The Perfect Breakfast or Dessert –

When it comes to finding the perfect balance between healthy and delicious, this Vegan Blueberry Chia Pudding hits the mark every time. Whether you’re looking for a light breakfast or a satisfying dessert, this pudding has you covered. Packed with chia seeds, fresh blueberries, and creamy vegan yogurt, it’s the kind of treat that will make you feel good from the inside out. Plus, it’s ridiculously easy to prepare — you just mix, chill, and enjoy!

I love how customizable this pudding is too. You can play around with different plant-based milks or swap in your favorite sweetener if maple syrup isn’t your thing. The chia seeds do their magic overnight, turning the simple ingredients into a creamy, thick pudding. And the blueberries? They bring a burst of freshness that perfectly complements the creamy texture. It’s the kind of dessert (or breakfast!) that feels indulgent without being heavy, making it the ideal choice for any time of day.

What really makes this chia pudding stand out, though, is how it can be prepped in advance. Whether you need a quick breakfast on a busy morning or a make-ahead dessert for later, this recipe is a total lifesaver. I love knowing I have something healthy and tasty waiting for me in the fridge. And with just a few ingredients and minimal effort, you can enjoy a nutritious, satisfying treat anytime you need it.

Ingredients

• 1/4 cup chia seeds: These tiny seeds are the key to creating that perfect pudding-like texture as they absorb liquid and expand.

• 1 cup unsweetened soy milk (or any plant-based milk of your choice): I love using unsweetened soy milk for its creamy texture, but feel free to swap it for almond, oat, or coconut milk!

• 1 tablespoon maple syrup: A touch of maple syrup adds just the right amount of natural sweetness without overpowering the flavor.

• 1/2 teaspoon vanilla extract: This splash of vanilla enhances the overall flavor, giving the pudding a subtle, aromatic sweetness.

• 1 cup vegan yogurt (unsweetened or vanilla-flavored): The vegan yogurt brings in a creamy base while keeping it plant-based and full of goodness.

• 1/2 cup fresh blueberries (for mixing with yogurt): Blending these fresh blueberries into the yogurt creates a fruity, creamy layer that’s so refreshing.

• 1/2 cup fresh blueberries (for topping): A handful of fresh blueberries on top gives this pudding a burst of color, flavor, and a final touch of sweetness.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a bowl, mix the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.

2. Let the mixture sit for 5 minutes, then stir again to prevent clumping.

3. Cover and refrigerate for at least 2 hours or overnight, until it thickens to a pudding consistency.

4. Blend half of the blueberries into the vegan yogurt until it reaches your desired consistency.

5. Add a layer of the blueberry-yogurt mixture to the bottom of each cup.

6. Add a layer of chia pudding on top of the yogurt.

7. Top with fresh blueberries and serve.

My Favorite Ways to Enjoy Vegan Blueberry Chia Pudding

• As a Grab-and-Go Breakfast: Mornings can be hectic, but this chia pudding makes it so easy to enjoy a healthy, filling breakfast. Just grab a jar from the fridge, and you’re ready to go. It’s perfect for those busy days when you need something quick but still want to feel good about what you’re eating.

• A Light Yet Satisfying Dessert: I love having this as a light dessert after a meal. It’s sweet enough to satisfy my cravings but not too heavy. The creaminess of the yogurt paired with the burst of blueberries makes for a refreshing treat that’s perfect for winding down in the evening.

• Topped with Other Fruit: While I’m all about those fresh blueberries, this pudding is so versatile! You can top it with other fruits like sliced strawberries, raspberries, or even a sprinkle of granola for extra crunch. It’s a great way to mix things up depending on what’s in season or what you have on hand.

• As a Make-Ahead Snack: It’s one of those recipes that tastes even better after it’s had some time to chill and let the flavors meld. I like making a batch at the start of the week and having it as a mid-afternoon snack when hunger strikes. It keeps me full without weighing me down.

• Pair It with a Warm Drink: There’s something so comforting about pairing this chia pudding with a cup of herbal tea or a latte. It’s the perfect combo for a cozy morning or a relaxing afternoon.

Serving & Storing

• Serving Suggestions: I love serving this vegan blueberry chia pudding in individual jars or cups for a cute and easy presentation. You can layer it in parfait-style glasses for a fun twist or just scoop it into bowls if you’re in a rush. Don’t forget the fresh blueberries on top for that finishing touch, they add such a pop of color and flavor!

• Storing: This chia pudding is super convenient because it stores really well. Once made, just cover it with a lid or plastic wrap and keep it in the fridge for up to 3 days. The chia pudding thickens even more as it sits, so the texture will just keep getting better! If you’re making a big batch, I recommend storing it in individual portions for easy access throughout the week.

• Make-Ahead Tip: Since it keeps so well in the fridge, this recipe is perfect for meal prep. You can whip up a few servings on Sunday night and have a healthy, delicious snack or breakfast ready for the rest of the week. It’s also great for taking to work or school in the mornings for a quick grab-and-go meal!

FAQs

• Can I use a different type of milk?
  Absolutely! You can swap out the unsweetened soy milk for any plant-based milk you prefer. Almond milk, oat milk, coconut milk, they all work great. Just keep in mind that the flavor might change slightly depending on what you choose, but it’ll still be delicious!

• Can I make this without maple syrup?
  Yep! If you want to skip the maple syrup, you can use another sweetener like agave, stevia, or even a bit of coconut sugar. You can also leave out the sweetener entirely for a more savory, natural flavor, especially if you’re topping it with fresh fruit.

• How do I make the pudding thicker?
  If you find the pudding a little too runny for your liking, just let it sit in the fridge for a little longer, the chia seeds need time to absorb the liquid and thicken the mixture. If you’re in a rush, you can also add a few more chia seeds to the mix and give it an extra stir.

• Can I use frozen blueberries instead of fresh?
  Yes! Frozen blueberries work just fine, especially if you don’t have fresh ones on hand. You can either thaw them before mixing them into the yogurt or just blend them straight from frozen. They might release a bit more juice, but the flavor will still be amazing.

• Can I make this pudding ahead of time?
  Definitely! In fact, it’s best if you make this chia pudding the night before so it has time to thicken and the flavors can come together. Just store it in the fridge and it’ll be ready to enjoy when you need it.

• How long will this last in the fridge?
  This pudding stays fresh in the fridge for about 3 days. After that, the texture may start to change a bit, so I recommend enjoying it within that timeframe for the best taste and consistency.