A healthy chia seed pudding with almond milk that gets topped with a delicious no sugar blueberry sauce. Our blueberry chia pudding makes the best meal prep breakfast, plus it only has just 250 calories per serving.
You'll love our healthy chia seed pudding!
While most mornings we seem to go back and forth between a blueberry high protein smoothie or overnight oats, for variety we love to mix in healthy chia seed puddings.
- Our high protein blueberry chia pudding comes together in just 5 minutes! No cooking is required for the pudding itself, unless you make our optional blueberry sauce!
- These are super healthy, vegan (when using maple syrup), low carb, gluten-free, and easy to customize.
- Chia seeds are high fiber, low in carbs, and high in protein and not only have 8 grams of carbs but they also have 8 grams of fiber to make them 0 net carbs (without the sweetener).
- While letting these set overnight will give you the best texture, they're ready to eat after about 3 hours of refrigeration.
We like to meal prep these on Sundays by making a double batch for the week. They're also terrific as a healthy afternoon snack!
Ingredients you'll need
A simple chia pudding is just made from chia seeds, sweetener, and your milk of choice. When you have an extra 5-10 minutes, we highly recommend topping it with. quick blueberry sauce using frozen berries and no sugar.
- almond milk (or coconut or oat milk) - really, any milk will work here! We love to use almond milk since it's low calorie, dairy-free, and low carb but pick your preference.
- chia seeds
- sweetener -maple syrup, agave, or honey. Monk fruit or stevia can be added to taste for a low carb version.
- vanilla extract (optional) - adds an extra punch of flavor
Blueberry sauce (optional)
- frozen blueberries - you can also use fresh blueberries
- water
- lemon juice - freshly squeezed is best! Please don't use concentrate
- cornstarch - used to thicken the sauce
** Please see the recipe card at the bottom of the post for the exact quantities **
Kitchen tools
- Small mixing bowl
- 8 oz Mason jars - optional, you can divide the pudding between 2 bowls
- small skillet - for cooking the blueberry sauce
How to make chia seed pudding
Make the pudding: In a small mixing bowl, combine the milk, vanilla extract, sweetener, and chia seeds. Let it sit for 5 minutes and then stir the mixture again to break up any chia clumps that may have formed.
Let it set: Cover the bowl with plastic wrap and put it in the fridge. Or you can divide the mixture between two (8 oz) mason jars for individual portions. Stir the chia pudding after 5 minutes. Let the pudding set for at least 3 hours or overnight is even better!
5 minute blueberry sauce: Heat a small saucepan over medium high heat. Add the blueberries, water, and lemon juice. Bring to a boil and then reduce the heat to simmer. Mash the berries and add the cornstarch. Simmer until it starts to thicken and remove from the heat.
Serve: Top the chia puddings with the blueberry sauce and serve! Other toppings we like are coconut whipped cream and granola.
High protein variation
After the chia puddings set, you can layer them with Greek yogurt to make high protein chia seed yogurt parfaits.
Recipe notes
- Adding the chia seeds into the pudding after the liquids helps it to blend better.
- Chia seeds sometimes clump and settle to the bottom, this is why it's important to stir the pudding again after 5 minutes.
- Older chia seeds take longer to absorb liquid and might take a little longer to expand and set. Prepping these overnight is ideal.
- Adding a dollop of your favorite jam, fresh berries, or defrosted frozen berries can be added instead of making the blueberry sauce.
- To make the recipe low carb, mix in your favorite sweetener such as monk fruit, erythritol, or stevia to taste.
More meal prep breakfasts
These are all great high protein ideas to serve on the side with your blueberry chia puddings!
- Greek yogurt bark
- Almond maple granola - just a sprinkle adds a delicious touch
- Baked turkey bacon
- Air fryer hard boiled eggs
If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!
Recipe
Blueberry Chia Seed Pudding
Ingredients
- 1 cup almond milk or coconut or oat milk
- ¼ cup chia seeds
- 1 tablespoon sweetener honey, agave, maple syrup
- 1 teaspoon vanilla extract optional
Blueberry Sauce (optional)
- 1 cup frozen blueberries
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions
Chia Seed Pudding
- In a small mixing bowl, combine the coconut milk, vanilla extract, sweetener, and chia seeds. Mix until completely combined. Let it sit for 5 minutes and then stir the mixture again to break up any chia clumps that may have formed.
- Cover the bowl and place it in the fridge. Allow the pudding to set for at least 3 hours or ideally overnight. Start on the optional blueberry sauce (shown below) while the pudding sets in the fridge.
- Remove the pudding from the fridge and stir before serving. To create the parfaits, split the pudding into 2 jars or bowls and top it with the blueberry sauce. You can also garnish with fresh fruit or granola too. Enjoy!
Blueberry Sauce
- In a small saucepan, combine the blueberries, water, and lemon juice over medium/high
heat. Bring to a boil, and reduce the heat to a simmer. - Mash the blueberries and add the cornstarch. Allow to simmer until the sauce begins to
thicken. - Remove from the heat and allow the sauce to cool before spooning over the chia puddings.
Notes
- Our no sugar blueberry sauce is delicious but if you're short on time, totally optional! You can also add a dollop of your favorite jam on top of the chia pudding or a sprinkle of fresh berries.
- You can easily double or triple this recipe for the week, they're last in the fridge for up to 5 days.
- To make the recipe lower carb, you can use a sweetener like monk fruit or stevia to taste instead of honey.
Leave a Reply