Vegan Blueberry Chia Seed Pudding with Almond Milk Recipe
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.
- 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
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
- Measure chia seeds: Take 4 tablespoons of chia seeds, which will act as the thickening agent for the pudding.
- Prepare blueberries: Use 1 cup of fresh or frozen blueberries to incorporate natural sweetness and antioxidants into the pudding.
- Combine almond milk: Pour 2 cups of unsweetened almond milk into a mixing bowl, which serves as the dairy-free liquid base.
- Add sweetener: Stir in 1 to 2 tablespoons of maple syrup or agave nectar to provide natural sweetness.
- Flavor with vanilla: Add 1 teaspoon of vanilla extract to enhance the overall flavor profile.
- Season with salt: Add a pinch of salt to balance and enhance the sweetness.
- Mix thoroughly: Combine all ingredients well to ensure the chia seeds are evenly dispersed in the mixture.
- 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.
- Stir again: Give the pudding another good stir to prevent clumping and achieve a smooth texture.
- Portion out: Divide the pudding into small mason jars or bowls for individual servings.
- Chill to set: Refrigerate the pudding for a few hours or overnight to let it fully set and develop a creamy consistency.
- 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
