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1 Comment Chia pudding is one of those dishes you either love or absolutely hate. Or so I think. I personally find it a super easy way to prep breakfast ahead of time, and this blueberry chia pudding with walnuts is also very easy to adapt to your own taste!
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Tip from Simone
Chia pudding has a tendency to sink to the bottom. I often let it sit for about an hour, then stir it well and only then place it in the fridge. This gives the chia seeds time to absorb the liquid and helps them mix more evenly into the pudding.
Recipe ingredients
You only need a few ingredients to make this chia pudding with blueberries, and it’s very easy to customize:
- chia seeds – there are white and black chia seeds; it doesn’t matter which you use
- almond milk – I recently made a chia pudding with kefir and found it surprisingly delicious. You can use any type of milk you like
- honey – optional, but nice for adding a bit more flavor
- walnuts – used as a topping, great for sprinkling on top
- blueberries – you can partially stir these into the pudding or use them as a topping
- cinnamon – try adding a spoonful of raw cocoa powder as well!
How To Make Blueberry Chia Pudding
Making a blueberry chia pudding really isn’t rocket science. Simply combine all the ingredients – except for the toppings – stir well, and you’re basically done. I do always let it sit for about an hour, stir it once more, and then put it in the fridge. This helps the chia seeds distribute more evenly, but this step is optional.
After four hours or overnight in the fridge, take the pudding out and top it with blueberries and chopped walnuts. If you love chia pudding you might want to also check out this delicious apple crumble chia pudding or Raspberry chia pudding.
FAQ Blueberry Chia Pudding
Yes, this is actually the perfect make-ahead recipe. You can store the chia pudding in the fridge overnight or for up to 2 days. Ideal as a quick breakfast or snack.
Blending creates an extra creamy, smooth chia pudding without that “seed-like” texture. The date also adds natural sweetness and blends smoothly into the mixture. That said, it’s not required, you can simply stir everything together if you prefer.
Absolutely. You can replace honey with maple syrup, agave syrup, or an extra date. For a vegan version, maple syrup is a great option.
Yes, this recipe also works well with other plant-based milks such as oat milk, coconut milk, or soy milk. Coconut milk will make the pudding a bit richer and creamier.
Not at all. Walnuts add a nice crunch, but you can replace them with pecans, almonds, or hazelnuts – or leave them out entirely for a nut-free version.
Yes, that works just fine. You can thaw them first if you like, but if you leave the chia pudding in the fridge overnight, the blueberries will thaw on their own.
Blueberry Chia Pudding
Ingredients
- 125 ml almond milk
- 3 tsp chia seeds
- 1 tbsp honey
- ½ tsp cinnamon
- 1 Medjool date optional
Topping
- 1 tbsp walnuts chopped
- 50 grams blueberries
Instructions
- Add the almond milk, chia seeds, honey, cinnamon, and date to a tall measuring cup. Blend with an immersion blender until smooth. Let sit briefly. If you’re not using a date, you can skip the blending step.
- Chia seeds tend to sink to the bottom, so if you pour the mixture into a bowl right away, they’ll settle there. Let the mixture sit for about an hour to absorb some liquid, then stir well and transfer to a bowl.
- Place in the fridge for at least 4 hours or overnight.
- Serve topped with walnuts and blueberries.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Super easy and perfect for busy mornings!