Blueberry Chia Pudding with Almond Milk


This chia pudding recipe with almond milk makes a light vegan dessert or breakfast on the go. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

Prep Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 10 mins


  • 2 cups almond milk

  • 6 tablespoons chia seeds, or more to taste

  • cup fresh blueberries

  • 1 tablespoon maple syrup, or more to taste

  • ½ teaspoon vanilla extract

  • 1 pinch ground cinnamon


  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.

  2. Chill until set, 8 hours to overnight. Serve chilled.

Cook's Notes:

You can use frozen blueberries instead of fresh or any other variety of fruit and berries.

For the sweetener, you can use almost anything you like and sweeten it to taste.

Nutrition Facts (per serving)

146 Calories
7g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 146
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 3%
Sodium 110mg 5%
Total Carbohydrate 19g 7%
Dietary Fiber 7g 25%
Total Sugars 11g
Protein 3g
Vitamin C 4mg 20%
Calcium 246mg 19%
Iron 2mg 11%
Potassium 180mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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