Easy Blueberry Chia Pudding

This content originally appeared here. Republished with permission.

The most delicious way to start your day, this Blueberry Chia Pudding is made with just four simple ingredients. It’s super creamy and lightly sweet, with lots of blueberry flavor and just a hint of lemon. Best of all, it’s Paleo, Vegan, and naturally gluten friendly!

About the Recipe

Now if you asked me what I love about this chia pudding recipe, I might ramble on for pages and pages, and I’m sure you don’t want that. Instead I’ll just hit the highlights.

First, it’s absolutely delicious! The blueberry flavor is wonderful, and the lemon zest brightens and livens up the drink in a way you’d really miss if it weren’t there.
It’s also unbelievably simple. Because the ingredients list is short and mostly made with Paleo pantry staples, I don’t need to make a special trip to the store. It also only takes about 5 minutes of hands-on time, and super easy recipes like that are definitely my style.
And did we talk about that color yet? I mean, really, is there anything prettier than that vibrant purple color
Lastly, it’s squeaky clean. You won’t feel “the yucks” after, because it’s made with totally natural, wholesome ingredients suitable for Paleo, GF, Low Carb and other clean eating lifestyles.

So why’d I make this recipe? Well, my friend Josclyn is always making the most delicious berry creations, and it totally inspired me to make something blueberry-licious in my own kitchen. And I think the result was pretty fabulous, don’t you?


Easy Blueberry Chia Pudding

It just takes four simple ingredients to make this lovely sweet treat!
Course Breakfast
Keyword chia, pudding, Smoothie
Prep Time 5 minutes
Cook Time 2 hours
Servings 4


6 tablespoons chia seeds1 cup almond milk or milk of choice1 cup frozen blueberries or any other berry1 tablespoon lemon zest

Optional Ingredients

1-2 tablespoons maple syrup


For a chunkier texture: Pulse the blueberries and lemon zest in a blender until broken down – OR – Mash the berries with a fork and mince the zest. Transfer the blueberry mixture to a bowl and stir to combine with the milk.
For a smoother texture: Add the blueberries, lemon zest and almond milk to a blender. Blend on high until smooth.
Note: The fruit mixture and milk together should make 1.5 cups. Once blended, measure the mixture. If needed, add more coconut milk the mixture measure 1.5 cups total.
Transfer the fruit or fruit and milk mixture to a bowl. Stir in the chia seeds until well combined.
Cover and set in the fridge overnight, or for at least 2 hours. Stir the mixture again before serving.


To Store: Transfer to an airtight container and store in the refrigerator for 4-5 days.
Alternative milk suggestions: Coconut milk (Paleo compliant), Flax Seed Milk (Vegan), or Cow’s Milk can each be substituted 1:1 in chia pudding.


Serving: 118g | Sodium: 85mg | Calcium: 189mg | Vitamin C: 6mg | Vitamin A: 20IU | Sugar: 4g | Fiber: 7g | Potassium: 102mg | Saturated Fat: 4g | Fat: 6g | Protein: 4g | Carbohydrates: 13g | Iron: 1mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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