This blueberry chia pudding is creamy, lightly sweet, and easy to make ahead, giving you a simple breakfast that feels satisfying and calm to start the day.
For more easy breakfast recipes, check out our blueberry overnight oats, banana chia pudding, healthy blueberry muffins, and banana overnight oats.
Why you’ll love blueberry chia pudding!
This blueberry chia pudding recipe is one of those quiet, reliable breakfasts that makes mornings easier and healthier. It’s creamy, gently sweet, and comes together with just a few everyday ingredients. You get something that feels comforting, not heavy, and ready when you are. 🫐🥄
Louise and I make this often at home. We like that it’s easy to prep ahead, keeps well in the fridge, and still feels special when topped with fresh fruit. No cooking. No rush. Just spoon it into a bowl and enjoy.
Using yogurt makes all the difference here—chia pudding with Greek yogurt turns extra smooth and creamy, with a satisfying texture that feels more like a dessert than a “healthy breakfast.” ✨
It’s nutritious, fiber-rich, and protein-rich, fitting naturally into a balanced diet. Simple food. Calm flavors. A small habit that makes mornings feel better. 🌿
P.S. Love blueberries? You might also enjoy our blueberry bread and blueberry galette.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chia seeds: the base that thickens the pudding and gives it body. Use white or black chia seeds; both work the same.
- Blueberries: add natural sweetness and color. Fresh are great in season, but frozen work perfectly for a chia pudding with frozen blueberries.
- Greek yogurt: makes the pudding rich and creamy. Use regular or low-fat Greek yogurt, or swap in Skyr for even more protein. Non-dairy yogurt also works if you prefer.
- Milk: loosens the mixture and helps everything blend smoothly. Any milk is fine, including almond, soy, oat, or dairy, making this an easy chia pudding recipe to adapt.
- Maple syrup or honey: gently sweetens without overpowering the blueberries. Agave syrup or date syrup are good alternatives.
- Cinnamon: adds warmth and balance. You can swap it with cardamom or a pinch of nutmeg for a different note.
- Vanilla extract or lemon zest: vanilla keeps it cozy, while lemon zest brightens the flavors. Both work well in this creamy chia pudding.
How to Make Blueberry Chia Pudding
Step 1. Blend the blueberry base
Add the blueberries, Greek yogurt, milk, maple syrup (or honey), cinnamon, and vanilla (or lemon zest) to a bowl.
Blend with an immersion blender until smooth and creamy.
(No immersion blender? Blend in a regular blender, then pour into a bowl.)
Step 2. Add the chia seeds
Sprinkle in the chia seeds.
Whisk for about 30 seconds so the seeds don’t clump.
Cover the bowl, or divide the mixture into small jars with lids.
Refrigerate for at least 2 hours, or overnight, until thick and spoonable.
Step 3. Stir and serve
Stir well before serving.
Top with more blueberries, nuts, or a drizzle of maple syrup if you like.
Enjoy it cold, or warm it gently in the microwave for a few seconds.
Tips
- Whisk well after adding the chia seeds to prevent clumps and get a smooth, even texture.
- Use frozen blueberries when fresh aren’t available; they blend beautifully and keep the flavor consistent year-round.
- Add more blueberries if you love a stronger flavor: you can use up to one cup. The pudding will be a little more runny, but with more blueberry taste.
- Adjust sweetness at the end: it’s easier to drizzle a little more maple syrup on top than to fix an overly sweet base.
- If you are cooking for mixed diets, you can use a dairy-free yogurt and milk for the base.
- Stir again before serving to loosen the pudding and make it extra creamy.
Frequently Asked Questions
Yes. This is a great make ahead breakfast and keeps its texture well after chilling overnight.
Store it in an airtight container or small jars in the refrigerator. It stays fresh for several days and is easy to grab in the morning.
Absolutely. The recipe works well with plant-based yogurt and any non-dairy milk you enjoy.
Both. Many readers enjoy it as a simple chia pudding breakfast, while others serve smaller portions as a snack.
If it’s too thick, stir in a splash of milk. If it’s too thin, give it more time in the fridge to set.
Yes. Warm it gently for a few seconds if you prefer it slightly warm, but don’t overheat.
More Easy Breakfast Ideas to Try
- Applesauce Muffins with Greek Yogurt
- Banana Chocolate Muffins
- Apple Chia Pudding
- High-Fiber Muffins
- Healthy Granola Recipe (No-Oil)
- Oil-Free Carrot Cake Muffins
- Greek Yogurt Chia Pudding
- Banana Oatmeal Muffins
If you try this Blueberry Chia Pudding Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Creamy Blueberry Chia Pudding with Greek Yogurt
Ingredients
- 3 tablespoons chia seeds
- ½ cup blueberries fresh or frozen – up to 1 cup for more blueberry flavor
- 1 cup Greek yogurt or non-dairy yogurt
- ½ cup milk any
- 2 tablespoons maple syrup or honey – you can drizzle more on top later for more sweetness
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract or grated lemon zest
Instructions
- Blend the base: Add ½ cup blueberries, 1 cup Greek yogurt, ½ cup milk, 2 tablespoons maple syrup, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract to a bowl. Blend with an immersion blender until smooth. (Or blend in a regular blender, then pour into a bowl.)
- Add the chia: Add 3 tablespoons chia seeds. Whisk for about 30 seconds to break up any clumps. Cover the bowl, or divide the mixture into small jars. Refrigerate for at least 2 hours, or overnight, until thick and creamy.
- Stir and serve: Stir before serving to make it extra creamy. Top with extra blueberries, nuts, or a drizzle of maple syrup if you like. Enjoy cold, or warm gently in the microwave for a few seconds.
Notes
- Chia seeds → White or black chia seeds both work the same
- Blueberries → Fresh or frozen blueberries, or mixed berries
- Greek yogurt → Low-fat Greek yogurt, Skyr for more protein, or non-dairy yogurt
- Milk → Almond milk, oat milk, soy milk, or dairy milk
- Maple syrup → Honey, agave syrup, or date syrup
- Cinnamon → Cardamom, nutmeg, or leave it out
- Vanilla extract → Grated lemon zest or orange zest
- Whisk the chia seeds well to avoid clumps
- Frozen blueberries work great year-round
- Use up to 1 cup blueberries for stronger flavor (slightly runnier texture)
- Sweeten at the end to taste
- For mixed diets, start with dairy-free yogurt and milk
- Stir before serving for extra creaminess
- Store the blueberry chia pudding in an airtight container in the fridge for up to 4 days.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Excellent recipe, Thank you :):)
This the best ever morning go to The only change I made instead of maple syrup I add malt exact
Would this recipe work with any frozen fruit in place of blueberries? Love all of your recipes .!! Thank you!
Hi Susan,
Yes, absolutely — this recipe works really well with most frozen fruits. Mixed berries, strawberries, raspberries, or even mango all blend nicely. Just keep in mind that very watery fruits (like pineapple) can make the pudding a bit looser, so you may want to add an extra teaspoon of chia seeds in that case.
So happy to hear you’re enjoying the recipes — thank you so much for that 🙂 Kindest,
Louise
Love the chia puddings.
Sounds great!