Start your day with this healthy, creamy, Fiber-Rich Blueberry Chia Seed Pudding that requires only five ingredients.
I've always been a big proponent of starting the day with food that will give me energy, fill me up without weighing me down, and carry me over until lunch. This blueberry chia pudding packs fiber, protein, and healthy fat - a perfect combination to keep you full and your blood sugar steady all morning long. This chia seed pudding is also a great paleo breakfast and if you're intermittent fasting, chia pudding is also great for breaking a fast.
The recipe is made simply with chia seeds, vanilla-flavored unsweetened almond milk, vanilla extract, maple syrup, and frozen wild blueberries. And I like topping the chia seed pudding with hemp hearts too. Not only do I like the texture of hemp hearts but they add extra protein and omega-3s. But you can add any toppings you wish to your chia pudding.
It's a small jar with a big punch.
Are Chia Seeds Good For You?
So whether you're new to chia pudding or an expert, you may be wondering, are chia seeds good for you? The answer is yes. One of the great benefits of chia seeds is that they're loaded with fiber, which takes longer to digest and helps to keep you full longer. Not just that but fiber actually sweeps your intestines and helps to improve bowel function.
If you're sensitive to fiber, start slow and make sure you drink plenty of water throughout the day. Fiber and water are mates for life. Too much fiber and not enough water can backfire.
Chia seeds are also rich in Omega-3s, which are essential for our brains and bodies and can only be obtained from food.
Why You'll Love This Blueberry Chia Pudding
- You need only 5 ingredients
- Chia pudding is vegan, paleo, keto, and naturally gluten-free
- It's rich in fiber and omega-3 fatty acids
- Makes for a quick and easy breakfast
Unsweetened vanilla milk of your choice
Maple syrup or keto maple syrup
Frozen wild blueberries (or regular)
Optional: Hemp hearts and fresh blueberries
Let's Make It
Step 1. Defrost ½-1 cup of frozen wild blueberries and set aside. You can leave them at room temperature, or defrost them in a pan or microwave.
Step 2. Combine chia seeds, plant milk, maple syrup, and vanilla extract in a small bowl. Whisk until all ingredients are combined and refrigerate for 10 minutes to slightly set.
Step 3. Add defrosted blueberries to the bottom of two 10-ounce jars. Pour chia seed pudding over top and add additional berries on top. Refrigerate for at least 4 hours or ideally overnight.
* You can skip step 3 and just pour the chia pudding into the jars after it is mixed and add the blueberries on top. Or add the blueberries when you're ready to eat the chia seed pudding.
Top Tips + FAQs
Can You Add More Maple Syrup?
I try to keep the sugar lower with only one tablespoon maple syrup per serving of pudding but if you like yours sweeter, you can add more sweetness.
Are Blueberries Keto Friendly?
Blueberries can be part of a keto diet, just be mindful of the portion. Use 1-2 tablespoon defrosted blueberries only.
Can You Make This Chia Pudding Keto?
Yes! As mentioned in the previous tip, stick with fewer blueberries and swap the maple syrup for keto maple syrup.
How Long Does It Take For Chia Pudding To Set?
Chia pudding will set in about 4 hours but it's best to let it sit in the refrigerator overnight.
How Long Does Chia Pudding Keep In The Fridge?
Chia seed pudding will keep in the refrigerator for up to 5 days.
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Easy Fiber Rich Blueberry Chia Seed Pudding
Start your day with healthy, creamy, Fiber-Rich Blueberry Chia Seed Pudding that requires only five ingredients.
- 6 tablespoon chia seeds
- 1.5 cups unsweetened almond milk
- 2 tablespoon maple syrup
- 1.5 teaspoon vanilla extract
- ½ cup frozen wild blueberries defrosted
- optional: hemp hearts and fresh blueberries
1. Defrost 1 cup of frozen wild blueberries and set aside. You can leave them at room temperature, or defrost them in a pan or microwave.
2. Combine chia seeds, plant milk, maple syrup, and vanilla extract in a small bowl. Whisk until all ingredients are combined and refrigerate for 20 minutes.
3. Add defrosted blueberries to the bottom of two 10-ounce jars. Pour chia seed pudding over top and add additional berries on top. Refrigerate for at least 4 hours or ideally overnight.
1. You can skip step 3 and just pour the chia pudding into the jars after it is mixed and add the blueberries on top. Or add the blueberries when you’re ready to eat the chia seed pudding.
2. You can swap regular frozen blueberries but they will be larger than wild blueberries.
3. If you want to make the chia pudding keto, swap out the maple syrup for keto maple syrup and use fewer blueberries.
Hi Catherine, I love all the recipes you post.
They are nutritious and easy to prepare.
Hi Teresa! Thank you so much! It's actually Daniela but no worries!
I love your broccoli flat bread and blueberry chia recipes! Please post more ❤️
Yayyy! That makes me so happy to hear, Stephanie! Thank you for the wonderful feedback and I will do just that 🙂