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Layered blueberry chia seed pudding in a glass topped with fresh blueberries, granola, and coconut flakes.
Layla

Blueberry Chia Seed Pudding

Creamy, antioxidant-packed pudding that comes together in minutes and transforms into a satisfying breakfast or healthy dessert overnight.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups unsweetened almond milk or any milk you prefer
  • 0.5 cup chia seeds black or white
  • 3 tbsp pure maple syrup adjust to taste
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
Blueberry Layer
  • 1.5 cups fresh blueberries divided
  • 1 tbsp lemon juice freshly squeezed
For Serving
  • 0.25 cup toasted sliced almonds optional

Equipment

  • Medium mixing bowl
  • Whisk
  • Four 8-oz jars or containers with lids

Method
 

Make the Blueberry Compote
  1. In a small saucepan, combine 1 cup blueberries and lemon juice. Cook over medium heat, stirring occasionally, until berries burst and release their juices, about 5 minutes. Mash lightly with a fork for a chunky texture, then remove from heat and let cool completely, about 15 minutes.
Prepare the Pudding
  1. In a medium bowl, whisk together almond milk, chia seeds, maple syrup, vanilla, and salt until well combined. Let sit for 5 minutes, then whisk again to break up any clumps - this second whisk is crucial for smooth pudding.
  2. Divide half the chia mixture among four jars. Spoon 2 tablespoons of the cooled blueberry compote into each jar. Top with remaining chia mixture. Cover and refrigerate at least 4 hours or overnight until thickened to a pudding consistency.
  3. Before serving, top each pudding with remaining fresh blueberries and a sprinkle of toasted almonds if desired. The pudding keeps well refrigerated for up to 5 days.

Notes

For the creamiest texture, use full-fat coconut milk instead of almond milk - it creates a rich, almost dessert-like pudding. If your pudding turns out too thin, stir in an extra tablespoon of chia seeds and chill another hour; too thick, splash in a little more milk. The compote can be made up to 3 days ahead and refrigerated, or swap in 1 cup of your favorite berry jam to save time.