Blueberry Chia Pudding is a creamy, thick vegan pudding made with chia seeds and fresh blueberries. This wholesome treat is packed with nutrients, fiber, calcium, omega 3s, and antioxidants. Eating “pudding” has never been so healthy.
Have you ever heard of a pudding that is actually good for you?
That is exactly what Chia Pudding is—a healthy alternative to classic pudding.
This thick, creamy pudding is made with chia seeds that soak up liquid as they sit, to form a healthy pudding that resembles the consistency of Tapioca pudding.
What are Chia Seeds?
According to WebMD, chia seeds come from the plant Salvia hispanica, grown in Mexico. They are full of omega 3s, calcium, fiber, and can be processed by our bodies in seed form.
Chia seeds are a true superfood!
The benefits of including chia seeds in your diet are:
- Extremely high in fiber –9 grams in 3 tablespoons of chia seeds
- The highest plant source of Omega-3 fatty acids, which lowers bad cholesterol and increases good cholesterol
- They are full of vitamins such as calcium, phosphorus, magnesium, manganese, phosphorus, and deliver a dose of antioxidants.
- High in protein to keep you fuller longer,
- Contain tryptophan, which can help you sleep.
- Aid in weight loss due to being in high fiber & protein and being low in calories.
- Because chia seeds absorb liquids, eating them can help deliver an extra dose of electrolytes to keep you hydrated.
How to Make Chia Seed Pudding
- In a small mason jar, mix together milk of your choice with sweetener, and vanilla extract.
- Add in chia seeds, close jar and shake well.
- Place in the refrigerator for at least 1 hour, shaking again after 30 minutes.
- Serve with blueberries or another fruit of your choice.
Notes on Vegan Chia Seed Pudding with Blueberries:
- I use coconut milk in chia pudding because it is rich and thick, but any milk will work. Almond milk is another great option to keep this chia pudding vegan.
- Maple syrup is my preferred sweetener, and it keeps this Chia pudding both vegan and Paleo-friendly. But if you are not vegan or paleo, you can substitute honey.
- It is really important to stir the chia seeds into the milk at least once while in the fridge to incorporate fully.
- If you don’t like the texture of chia seeds, blend up this pudding after it sets up–this it the way my kids prefer to eat chia seed pudding.
This pudding is the perfect addition to breakfast or to top off dinner as a light dessert. So whip this up for the Tapioca Lovers, dieters, the health food nuts, or just for a big smile on your face! It is delicious!
Chia Seed Recipes
- Overnight Oats
- Lemon Chia Seed Muffins
- Homemade Chia Seed Jam
- Swiss Ham Roll
- Coconut Chia Granola
- Chia and Granola Crusted French Toast
Blueberry Chia Pudding
- 2 cups unsweetened coconut milk light
- 1 tsp vanilla extract
- 1 tablespoon maple syrup or honey
- 1/2 cup chia seeds
- 1 cup blueberries
- Mix milk, with vanilla, and maple syrup. Add chia seeds and mix well. Place in fridge for 1 hour stirring at least once halfway through.
- Ladle the pudding into 4 dessert cups and top each 1/4 cup fresh blueberries.
- If you like things really sweet, add an additional tablespoon of maple syrup.
- Use any milk you like for this chia pudding.
- Use any fruit you like for chia pudding.