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Blueberry Chia Pudding with Almond Milk

Rated as 5 out of 5 Stars

"A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!"
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8 h 10 m servings 146
Original recipe yields 3 servings


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  1. Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.


  • Cook's Notes:
  • You can use frozen blueberries as well or any other variety of fruit and berries.
  • For the sweetener, you can use almost anything you like and simply sweeten to taste.

Nutrition Facts

Per Serving: 146 calories; 6.5 19.4 3.2 0 110 Full nutrition

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Read all reviews 3
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I added a sprinkle of cocoa powder! Yumm!

I’m a fan of pudding and appreciate healthy alternatives! I did replace the Almond Milk with Rice Milk due to allergies and frozen blueberries instead of fresh, which were a tad chewy but I’m...

So easy and delicious! I garnished mine with extra berries and ground flaxseed for a nice nutty flavor.