Indulge in this nutritious Blueberry Chia Pudding, a perfect blend of taste and health to kickstart your morning or enjoy as a refreshing afternoon snack. It’s an easy-to-make, dessert-like treat that boasts a smooth, pudding-like consistency, thanks to the magical thickening power of chia seeds. Rich in plant-based omega-3 fats, chia seeds not only support heart health but also help reduce inflammation.

Fresh or frozen blueberries infuse the pudding with a burst of antioxidants and fiber, ensuring every spoonful is as beneficial as it is delicious. A hint of vanilla extract and a touch of honey or maple syrup elevate the flavor profile, adding a subtle sweetness that makes this creation extra delish.

The recipe makes two servings. I like to pour the pudding into small mason jars straight from the blender for grab-and-go portions that can be easily stored in the fridge. But really, any small container with a lid will work perfectly. Feel free to customize your pudding by adding a scoop of chocolate or vanilla protein powder, or by swapping the blueberries for other berries like raspberries, blackberries, or strawberries. You can even experiment with mangoes, peaches, and more. Use your preferred type of milk to suit your dietary needs and preferences.

I hope you enjoy the wholesome goodness and endless possibilities of this Blueberry Chia Pudding, and relish a treat that’s as nourishing as it is satisfying!

Try my Overnight Banana Bread Oats.

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Blueberry Chia Pudding

Servings: 2 servings
Prep Time: 5 minutes
Total Time: 2 hours


  • 3 cups blueberries, fresh or frozen
  • ¾ cup almond milk
  • 3 tablespoons chia seeds
  • ½ tablespoon honey or maple syrup
  • ½ teaspoon vanilla


  • In a large blender, process until smooth. Transfer to 2 mason jars or containers with lids. Place in fridge for at least 2 hours.


• To increase the protein, add a scoop of berry-flavored protein powder (vanilla and chocolate will taste great, too).
• Experiment with different fruits. Blueberries can be swapped for equal amounts of other chopped fruit, including mangoes, peaches, bananas or any other berry.
• You can use whatever milk you prefer or have on hand.
• Customize the sweetness to your liking. I recommend tasting the mixture after it’s blended (and before pouring it into the mason jars), and if you’d like it a tad sweeter, add another 1 to 2 teaspoons honey or maple syrup.
• Chia pudding can last in the fridge for up to five days.
• Feel free to garnish with a dollop of vanilla yogurt or a squirt or whipped topping.

Nutrition Information per serving

Serving Size: 1 servingCalories: 260Carbohydrates: 47gProtein: 6gTotal Fat: 8g— Unsaturated Fat: 7g— Saturated Fat: 1gCholesterol: 0mgSodium: 55mgFiber: 11gTotal Sugar: 30g— Natural Sugar: 22g— Added Sugar: 8g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!