Vegan Blueberry Chia Seed Pudding with Almond Milk Recipe

Introduction

This Vegan Blueberry Chia Seed Pudding is a simple, nutritious breakfast or snack that combines the natural sweetness of blueberries with creamy almond milk and chia seeds. It’s easy to make ahead and perfect for a light, refreshing treat any time of day.

Ingredients

• 4 tablespoons chia seeds
• 1 cup fresh or frozen blueberries
• 1 cup unsweetened almond milk
• 1 to 2 tablespoons maple syrup (or agave nectar)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Step 1: Measure out 4 tablespoons of chia seeds and place them in a mixing bowl.
2. Step 2: Add 1 cup of fresh or frozen blueberries to the bowl.
3. Step 3: Pour 1 cup of unsweetened almond milk into the bowl.
4. Step 4: Stir in 1 to 2 tablespoons of maple syrup or agave nectar, adjusting sweetness to your taste.
5. Step 5: Mix in 1 teaspoon of vanilla extract and a pinch of salt to enhance the flavor.
6. Step 6: Stir the ingredients together thoroughly to combine everything well.
7. Step 7: Let the mixture sit for 10–15 minutes so the chia seeds can absorb the liquid and thicken.
8. Step 8: Stir the pudding again to break up any clumps and ensure an even texture.
9. Step 9: Portion the pudding into small jars or bowls for serving.
10. Step 10: Refrigerate for a few hours or overnight to allow the pudding to fully set and chill.
11. Step 11: Before serving, top with fresh blueberries or your favorite toppings like nuts or coconut flakes if desired.

Tips & Variations

• For a smoother texture, blend the mixture before refrigerating.
• Swap blueberries for strawberries, raspberries, or mango for different flavors.
• Add a handful of spinach or kale for an extra nutrient boost without altering the taste much.
• Use canned coconut milk instead of almond milk for a richer pudding.
• If you prefer less sweetness, reduce the maple syrup or omit entirely.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Stir before serving as the chia seeds may settle. This pudding can be enjoyed chilled directly from the fridge or at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of almond milk?

Yes, you can substitute almond milk with soy, oat, coconut, or any other plant-based milk according to your preference.

How long does it take for chia seeds to thicken the pudding?

Chia seeds usually swell and thicken the mixture within 10 to 15 minutes, but for best results and a creamier texture, refrigerate the pudding for a few hours or overnight.

Vegan Blueberry Chia Seed Pudding with Almond Milk Recipe

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★★★★★

4.7 from 54 reviews

A creamy and nutritious Vegan Blueberry Chia Seed Pudding made with almond milk, fresh or frozen blueberries, and sweetened naturally with maple syrup. This simple, no-cook pudding is packed with fiber, antioxidants, and plant-based omega-3s, making it a perfect healthy breakfast or snack option.

• Author: Ruby
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus chilling time)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chia Pudding Base

• 4 tablespoons chia seeds
• 2 cups unsweetened almond milk
• 1 to 2 tablespoons maple syrup (or agave nectar)
• 1 teaspoon vanilla extract
• Pinch of salt

Blueberries

• 1 cup fresh or frozen blueberries

Instructions

1. Measure chia seeds: Take 4 tablespoons of chia seeds, which will act as the thickening agent for the pudding.
2. Prepare blueberries: Use 1 cup of fresh or frozen blueberries to incorporate natural sweetness and antioxidants into the pudding.
3. Combine almond milk: Pour 2 cups of unsweetened almond milk into a mixing bowl, which serves as the dairy-free liquid base.
4. Add sweetener: Stir in 1 to 2 tablespoons of maple syrup or agave nectar to provide natural sweetness.
5. Flavor with vanilla: Add 1 teaspoon of vanilla extract to enhance the overall flavor profile.
6. Season with salt: Add a pinch of salt to balance and enhance the sweetness.
7. Mix thoroughly: Combine all ingredients well to ensure the chia seeds are evenly dispersed in the mixture.
8. Let pudding thicken: Allow the mixture to sit for at least 10-15 minutes so the chia seeds can absorb the liquid and swell, thickening the pudding.
9. Stir again: Give the pudding another good stir to prevent clumping and achieve a smooth texture.
10. Portion out: Divide the pudding into small mason jars or bowls for individual servings.
11. Chill to set: Refrigerate the pudding for a few hours or overnight to let it fully set and develop a creamy consistency.
12. Serve and garnish: Before serving, top the pudding with fresh blueberries and any additional desired toppings such as nuts or coconut flakes.

Notes

• This recipe is naturally vegan and gluten-free.
• You can adjust the sweetness by adding more or less maple syrup according to taste.
• For a thicker pudding, use slightly less almond milk or let it thicken longer in the fridge.
• Use frozen blueberries directly; no need to thaw.
• Chia pudding keeps well refrigerated for up to 3 days.
• Add toppings like sliced almonds, shredded coconut, or granola for extra texture.

Keywords: chia seed pudding, vegan pudding, blueberry chia pudding, almond milk pudding, healthy breakfast, vegan dessert, gluten free, dairy free