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 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 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!
Chia Seeds – Adding chia seeds to your diet may increase the strength of the LES and prevent stomach acid from leaking into the esophagus making it a great food for anyone dealing with acid reflux symptoms. Plus chia seeds are a complete protein and contain all nine essential amino acids making them a great way to start your day.
Almond Milk – Almond milk is an excellent substitute for dairy milk. Almond milk is a naturally dairy-free plant-based milk alternative, made from ground almonds and water and then strained to produce a smooth liquid with a rich and creamy texture and light flavor. That being said, you are not limited to almond milk as your only milk substitute. Coconut Milk is also delicious and makes your blueberry chia seed pudding extra creamy.
Vanilla – Vanilla fills your blueberry chia seed pudding with delicious warmth.
Raw Honey – Optional, but it does add that touch of sweetness which makes it feel all the more delectable.
Blueberries – Blueberries are a great source of fiber and several vitamins, which can contribute to a healthy digestive system and overall good health.
Find the complete recipe with measurements below
How to Make Blueberry Chia Seed Pudding
First, add milk, vanilla, honey, and chia seeds to a jar with a lid and shake until the ingredients are fully combined.
Next, let that sit for 5 minutes on the counter before shaking again. Refrigerate overnight or for at least 2 hours.
Pro Tip: Craving a smoother texture? Just blend the pudding up after refrigerating.
Now, make the blueberry compote.
Add 2 cups of blueberries with 2 tbsp of water, a drizzle of raw honey, and a sprinkling of salt to a saucepan and bring to a simmer, stirring occasionally.
Finally, once simmering, reduce heat to medium, and let the fruit break down as much or as little as you like.
Blueberry Chia Seed Pudding Serving Suggestions
When you are ready to eat your blueberry chia seed pudding, simply pull it out of the fridge, give it a good stir, and top with a few spoonfuls of your delicious blueberry compote.
Additional toppings: bee pollen, coconut, banana slices, fresh blueberries, and a sprinkling of cinnamon. Be creative here and choose the toppings you like to always keep it fresh and exciting.
Tips for Storing Blueberry Chia Seed Pudding
Keep leftovers sealed in a bowl or jar for up to 2 days in the fridge.
PREP THE NIGHT BEFORE: Prep the chia pudding and put it into a jar with a lid. In the morning, just add toppings and enjoy!
Chia Seeds and Acid Reflux
I’ve found that for managing my own acid reflux symptoms, this is a meal that works best for my body when I have it only two times a week with a few days in between. Also, letting my pudding soak overnight really helps me digest them easier. So, I’ve found this is a great breakfast in moderation!
More Favorite GERD Chef Recipes
If you love this Blueberry Chia Seed Pudding, try one of these delicious recipes next: