Blueberry Chia Pudding



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This delicious blueberry chia pudding is made with 5 simple ingredients and takes less than 10 minutes to prep. It’s the perfect breakfast or snack option to meal prep!

Get excited because I’m sharing another new chia pudding recipe today! This blueberry chia pudding is not only delicious and super easy to make, but it also transforms plain chia pudding into a beautiful, vibrant purple blue color. I mean just look at those photos!

I can’t wait for you to try this one, I know you’re going to love it.

Blueberry chia pudding in a glass cup topped with fresh blueberries.

Why I Love This Recipe

  • Quick and easy – This is such a simple recipe! It requires less than 10 minutes of prep time and only 5 ingredients to whip up.
  • Healthy – This recipe is lightly sweetened and loaded with fiber, protein and omega-3s making it a healthy breakfast or snack option.
  • Meal prep – It’s the perfect recipe to meal prep.. Double or triple the recipe and you’ll have breakfast and/or snacks ready to go for the week.
Ingredients measured out to make Blueberry Chia Pudding: blueberries, maple syrup, almond milk, vanilla and chia seeds.

Ingredients Needed

You only need 5 simple ingredients to whip up this blueberry chia pudding recipe. Here’s what you need:

  • unsweetened almond milk – provides a creamy base without added sugars. I like to use unsweetened almond milk, but feel free to use another plant-based milk like oat milk or coconut milk for a creamier texture! You can also use dairy milk if that’s what you prefer.
  • blueberries – the star of the show! I prefer to use frozen blueberries to achieve that vibrant purple color. That said, you can definitely use fresh blueberries, your chia pudding just won’t be as purple in color.
  • maple syrup – my favorite sweetener for chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit.
  • vanilla extract – a nice flavor enhancer!
  • chia seeds – can’t have chia pudding without the chia seeds! It’s what thickens the pudding while providing fiber, omega-3s, and protein. Both black and white chia seeds work for this recipe.

How to Make Blueberry Chia Pudding

This recipe couldn’t be any easier to make. Just blend, mix and let set up in the fridge!

Step 1: First, blend your almond milk, blueberries, maple syrup and vanilla together in a high-speed blender until smooth.

Blueberries, vanilla and almond milk in a blender, before and after being blended.

Step 2: Pour the mixture into a jar and mix in your chia seeds. Let the mixture rest for 5 minutes, then stir again to prevent clumps. Refrigerate to set for at least 30 minutes, up to 12 hours. Serve topped with fresh blueberries or toppings of choice.

Chia seeds and blueberry milk mixture in a jar, before and after being mixed.

Recipe Tips

  • Use fresh seeds: Older chia seeds might not absorb liquid as well so make sure you have fresh chia seeds!
  • Stir multiple times: Before you place your chia pudding in the refrigerator to set up, make sure you give it a good stir! I like to stir initially and then a second time about 5-10 minutes in. This breaks up any clumps of seeds and makes sure all of the seeds aren’t resting on the bottom with the liquid on top!
  • Add protein: Want an added boost of protein? Top this chia pudding with Greek yogurt or nut butter. You could also add a scoop of your favorite protein powder to the mixture before letting it set in the fridge. You might just need to add extra milk as the protein powder will soak up some of the liquid.
  • Want a smoother texture? If you aren’t a fan of the texture of chia pudding, add your chia seeds to the blender with your milk and blueberries and blend until smooth!
Blueberry chia pudding in a glass cup topped with fresh blueberries.

How to Meal Prep & Store

Chia pudding stores really well in the fridge making it perfect for meal prep! This recipe serves two, but if you want to make a big batch so you have breakfast and/or snack options for the week you can easily double or triple the recipe.

To store, keep your chia pudding in an airtight container in the fridge. It’ll stay fresh for about 5 days.

More Chia Pudding Recipes

Be sure to check out all of the chia pudding recipes as well as the full collection of breakfast recipes on EBF!

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5 from 2 votes

Blueberry Chia Pudding

This delicious blueberry chia pudding is made with 5 simple ingredients and takes less than 10 minutes to prep. It's the perfect breakfast or snack option to meal prep!
Prep Time: 5 minutes
Soak Time: 30 minutes
Total Time: 35 minutes
Servings: 2



  • Add milk, blueberries, maple syrup and vanilla to a blender and blend until smooth and combined.
    Blueberries, milk, maple syrup, and vanilla in a blender.
  • Add blueberry milk to a mason jar and stir in chia seeds. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
    Chia seeds added to a mason jar of a blueberry milk mixture.
  • When ready to enjoy, top with fresh blueberries and granola.


Serving: 1/2 recipe | Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 246mg | Fiber: 5g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Breakfast/Snack
Cuisine: American
Keyword: Blueberry Chia Pudding
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. 5 stars
    Delicious! Second time I made it – added 1tsp lemon juice and a few swipes on the grater of lemon zest. Bright and brought the berries up in taste 🧡🫐🍋

    1. YUM! I am so glad you are loving this pudding recipe, Judi. Thank you so much for sharing your review + star rating, I really appreciate it!