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–+ servings
blueberry chia seed pudding assembled in mason jars

Blueberry Chia Seed Pudding

Jenni Cole
A healthy chia seed pudding with almond milk and topped with a delicious no-sugar blueberry sauce. These are great for a healthy meal prep breakfast or afternoon snack.
5 from 9 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 3 hours
Total Time 3 hours 5 minutes
Course Meal Prep
Cuisine American
Servings 2 servings
Calories 244 kcal

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.

Nutrition

Serving: 1gCalories: 244kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 1mgSodium: 303mgFiber: 12gSugar: 15g
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