Opening the fridge on those really early mornings to see this beautiful chia pudding recipe with blueberry compote ready to go for breakfast...just makes everything SO much better.
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After 3 years of not working/being a SAHM, my work mornings are NOT the same as pre-kid. I’m a mess and now I have to wake up earlier than my toddler?! What do peaceful breakfasts even feel like? I don’t remember anymore.
I wouldn’t trade these chaotic mornings with my family for anything though...it’s beautiful chaos. But this blueberry chia seed pudding recipe makes them even more beautiful. They are so easy to prepare and I like to make it the night before to bring some ease to my mornings. Beautiful chaos with my little family and a side of overnight chia pudding...I’ll take it!
I used to not be a fan of the texture of chia seeds but something about the word paired with PUDDING changed my mind immediately. Especially with the addition of a blueberry compote recipe...YUM. These chia seeds are a great option if you're buying them online!
High Protein Chia Pudding
I also use non-fat greek yogurt in here for that extra protein boost that keeps me full for a while. And I’m almost always hungry which makes this high protein chia pudding so perfect. To add additional protein, you can include a scoop of protein powder of your choice. I like to add an additional ¼ cup of milk if I add protein powder.
👩🏽🍳 How to Make Chia Pudding
The night before:
- I make the blueberry compote by adding some blueberries in a small pan, throwing in some OJ, maple syrup (depending on how tart or sweet you prefer your berries), a little bit of water, and let it simmer to thicken while I make the pudding.
- You can use fresh berries instead of making the berry compote...it’s just as yummy! $$$ Budget tip: Make the berry compote with any berries that are in season!
- For the pudding, I whisk together the milk and the greek yogurt to smooth out any lumps; add in maple syrup, vanilla, and chia seeds. Cover and store in the fridge. I let the compote cool completely, then store it in the fridge.
Open your fridge in the morning and see these two bowls of chia seed puddings to bring you a little peace. Grab a bowl, or a to-go container, stir the pudding to mix the chia seeds, scoop it out, top it with the compote, and add some granola, cinnamon, and whatever you want to make it your own! I like to go ahead and make the leftover chia pudding cups so they are ready to go for the next few mornings (or even as a dessert!).
To make a vegan chia pudding recipe: Use coconut milk and coconut yogurt.
💭 Chia Pudding Ratio
The ratio of chia seeds to liquid (milk and or yogurt) varies. It heavily depends on if you're using yogurt or which milk you are using. If I use yogurt, the ratio that works best is ¼ cup of chia seeds, ½ cup of yogurt, and 1 cup of milk. However, if you are omitting the yogurt, you can still get a great consistency with 3 tablespoons of chia seeds to 1 cup of milk. These ratios get you a thicker chia pudding. If you want a thinner consistency, you can add milk directly when you're ready to eat your pudding.
🍽Storage
Chia pudding can be stored in an airtight container (or individual glass jars if you're using the pudding for meal prep) for 5-7 days in the refrigerator.
I hope you find your chaos to be as beautiful as mine with this blueberry chia seed pudding recipe. Share it with your friends and family! ENJOY!
☕ More Breakfast Ideas
- Chocolate Chia Overnight Oats
- Dark Chocolate Granola
- Vegan Banana Nut Muffins
- Sweet Potato and Tofu Breakfast Hash
- Vegan Banana Muffins
📖 Recipe
Chia Pudding with Blueberry Compote
Ingredients
For the Blueberry Compote
- 2 cups blueberries, fresh or frozen
- 1 tablespoon maple syrup
- 2 tablespoons orange juice
- ¼ cup water, or more if you like a runny consistency
For the Chia Pudding
- 1 cup skim milk
- ½ cup non-fat greek yogurt
- ¼ cup chia seeds
- 1 teaspoon vanilla extract
- 3 tablespoon maple syrup
Instructions
For the Blueberry Compote
- Heat a small pan with blueberries, maple syrup, orange juice, and water.
- Let it simmer, stirring occasionally, until mixture has thickened.
- Place in a small bowl and let cool.
For the Chia Pudding
- In a small bowl, whisk milk and greek yogurt until no lumps are visible.
- Stir in chia seeds, vanilla, and maple syrup.
- Refrigerate overnight.
- Top with compote, granola, and any other toppings you like before serving.
Notes
- You can make this recipe vegan by using dairy free milk and yogurt!
- You may notice the chia seeds settle at the bottom, that's okay. Just stir it before serving.
- The chia pudding is ready within 3-4 hours, however, I like to keep them overnight.
This was delicious! Thanks so much for sharing a fantastic chia pudding recipe!!!
I love to make it. Something with yogurt and maple syrup. It’s delicious.
Glad you liked it! It's the perfect amount of sweetness!
Very tasty! It was quick to put together, and was so delicious. I ended up eating it for dessert!
Thank you so much! I'm so glad you loved it!