This blueberry chia pudding recipe is a healthy simple breakfast that you can make ahead for busy mornings and easily customizable with your favorite toppings. It’s naturally vegan and gluten-free, high in omega 3’s, protein, fiber and antioxidants.
Why This Recipe Works
Easy to make. 3 easy steps!
Great no-cook breakfast.
Packed with nutrients.
What Are Chia Seeds?
“Chia seeds are the edible seeds of, a flowering plant in the mint family”; curious since they have no traceable mint flavor.
You can pick up a bag of Chia seeds at your local grocery store, Bob’s Red Mill is a popular brand or order them online from Amazon.
For this porridge/pudding recipe we are taking advantage of the chia seeds gelatin producing properties when liquid is added.
Nutritionally speaking chia seeds are a good source of omega-3 fatty acid, comparable only to flax and hemp seed in the plant kingdom; protein and fiber.
- Chia Seeds: These seeds are loaded with fibers good for digestion, healthy Omega-3s and vvv and help create pudding-like texture. Black chia seeds tend to be cheaper than white chia seeds but you can use either.
- Blueberries: Nutrient-dense. They’re good sources of vitamin C and antioxidants.
- Nuts Or Nut Butters: You can use almond butter, peanut butter or cashew butters for great source of protein.
- Non-Dairy Milk: You can use plant-based milks like almond milk, cashew milk or oat milk, soy milk, oat milk or for non vegan regular dairy milk.
- Sweetener: Use your favorite sweetener of choice including real maple syrup, honey, stevia, cane sugar or monk fruit sweetener for your chia pudding. We like to use maple syrup.
- Vanilla Extract (optional): Vanilla extract is optional, but adds a nice flavor.
Step 1: In a blender pecans, cashews, vanilla, honey, cardamom, salt and water. Puree in a bullet or food processor until smooth.
Step 2: In a large bowl mix chia seeds with the blended mixture. Stir to combine.
Step 3: Cover and refrigerate overnight. In the morning you have a sweet thick porridge like pudding.
Step 4: Top with fruit and chopped nuts.
Step 5: Store leftover in fridge.
Store - in an air-tight container in the fridge for up to three days. If you’re meal prepping a large batch of chia pudding, I recommend saving the toppings until the day you’re ready to serve for freshness.
Blueberry Chia Pudding
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- ¼ cup Chia seeds
- 3 cup Water
- ¾ cup Cashews
- ¼ cup Pecans
- 3 tablespoons Honey
- ½ teaspoon Vanilla
- ½ teaspoon Cardamom use cinnamon if preferred
- ¼ teaspoon Salt
- Garnish with Blueberries, pomegranates and chopped pecans
- In a blender, puree the water, salt, pecans, cashews, vanilla, honey, and cardamom as smooth as possible in a bullet or food processor with the bullet it will be s little clumpy
- In a large bowl mix chia seeds with the blended mixture. Stir to combine
- Cover and refrigerate overnight. In the morning you have a sweet thick porridge like pudding
- Top with fruit and chopped nuts
- Store leftover in fridge
Be sure to check out more of our breakfast recipe.
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The Vgn Way
"Adapted from Leela Cyd The Kitchn"