This Blueberry Chia Pudding is creamy with a hint of sweetness and bursting with blueberry flavors. Made with just five simple ingredients, this delicious way to start your day is wholesome, vegan, gluten-free, and blessedly GERD-friendly. 
Have you tried Blueberry Chia Seed Pudding? It feels like chia seeds really found their moment in the last few years and what seems like overnight chia seed pudding became all the rage.
I’ve been using this recipe for Blueberry Chia Seed Pudding for a few years, as it was first shared on The Gerd Chef’s Instagram in 2019. It’s been a staple for so long because it’s delicious, made with only good-for-you ingredients, and brings major flavor, but almost no time in the kitchen. Perfect for Meal Prep!
I am constantly amazed at how the simplest dishes can be so satisfying. This recipe only uses 5 ingredients and can be whipped up in as little as 5 minutes. Also, if you’re looking for other easy and delicious breakfasts, be sure to check out our recipes for coconut milk overnight oats, almond milk pancakes, or maple sage breakfast patties with oat flour biscuits.
📋 Recipe
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2 servings
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup unsweetened almond or coconut milk
- 1/2 teaspoon pure vanilla extract
- Raw honey (optional, to taste)
- 2 cups blueberries
- 2 tablespoons water
- Pinch of salt
Instructions
- Add milk, vanilla, honey, and chia seeds to a mason jar with a lid. Shake until combined.
- Let sit for 5 minutes, then shake again.
- Refrigerate overnight or for at least 2 hours.
- For blueberry sauce: Add blueberries, water, and salt to a saucepan.
- Bring to a simmer, stirring occasionally.
- Reduce heat to medium and let fruit break down to desired consistency.
