Blueberry Chia Pudding with Creamy Yoghurt and Fresh Berries
By Liam Carter
Prep
10 min
Total
10 min
Servings
2
Level
Easy
Make this for a prepared breakfast when the morning is busy. Blueberry chia pudding combines mashed blueberries, almond milk, maple syrup, vanilla, and chia seeds into a cool, spoonable pudding, finished with yoghurt and fresh blueberries for a creamy, fruity top.
Frozen blueberries are heated until they burst and bubble, then mashed with a fork or blended for a smoother finish. Almond milk forms the base, while maple syrup and vanilla add sweetness and flavor before the chia seeds thicken the mixture. Natural or vanilla yoghurt works as the topping, and fresh blueberries add a bright finish when serving.
After the first stir, let the mixture stand for five minutes and stir again before chilling; that second stir helps distribute the chia seeds evenly. The pudding should look evenly speckled rather than holding clumps of seeds. The most common issue is skipping this extra stir, which can leave pockets of thickened chia instead of a consistent spoonable texture.
Serve the pudding in two glasses after giving it a good stir, then add yoghurt and fresh blueberries if desired. Keep toppings separate until serving when possible, so the berries stay fresher and the finished glasses retain their layered look.
Why you'll love this recipe
- Works well for busy breakfast mornings because it is prepared the night before and only needs a quick stir, topping, and portioning before eating.
- Feeds two from one batch, making it useful for a shared breakfast or for dividing into separate containers for consecutive mornings.
- The blueberry base can be mashed with a fork or blended, so households can choose a more rustic texture or a smoother pudding.
- Picky eaters can have the maple syrup adjusted to taste, while yoghurt and fresh berry toppings can be added individually at serving.
- Layering yoghurt into the pudding creates an ombre look, giving a simple make-ahead breakfast a more polished presentation in clear glasses.
- Leftover portions stay convenient when stored without toppings, because the pudding can be stirred and finished with yoghurt and berries when wanted.
Ingredients
- •1 cup frozen blueberries (or fresh)
- •1 cup almond milk (or plant-based milk of choice)
- •2 tbsp maple syrup (or honey)
- •0.5 tbsp vanilla extract
- •5 tbsp chia seeds
- •natural or vanilla yoghurt (for topping)
- •fresh blueberries (for topping)
Instructions
- 1
Add the frozen blueberries to a microwave-safe bowl and cook on high heat until they burst and start to bubble.
- 2
Mash the blueberries with a fork or blend them for a smoother result.
- 3
Stir in the remaining ingredients until there are no lumps.
- 4
Let the mixture sit for 5 minutes, then stir again.
- 5
Cover and refrigerate overnight.
- 6
Serve in 2 glasses and top with yoghurt and fresh blueberries.
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