Easy and delicious Blueberry Chia Pudding made with chia seeds, milk, blue spirulina, blueberries, and maple syrup. An excellent source of protein, fiber, and omega-3 fatty acids.
If you've never had chia seed pudding, you're missing out! Seriously, this is one of the simplest recipes to make and will have you meeting your fiber needs in no time.
When I realized that my youngest will eat almost anything that's blue, like my blue smoothie bowl, I decided to make chia pudding that's actually blue.... and it worked! She doesn't just like this blueberry chia pudding, she actually asks for it.
And of course, I had to add blueberries because... why not? lol! Seriously though, whether you're making chocolate chia seed pudding or blue chia pudding, adding fruit balances out the texture and levels up the flavor. You've got to try it!
Quick Look:
- Prep Time: 7 minutes
- Cook Time: n/a
- Total Time: 2+ hours (it needs to set in the fridge)
- Servings: 4
- Flavor: mild, lightly sweet, chunks of blueberry
- Best for: healthy snack
Jump to:
Why You'll Love This Recipe
This is truly a blue blueberry chia seed pudding recipe - yes, it's actually blue & tastes so good!
- Simple Ingredients Chia seeds, milk, maple syrup, blue spirulina, and blueberries.
- High Fiber 6 grams of protein per serving.
- High Protein Snack (5 grams per 2 ounce serving)
Ingredient Notes
- Chia seeds Key ingredient to achieving a pudding-like texture. High in omega-3 fatty acids and dietary fiber; they are also a complete protein, providing all of the essential amino acids. Chia seeds soften as they absorb liquid.
- Milk I use 2% or skim milk, but feel free to use any kind of milk. Milk is a good source of protein and calcium.
- Blue Spirulina Gives this blueberry chia pudding the blue color that makes it fun to eat, especially for kids.
- Maple Syrup Use pure maple syrup.
- Blueberries Add color and flavor to this recipe. Blueberries contain phytochemicals, including anthocyanins along with a variety of other nutrients.
Dietitian Tip
Chia pudding is very high in fiber compared to regular pudding, so you'll likely want to limit yourself to one serving at a time to avoid unwanted GI side effects.
How to Make This Blueberry Chia Seed Pudding
- Stir chia seed, blue spirulina, and maple syrup together in the bottom of a glass jar. Top with blueberries.
- Add milk to the rest of the ingredients, stir well, then let sit for about 2 minutes. The milk will separate.
- Whisk the ingredients with a fork again. Use the backside of a fork or spoon to break up any clumps. Then, let sit in the refrigerator for 2 hours or overnight.
- Serve and enjoy!
Helpful Tips
- Do not refrigerate while the milk is separated from the chia seeds (as seen in the second image above). Stir it again, before placing it in the fridge.
- Chia seeds continue to absorb water as they sit in liquid.
- If the chia pudding is too thick, stir in a small amount of milk.
- If the chia pudding is too thin, stir in one teaspoon to one tablespoon of chia seeds and let it sit for another half hour before eating.
- Blue spirulina is added for color only. This recipe will still taste great without it, it just won't have the same blue color.
- Don't put the ingredients in a blender for a smoother consistency (the texture will be gritty like sand).
Questions You May Have
Chia pudding tastes similar to tapioca pudding, mostly because of the texture. This recipe calls for blueberries, to help balance out the texture.
Although this recipe is made with blue spirulina, you can't taste it. It's made with just enough maple syrup to sweeten it up. Vanilla and/or more maple syrup can be added to increase the level of sweetness.
The minimum soaking time that is generally recommended for chia pudding is 20 minutes. However, I suggest waiting about 2 hours to give the chia seeds more time to soak up even more liquid.
Chia pudding can be stored in the refrigerator for 3-5 days.
You definitely can but you will need to add an additional tablespoon of flaxseed because flaxseeds don't absorb as much water as chia seeds. In fact, you might want to follow a specific flax seed pudding recipe.
More Snack Recipes
- 5-Minute Apple Nachos (Dubai-Style)
- Quick Tuna and Chickpea Salad (High-Protein Lunch)
- Easy Peanut Butter Protein Bars
- The Best Protein Bars for Adults & Kids (RD-Approved)
Did you make this Blueberry Chia Pudding recipe and love it? Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know. A 5-star review is the best compliment!
Don't forget to follow me @carrots.and.cookies on Instagram for more easy recipes and nutrition tips. Enjoy!
📖 Recipe
Blueberry Chia Pudding
Equipment
Ingredients
- 5 tablespoon chia seeds
- 1 cup milk I use skim or 2% milk
- 1 tablespoon maple syrup Pure maple syrup
- ¼ teaspoon Blue Spirulina
- vanilla Optional. Use ¼ - ½ teaspoon to enhance the flavor.
- ½ cup blueberries fresh or frozen
Instructions
- Add chia seeds and blue spirulina to the bottom of a glass jar. Stir well.5 tbsp chia seeds, ¼ tsp Blue Spirulina
- Stir in maple syrup, top with blueberries.1 tbsp maple syrup, ½ cup blueberries
- Pour milk in with the rest of the ingredients. Whisk well with a fork. Let sit for about two minutes. It will separate as it sits.1 cup milk
- Whisk mixture together again with a fork.
- Cover with an airtight lid and store refrigerated for at least two hours before serving. Store refrigerated for up to five days.
Notes
- Do not refrigerate while the milk is separated from the chia seeds. Stir it again before placing the lid on to refrigerate.
- Blue spirulina is added for color only. This recipe will still taste great without it (it just won't have the same blue color).
- Chia seeds absorb liquid as they sit.
- If the chia seed pudding is too thick, stir in a little more milk before serving.
- If the chia pudding is too thin, stir in extra chia seeds (about one teaspoon, no more than one tablespoon) and let it sit for another 30 minutes before serving.
- Use the tip of a fork or spoon to scrape off any blue spirulina or clumps of chia seeds that are stuck to the sides of the jar or bowl.
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