Blueberry Chia Pudding

Opening the fridge on those really early mornings to see this beautiful blueberry chia pudding ready to go for breakfast...it just makes everything SO much better. 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 a beautiful chaos. BUT these blueberry chia puddings do make 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 blueberry chia pudding...I’ll take it! 

I used to hate the texture of chia seeds but something about the word paired with PUDDING changed my mind immediately. 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. Here’s what I like to do the night before:

• I make a blueberry compote by adding some blueberries in a small pan, throw 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 compote...it’s just as yummy! Budget tip: look for 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 in the fridge. 

Open your fridge in the morning and see these two bowls 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, 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!). I hope you find your chaos to be as beautiful as mine with these blueberry chia puddings. Share it with your friends and family! ENJOY!

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5 from 2 votes

Blueberry Chia Pudding

A healthy on the go blueberry chia pudding made with chia seeds, milk, greek yogurt, vanilla, and maple syrup topped with a blueberry compote!

Prep Time10 mins

Servings: 4

Author: Shweta

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. 

Keywords: Quick