Vegan Blueberry Chia Seed Pudding With Almond Milk

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Looking for a tasty, healthy breakfast or snack? Try vegan blueberry chia seed pudding with almond milk. It’s creamy, delicious, and packed with nutrients. This pudding is not only easy to make, but it’s also a great source of fiber and protein.

You’ll love how the chia seeds expand and thicken the almond milk, creating a pudding-like texture. The blueberries add a burst of flavor and antioxidants. Plus, it’s a vegan option that everyone can enjoy.

No need to worry about long prep times. You can mix everything in a few minutes and let it sit. This is perfect for meal prep, so you always have a healthy option ready to go.

What You Need

First, measure out your chia seeds. You’ll need about three tablespoons. These little seeds are going to soak up the liquid and create a pudding-like texture.

Next, take out your blueberries. Fresh ones are best, but frozen will work, too. You’ll need about one cup.

Pour two cups of almond milk into a bowl. You can use any kind of almond milk you like, but unsweetened is usually best.

Finally, get your maple syrup. About one to two tablespoons will add the right amount of sweetness.

Finally, have a pinch of salt. It enhances the flavors of your pudding.

That’s it! With these ingredients, you can make a delicious and healthy dessert.

Now you’re ready to start mixing everything together.

Serving Suggestions

• Serve your blueberry chia seed pudding in small mason jars or bowls. They look cute and make for a great presentation.
• Top your pudding with fresh blueberries. This adds a burst of flavor and color.
• Sprinkle some crushed nuts like almonds or walnuts on top. This gives a nice crunch to every bite.
• Add a dollop of coconut whipped cream. It makes the pudding even more delicious and adds a creamy texture.
• Drizzle a bit of agave or maple syrup on top. It adds a touch of sweetness to the pudding.
• You can also layer the pudding with granola. This adds another layer of texture and makes your snack more filling.

If you want to keep it simple, just enjoy the pudding as it is. It’s tasty and healthy on its own!

Storage Tips

• Keep your blueberry chia seed pudding in an airtight container. This helps maintain freshness and prevents unwanted flavors from seeping in.
• Make sure to store it in the fridge. It can last up to five days when refrigerated.
• If you want to make a batch for the week, portion it out in separate containers. This makes it easy to grab and go.
• Stir the pudding well before serving. Chia seeds tend to settle, and a quick stir helps maintain a smooth texture.
• Adding fresh toppings like fruit or nuts right before eating keeps them from getting soggy.

Vegan Blueberry Chia Seed Pudding With Almond Milk

If you're looking for a healthy blueberry chia seed pudding recipe with almond milk and maybe even some coconut cream, look no further! This is one you can add straight to your collection of vegan breakfast recipes or vegan dessert recipes depending on your mood!

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Prep Time 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 4 tablespoons of chia seeds
• 1 cup of fresh or frozen blueberries
• 1 cups of unsweetened almond milk
• 1 to 2 tablespoons of maple syrup or agave nectar
• 1 teaspoon of vanilla extract
• A pinch of salt

Get Recipe Ingredients

Instructions

 

• Measure out 4 tablespoons of chia seeds.
• Take 1 cup of fresh or frozen blueberries.
• Pour 2 cups of unsweetened almond milk into a bowl.
• Add 1 to 2 tablespoons of maple syrup for sweetness.
• Stir in 1 teaspoon of vanilla extract.
• Add a pinch of salt to enhance the flavor.
• Mix all the ingredients together thoroughly.
• Let the mixture sit for at least 10-15 minutes, or until the chia seeds have expanded and thickened the pudding.
• Stir the pudding again to ensure an even consistency.
• Portion the pudding into small mason jars or bowls.
• Refrigerate the pudding for a few hours or overnight to allow it to fully set.
• Before serving, top the pudding with fresh blueberries and other toppings if desired.

Nutrition

Calories: 220kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.