Chia Pudding with Blueberries and Almonds

This Chia Pudding with Blueberries and Almonds is EASY to make, loaded with fiber, protein, and antioxidants, perfect for a healthy breakfast!
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Photography Credit: Elise Bauer

Have you ever tried chia seeds? They’re nutrient dense, fiber rich tiny seeds of the chia plant that expand when you soak them in liquid to something like tapioca, but with really small pearls.

You can add them to smoothies for extra protein and fiber, or let them soak for a while and plump up to make an easy dairy-free pudding.

When chia seeds started popping up on food blogs a few years ago all I could think of was those sprout-covered terracotta chia pets marketed on infomercials in the early 80s.

I shied away. Too many memories of sprouting clay animals rattling in my brain.

But then I tried a drink with chia seeds and it reminded me of bubble tea! Albeit with tiny bubbles. In a flash decades of green sprouty images disappeared, replaced with food possibilities.

Here is what I’ve been making for breakfast recently with chia seeds—a wonderfully satisfying blueberry and almond chia pudding.

All you have to do is purée some blueberries in almond milk and then stir in chia seeds. For extra zing a little cinnamon and honey. Let it soak overnight or for at least a couple of hours. Then top with whole blueberries and some toasted almonds to eat.

I’m using almond milk because I have it on hand, and I’m making an effort to reduce dairy (lactose intolerant here), but you could easily use regular milk instead.

If you don’t want to bother puréeing the blueberries with the almond milk, skip it and mix all of the blueberries in with the pudding at the end!

Chia Pudding with Blueberries and Almonds Recipe

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  • Prep time: 5 minutes
  • Soaking time: 2 hours
  • Yield: Serves 2 to 3

The honey is optional, skip it if you are going vegan, or use maple syrup instead.

Ingredients

  • 2 cups unsweetened almond milk
  • 1 cup (divided, 3/4 cup and 1/4 cup) fresh or frozen (defrosted) blueberries
  • 1/2 cup chia seeds
  • 2 Tbsp honey (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup toasted slivered or sliced almonds

Method

1 Blend together 2 cups almond milk and 3/4 cup blueberries in a blender. Pour out into a bowl or quart-sized mason jar.

2 Stir in the chia seeds, honey, cinnamon, vanilla extract. (Or just cover and shake if using a jar.) Let sit for 10 minutes, then stir again to  break up any clumping.

3 Chill for 2 hours or overnight.

4 When ready to eat, stir again. Top with toasted almonds the remaining blueberries.

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5 Comments

  1. Kay

    I tried this recipe this weekend and was pleasantly surprised! I omitted the sweetener but the berries added a natural and delicate sweetness. Once I got used to the texture (a little gooier than pudding), it was great. Thanks for posting such a simple and useful recipe.

  2. Laura P.

    I saw this and had to make it ASAP! I used 2% milk instead of almond milk and a tad more blueberries than the recipe calls for. I bought a 12oz bag of frozen blueberries and just thawed the whole thing. So there was closer to 1 cup in the pudding. It looked exactly like the picture, so I got that right! And the taste is lovely! I don’t get the bubble tea comparison as the chia seeds still retained a bit of their crunch, even after all night in the fridge. But it’s yummy and super easy and I’ll definitely make this again.

  3. Ines Pljakic

    Elise, this is a great recipe! Fast, easy and as soon as I make it, I’ll add delicious as well :) I have no doubts though!

  4. Maria Carolina

    OMG I love chia, I need to test this recipe!

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