Indulge your taste buds and nourish your body with our tantalizing vegan Blueberry Chia Pudding – a delightful treat packed with goodness! This easy-to-make recipe combines the goodness of plant milk, nutrient-rich chia seeds, succulent blueberries, and the natural sweetness of maple syrup.
Spoon into this luscious blueberry creation and you’ll be greeted by the creamy texture of chia seeds infused with the subtle sweetness of maple syrup. The burst of fresh blueberries adds a delightful tang and vibrant colors that are simply irresistible.
But this pudding is more than just a delectable dessert; it’s a nutritional powerhouse too! Chia seeds boast an abundance of omega-3 fatty acids, fiber, and essential minerals, while blueberries are rich in antioxidants. The use of plant milk ensures a dairy-free, plant-based delight suitable for everyone.
Chia seeds make the best vegan pudding!
Chia seeds turn almost any flavor into vegan pudding. Pumpkin chia pudding and mango chia pudding are both made with chia seeds. But chia seeds aren't just for vegan pudding! They are the perfect thickener for jams (like blueberry chia seed jam) and slow cooker vegan creamed corn casserole.
Chia seeds act as a thickener due to their high soluble fiber content, specifically mucilage, which forms a gel-like consistency when mixed with liquid. As they absorb liquid, chia seeds create a viscous texture that stabilizes emulsions and enhances the overall mouthfeel of dishes, making them a natural and healthy thickening agent.
So, treat yourself to this delightful vegan Blueberry Chia Seed Pudding, perfect for breakfast, snack time, or dessert, it’s a healthy and satisfying choice that will leave you craving more! Let’s get blending and enjoy this nutritious and scrumptious goodness!
Ingredients needed to make blueberry chia seed pudding
- blueberries – You can use either fresh or frozen blueberries. I do love frozen wild blueberries for their intense blueberry flavor. I have used both fresh and frozen and both work well. If you use frozen blueberries then thaw them first in the microwave or in the refrigerator.
- almond milk – Today I used almond milk but you can use any plant milk of your choice. Just make sure that you enjoy the flavor of the milk used since it is a main ingredient.
- maple syrup – Use real maple syrup and not maple-flavored pancake syrup. I give a range of 2-3 tablespoons because of the variation in personal taste, the sweetness of the plant milk used, and the flavor of the blueberries used. Start with the lower amount. After blending the blueberry mixture, take a taste and add up to one more tablespoon.
- chia seeds – You can use either black chia seeds or white chia seeds. There is no difference in taste or function. It is only for personal aesthetics.
- Optional chopped toasted almonds, coconut shreds, granola, fresh blueberries, or other fruits to serve on top.
- I like to use the cute yogurt jars. Did you know you can get lids for them?
How to make your own plant-based pudding with blueberries and chia seeds
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Steps 1-2: Blend the Ingredients
You will be blending all of the ingredients for your blueberry chia pudding except for the chia seeds (which you will add later). If you are using frozen blueberries and haven’t yet thawed them, do it now before blending. You can quickly thaw the frozen blueberries in the microwave or run them under warm water (and pat dry).
Add the blueberries, plant milk, and maple syrup to the blender. Blend on medium speed until smooth. Depending on the speed of your blender this should only take a minute or two.
The directions in the recipe card below list two-three tablespoons of maple syrup. This is to accommodate different tastes, the sweetness of the milk you use, and the sweetness of the blueberries. (Mother Nature is tricky that way.) Start with the smaller amount of maple syrup. Give it a taste at this point and add more if needed.
Steps 3-4: the Chia Seeds
Pour the blueberry mixture into a medium-sized bowl. Add the chia seeds and stir. This is your last chance to taste and adjust sweetness as desired.
Cover the bowl and put it in the fridge for at least one hour. The longer it sits, the better it will gel up. I like to make this the night before so that I can have a yummy blueberry breakfast the next morning!
This morning I had blueberry chia pudding with a little yogurt, granola, coconut, and a few of my favorite fresh fruits. So delicious!
Serving and saving
When you are ready to serve your blueberry pudding then spoon it into smaller bowls or containers. Now the fun begins! Top it with chopped toasted almonds, fresh blueberries, or a swirl of almond butter. Add a dollop of vegan whipped topping too. Have fun and enjoy!
This vegan blueberry pudding will keep in the fridge if tightly covered for a few days. You might need to give it a little stir before serving if it gets a little watery.
The printable recipe card
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Blueberry Chia Pudding
- ¾ cup blueberries use fresh or frozen, see notes
- 1 ½ cups almond milk or other plant milk
- 2-3 tbsp maple syrup depending on desired sweetness
- ½ cup chia seeds
- Optional chopped toasted almonds and fresh blueberries or other fruits to serve
- In a blender, combine blueberries, almond milk, and maple syrup.
- Blend on medium speed until smooth.
- Pour the blueberry mixture into a medium-sized bowl. Add the chia seeds and stir to mix well.
- Cover and allow to sit in the fridge for at least 1 hour or overnight.
- Scoop into smaller bowls and top with chopped toasted almonds, fresh blueberries, or a swirl of almond butter