Why You’ll Love This Recipe
Chia pudding is one of those magical recipes that feels like a treat but is secretly packed with good-for-you ingredients. And when you add blueberries into the mix? Total game-changer.
This Vegan Blueberry Chia Seed Pudding with Almond Milk is the kind of recipe I keep on repeat year-round. It’s made with just a handful of simple ingredients—blueberries, chia seeds, almond milk, and a touch of natural sweetener—but somehow tastes like a spoonful of summer.
It’s creamy from the almond milk, perfectly sweet with the burst of fresh or frozen berries, and packed with plant-based omega-3s, fiber, and antioxidants.
Best of all, it’s incredibly versatile. You can meal prep it in jars for grab-and-go breakfasts, dress it up in parfaits for brunch, or enjoy it chilled with granola for a satisfying afternoon snack. Whether you’re vegan, dairy-free, gluten-free, or just looking for a nourishing way to start the day, this chia pudding fits the bill.
What You’ll Need
- 1 cup unsweetened almond milk
- 1 cup fresh or frozen blueberries (thawed if frozen)
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup or agave syrup (optional, to taste)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Fresh blueberries
- Coconut flakes
- Vegan granola
- Sliced almonds
- Mint leaves
Pro Tips
- Use ripe blueberries – The riper the berries, the sweeter and more flavorful your pudding will be.
- Blend for extra creaminess – Blending the blueberries with the almond milk makes a luscious, naturally sweet base.
- Stir twice – Mix once when assembling, and again after 10–15 minutes to avoid clumping.
- Chill overnight – Chia seeds need at least 4 hours to thicken, but overnight gives the best texture.
- Customize the sweetness – Add maple syrup to taste or leave it out completely if you prefer a tart twist.
Tools You’ll Need
- Blender
- Measuring cups and spoons
- Mason jar or airtight container
- Mixing spoon
- Refrigerator for chilling
Substitutions and Variations
- No almond milk? Use oat, soy, cashew, or coconut milk—just make sure it’s unsweetened.
- Want more protein? Add a tablespoon of hemp seeds or a scoop of plant-based protein powder.
- No maple syrup? Use agave, date syrup, or even mashed banana for natural sweetness.
- Don’t want to blend? Mash the berries with a fork or spoon for a chunkier, more rustic texture.
- Add-ins: Stir in lemon zest for a blueberry-lemon combo or top with cinnamon for extra warmth.
Make-Ahead Tips
This pudding is perfect for meal prep! Make a big batch and portion it into individual jars to store in the fridge for up to 5 days.
Add toppings just before serving to keep textures crisp and fresh. It’s also freezer-friendly for up to 1 month—just thaw overnight in the fridge.
How to Make Vegan Blueberry Chia Seed Pudding with Almond Milk
1. Blend the Blueberries and Milk
Add the blueberries, almond milk, maple syrup (if using), vanilla, and a pinch of salt to a blender. Blend until smooth.
2. Stir in the Chia Seeds
Pour the blended blueberry mixture into a mason jar or container. Add chia seeds and stir well until evenly combined.
3. Let Sit and Stir Again
Let the mixture sit for about 15 minutes, then stir again to break up any clumps. This ensures even thickening.
4. Chill Overnight
Cover and refrigerate for at least 4 hours or overnight until the pudding reaches a thick, creamy consistency.
5. Add Toppings and Serve
In the morning, give the pudding a quick stir. Top with fresh blueberries, coconut flakes, mint, or your favorite add-ons.
Leftovers and Storage
Your blueberry chia pudding will keep in the fridge for up to 5 days in a sealed container. It may thicken over time—just stir in a splash of almond milk if needed.
For longer storage, freeze in small jars for up to a month. Thaw overnight in the fridge and stir well before eating.
A Spoonful of Sunshine
This Vegan Blueberry Chia Seed Pudding with Almond Milk is proof that simple ingredients can create something truly special. It’s refreshing, naturally sweet, and packed with plant-based power to keep you feeling energized all day long.
Whether you eat it straight from the jar, layer it into a parfait, or top it with granola for a hearty breakfast bowl, this pudding is sure to become one of your new go-to recipes. Give it a try and let me know how you made it your own! Did you blend it smooth? Add a twist of lemon? I’d love to hear your version in the comments!
