Blueberry Chia Seed Pudding (Easy + 5 Ingredients)

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This Blueberry Chia Seed Pudding couldn’t be easier! Made with only 5 plant-based and good-for-you ingredients, it brings major flavor, but almost no time in the kitchen. Perfect for Meal Prep!
This post is sponsored by Silk for their #Progressisperfection campaign.

Wouldn’t it be nice to have the time to prepare delicious and nutritious meals for ourselves three times a day? Let’s be real, though – that is a luxury most of us don’t have. While it’s important to start out our days with a good meal to fuel our minds and bodies, I also think that’s the first thing many of us forget to do when we’re stressed and busy.

blueberry chia seed puddings righ

That’s where this Blueberry Chia Seed Pudding comes in. With a short prep time of 10 minutes and only 5 plant-based ingredients (including Silk’s Unsweetened Vanilla Almondmilk!), this nourishing and satisfying breakfast comes together in no time. I love how I can make a big batch at the beginning of the week; all I have to do in the morning is top it with some berries + whatever else lies in my pantry, and breakfast is served.

blueberry chia seed pudding with

Workaholic-ism and I have had a pretty strong relationship for as long as I can remember. In retrospect, I could have spent a lot more time in both college and my adult life spending time with friends and loved ones. Instead, I’d typically lock myself in my apartment, working from sunrise to sunset because I (or my work) had to be “perfect.” However, last year I really felt the burnout, and made a promise to myself that I would try to be better, do better, and live more fully.

overhead shot of blueberry chia seed pudding

Now, in an ideal world, we would all be able to enjoy this Blueberry Chia Seed Pudding while sitting at a table — perhaps while reading the paper, watching the news, or sipping on some coffee. While I would like to say that that is totally me, I’m not quite there yet. Oftentimes, my breakfast is scarfed down over morning emails or in between shooting clips for a recipe video.

Long story short, I’m definitely not perfect. But I’m a lot better than I used to be. What’s the fun in having it all figured out, though? I’m going to have to agree with Silk on this one and say that to me, Progress is Perfection.

girl holding jar of blueberry chia seed pudding

A Few Final Thoughts:

  • Low on Blueberries? Feel free to substitute another berry of your choice!
  • The recipe below makes one serving, but feel free to multiply as needed. I like to make a big batch on Sundays, divide it into small jars, and then top as desired for breakfast during the week.
  • If you don’t like the texture of Chia Seeds, you can also blend the entire Pudding (after it has set) in the blender – this will make it thick and creamy, with no chunks.

If you’re looking for more easy breakfast recipes, you’ll also love this Golden Milk Chia Seed Pudding and these Fluffy Sweet Potato Breakfast Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

jar of blueberry chia seed pudding with blueberries

Print

Blueberry Chia Seed Pudding (Easy + 5 Ingredients)

This Blueberry Chia Seed Pudding couldn’t be easier! Made with only 5 plant-based and good-for-you ingredients, it brings major flavor, but almost no time in the kitchen. Perfect for Meal Prep!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Total Time: 10 minutes
  • Yield: 1 Serving 1x

Ingredients

Scale

Instructions

  1. Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
  2. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
  3. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
  4. Top and serve as desired.

Notes

  • If you do not have access to a Vanilla-flavored Plant Milk, add 1 tsp Vanilla Extract with the rest of the liquid ingredients
  • Alternatively, you can substitute the Unsweetened Plant Milk for a Sweetened variety, and omit the Maple Syrup
  • Blueberries may be substituted for any other berry you have on hand. This recipe will also work with mashed Banana, but I would not recommend harder or more fibrous fruits such as Apples or Oranges

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want to save this Blueberry Chia Seed Pudding for later? Pin the recipe to your Pinterest boards:

blueberry chia seed pudding pinterest

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. If you’d like to learn more, check out Silk on Pinterest, Instagram, Facebook, and Twitter.

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Oh my goodness this recipe gives a wonderful taste and look delicious. Thank you so much for sharing your experience.

  2. Just made this recipe as a make ahead breakfast for tomorrow! I thought it made for too much food for one meal so I divided the pudding into two jars. It didn’t turn out as blue as yours but I’m still looking forward to eating it tomorrow!

    1. We usually make it the day before and imagine it would be fine for another day longer, but any more than that might get a little weird.

  3. Just made this after having a surplus of blueberries in my apartment… obsessed! I topped with a bit of banana, more blueberries, and some homemade granola- so good!!

  4. I made this recipe last night and tried it this morning. It is delicious and so simple to make. Great for this time of year when there is an abundance of fresh blueberries. Thank you!

  5. How many days will it last in the fridge before getting wonky, as I’m thinking the blended fruit would shorten the time?

  6. Silk is my favorite almond milk to use! I pretty much pair it with my cereal, oats, fruit salads, and healthy pastries, plus I bake with it all the time! I absolutely love the color of this chia seed pudding. It would serve as an amazing topping for oatmeal too!

  7. This recipe seems great ! I just have one question. Is the maple syrup required and if so is there a possible substitute for it ? Thank you !

    1. Hi Tanya! The Maple Syrup is not required, but most people like to add some form of sweetener to their chia pudding – you opt to leave it out if you’d like. You can also use any other sweetener of choice or a sweetened plant milk instead x