one is slightly lighter and less sugary.
This blueberry version uses simple ingredients like whole milk, yogurt, maple syrup, and vanilla extract. Everything gets blended together and then the chia seeds thicken it into that classic pudding texture as it sits in the fridge. This version is fruity, creamy, and incredibly easy to make ahead for breakfasts or snacks during the week.
If you’re looking for more ideas, you can also check out my simple chia pudding recipe collection here: 7 Easy Chia Pudding Recipes.
And if you want something a little heartier, this chia breakfast bowl is another favorite: Chia Pudding Breakfast Bowl.
Blueberry Chia Pudding
Sometimes I use fresh blueberries when they’re in season, but frozen blueberries work just as well and actually give the pudding an even deeper purple color. Just toss everything into a high speed blender and blend until smooth.
The combination of whole milk and greek yogurt makes the pudding extra creamy, while maple syrup and vanilla extract add just enough sweetness. Once the chia seeds are stirred in, the mixture thickens as it chills and turns into the perfect spoonable breakfast. Because this is blended, you could even use cottage cheese!
I love to make a big batch and then portion it into smaller bowls when I’m ready to eat (vs. making each one in its own glass/container), but you can portion it however your prep day schedule prefers! When you’re ready to eat, top it with fresh berries, granola, or even a little extra yogurt.
What Is Chia Pudding?
If this is your first time reading about the magic of chia seeds, these little guys start out like large poppy seeds and turn into small tapioca pearls when soaked in liquid. Chia pudding is made by mixing chia seeds with liquid and allowing them to absorb the liquid and expand. As the seeds hydrate, they create a thick, pudding-like consistency.
Chia seeds are rich in fiber, protein, and healthy fats, which makes chia pudding a filling breakfast or snack option. Because it’s so simple to prepare, it’s also a great make-ahead meal for busy mornings.
One of the best things about chia pudding is how easy it is to customize. You can blend fruit into the base, layer it with yogurt, or top it with fresh berries and nuts.
How To Make Blueberry Chia Pudding
Ingredients
1 cup fresh blueberries or frozen blueberries
1 cup whole milk
½ cup greek yogurt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup chia seeds
Instructions
Step 1: Add everything but the chia seeds to a blender
Add the blueberries, whole milk, greek yogurt, maple syrup, and vanilla extract to a high speed blender. Blend until smooth.
Step 2: Pour into a bowl or jar
Pour the blended mixture into a bowl, jar, or food storage container like this.
Step 3: Stir in chia seeds
Stir in the chia seeds until evenly combined.
Step 4: Cover and refrigerate
Cover and refrigerate for at least 2 hours or overnight so the chia seeds can thicken the pudding.
Step 5: Stir and serve
Stir the pudding well before serving. You can add a splash of milk to rehydrate.
Top with fresh berries or your favorite toppings if desired.
Blueberry Chia Pudding
This creamy blueberry chia pudding is blended with milk, maple syrup, and vanilla. It’s an easy make-ahead breakfast packed with flavor and perfect for meal prep.
Keyword blueberries, chia seeds, greek yogurt, milk
Prep Time 5 minutes
Ingredients
- 1 cup blueberries fresh or frozen
- 1 cup whole milk
- ½ cup greek yogurt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup chia seeds
Instructions
Add blueberries, milk, yogurt, maple syrup, and vanilla extract to a blender and blend until smooth.
Pour mixture into a jar or bowl.
Stir in chia seeds.
Refrigerate at least 2 hours or overnight.
Stir and serve with fresh berries if desired.
Chia Pudding Tips
Use frozen blueberries for an extra vibrant color and stronger berry flavor. Or use mixed berries!
If the pudding becomes too thick after chilling, simply stir in a splash of milk to loosen the texture.
Feel free to add toppings like sliced almonds, granola, or coconut flakes for extra crunchy texture.
This pudding keeps well in the refrigerator for about 3–4 days, making it a great meal prep option.
