Chia pudding is the breakfast you make once and enjoy for the next two days.
This version has two layers. The bottom is blueberry yogurt, blended until smooth and a little purple. On top is a vanilla chia pudding that thickens in the fridge while you do something else, and fresh blueberries finish it off.
It works as a make-ahead breakfast, a light dessert, or a snack that looks like you put in more effort than you did. The active time is about 15 minutes, and the fridge does the rest.
Ingredients You’ll Need
For the Chia Pudding
- ¼ cup chia seeds
- 1 cup unsweetened soy milk, or any plant-based milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
For the Blueberry Yogurt Layer
• 1 cup vegan yogurt, unsweetened or vanilla
• ½ cup fresh blueberries
For Topping
• ½ cup fresh blueberries
How to Make Blueberry Chia Pudding
1. Make the Chia Pudding
In a bowl, stir together the chia seeds, plant-based milk, maple syrup, and vanilla extract until everything is well combined.
Let the mixture sit for 5 minutes, then stir it again. This second stir breaks up any clumps before the seeds start to gel.
Cover the bowl and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding.
2. Blend the Blueberry Yogurt
Add the yogurt and ½ cup of blueberries to a blender and blend until smooth. Blend for longer if you want it silky, or for less time if you like small bits of berry skin.
Taste it. If your yogurt is unsweetened and the berries are tart, a small drizzle of maple syrup helps.
3. Assemble the Puddings
Spoon a layer of the blueberry yogurt into the bottom of each cup. Add the chia pudding on top, then finish with the remaining fresh blueberries.
This makes about 3 servings in 8 oz cups.
Tips for the Best Chia Pudding
Stir the chia seeds twice, once at the start and again after 5 minutes. This is the step that stops them from settling into one dense lump at the bottom of the bowl.
Chill it for the full 2 hours. The seeds need time to absorb the liquid, and the pudding will look thin until they do.
Spoon the chia pudding in gently over the yogurt layer so the two layers stay separate.
Use a clear glass jar if you can. The purple and white layers look better when you can see them.
Can I Use a Different Plant-Based Milk?
Yes. Soy, almond, oat, and coconut milk all work. Soy and oat milk give a slightly creamier result, while almond milk is lighter. Choose an unsweetened one so you can control the sweetness with the maple syrup.
Can I Use Frozen Blueberries?
You can use frozen blueberries for the yogurt layer. Thaw them first, or blend them straight from the freezer and expect a thicker, colder layer. For the topping, fresh berries look better.
Can You Make It Ahead of Time?
Yes, and this recipe is made for it. Make the chia pudding the night before. In the morning, blend the yogurt, assemble the jars, and you’re done.
You can also assemble the full cups ahead and keep them covered in the fridge. Add the fresh blueberries on top just before serving so they stay firm.
How to Store Leftovers
Keep the finished cups covered in the refrigerator. I’d eat them within 2 to 3 days for the best texture. Stir the chia pudding before layering if it has thickened more than you like, and add a splash of milk to loosen it.
Vegan Layered Blueberry Chia Pudding Recipe
Prep time: 15 minutes
Chilling time: 2 hours minimum
Total time: About 2 hours 15 minutes
Servings: 3 (8 oz cups)
Ingredients
- ¼ cup chia seeds
- 1 cup unsweetened soy milk or other plant-based milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 cup vegan yogurt, unsweetened or vanilla
- 1 cup fresh blueberries, divided
Instructions
- Mix the chia seeds, plant-based milk, maple syrup, and vanilla extract in a bowl.
- Let it sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, or overnight, until thickened.
- Blend the yogurt with ½ cup of the blueberries until smooth.
- Spoon the blueberry yogurt into the bottom of each cup.
- Top with the chia pudding.
- Finish with the remaining ½ cup fresh blueberries.
Notes
Use unsweetened milk and yogurt so you can adjust the sweetness with maple syrup. Store covered in the refrigerator for 2 to 3 days.
