Blueberry Chia Pudding (vegan with keto option)
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This Blueberry Chia Pudding is the perfect breakfast, snack, or healthy dessert and uses only five simple ingredients! It’s super creamy, loaded with flavor, and just the right amount of sweetness–perfect for make-ahead healthy breakfasts!
Everyone knows that breakfast is an important meal–but who has time to make breakfast every day? With our busy busy lives, it’s not an option for most!
Thankfully, a healthy breakfast (or snack or dessert) can be ready in no time with this delicious Blueberry Chia Pudding. Spend just 10 minutes (or less!), and with 5 simple ingredients, you can whip up a few batches one day and have several breakfasts ready for the whole family to grab and go!
What’s more, this is also a super flexible recipe…naturally vegan and gluten-free, with both keto and non keto options. What’s not to love?
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Why Is Chia Pudding So Great?
Easy – you can make it with so few ingredients and it’s no cook.
Filling – chia puddings fill you up and give you energy too.
Flexible – you can change up the seasonings, sweeteners and other add ins and toppings.
Nutritious – chia seeds have lots of benefits. They are loaded with omega 3s and 6s and fiber and so much more.
More Easy Healthy Breakfasts
Make-ahead Sun-dried Tomato and Sweet Potato Frittata–great flavor and a hearty way to start your day
Easy Oatmeal Cake–a prep-ahead breakfast everyone will love
3 Ingredient Buckwheat Pancakes–super easy and they freeze well too
Strawberry Avocado Smoothie–creamy, dairy-free, and low-carb
Here’s What You Need
blueberries
coconut milk (almond milk, rice milk, oat, or other milk may also be used)
chia seeds
low-carb sweetener
vanilla extract
salt
cinnamon (optional)
vegan protein powder (optional for added protein)
How to Make This Blueberry Chia Pudding
- Add milk, blueberries, sweetener, vanilla, salt, cinnamon and protein powder (if using) to a blender or food processor.
- Blend or process to combine.
- Pour mixture into a medium sized bowl.
- Add chia seeds to the bowl.
- Whisk ’til combined.
- Let stand about 5 minutes.
- Stir again, then let stand at least 30 minutes or overnight.
- Top with additional berries or other desired toppings and enjoy!
- Store any leftovers in the fridge for up to approximately 4 days.
Recipe Notes
- Out of Blueberries? Feel free to use whatever berry you have. Of course then it won’t be blueberry chia pudding anymore and might be Berry Chia Pudding…..that’s OK of course.
- Don’t like the feel of chia seeds? That’s OK too–I didn’t used to either! Just put all of the ingredients into your blender and blend ’til smooth and creamy.
You can do this either before or after the seeds have set up, but I recommend doing it before to save on cleanup. - Milk Alternatives: Coconut Milk is lovely but any dairy-free milk will work. Almond milk, hemp milk, oat milk, rice milk, cashew milk—even regular cow’s milk works for a non vegan option.
Serving Options
This pudding would be delightful topped with whipped cream (or whipped coconut cream), more berries, granola, coconut chips, chocolate shavings–even chocolate chips or nuts. The possibilities are truly endless!
More Chia Pudding Recipes
Yes, we love chia pudding around here. Here are more chia pudding recipes you might like!
Chocolate Chia Pudding
Peanut Butter Chocolate Chia Pudding
Berry Chia Pudding
Pumpkin Chia Pudding
and yes, there will be more coming…..stay tuned for more and more chia. Because it’s just that good and good for you.
Blueberry Chia Pudding (vegan and keto)
Ingredients
- 2 cups blueberries
- 2 cups coconut milk (see Recipe Notes for options)
- 1 cup chia seeds
- 1 teaspoon vanilla extract
- 1/2 cup low carb sweetener (see Recipe Notes for options)
- 1/16 teaspoon cinnamon (optional)
- 1/2 cup vegan protein powder (optional for added protein)
- 1/16 teaspoon salt
Instructions
- Add milk, blueberries, sweetener, vanilla, salt, cinnamon and protein powder (if using) to a blender or food processor.
- Blend or process to combine.
- Pour mixture into a medium sized bowl.
- Add chia seeds to the bowl.
- Whisk until combined.
- Let stand about 5 minutes.
- Stir again, then let stand at least 30 minutes or overnight.
- Top with additional berries or other desired toppings and enjoy!
- Store any leftovers in the fridge for up to approximately 4 days.
Notes
- Out of Blueberries? Feel free to use whatever berry you have. Of course then it won’t be blueberry chia pudding anymore and might be Berry Chia Pudding.
-
Don’t like the feel of chia seeds? That’s OK too–I didn’t used to either! Just put all of the ingredients into your blender and blend ’til smooth and creamy.
You can do this either before or after the seeds have set up, but I recommend doing it before to save on cleanup. - Milk Alternatives: Coconut Milk is lovely but any dairy-free milk will work. Almond milk, hemp milk, oat milk, rice milk, cashew milk—even regular cow’s milk works for a non vegan option.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Can I use Oatmilk?
Hi Shelly – yes for sure! I hope you like it!
I have never had chia pudding before, but I saw this recipe on Facebook and thought it sounded like a nice change for breakfasts. I usually make some breakfast options with my meal prep on Sundays. This is fantastic! I had a little sample for dinner and I am a convert! I used maple syrup for sweetener but I’m not sure it even needed it. So good! Can’t wait to try more chia pudding recipes! Adding this to my rotation! Thank you!
Hi there, Dawn! Thanks so much for taking the time to comment and give feedback. You really made my day! I have another one to post to my site—gotta get a move on and do it. Oh actually I think I have 2, LOL! Lots of work to do! 😉 Thanks again!
I don’t see any other options instead of coconut milk in the recipe notes.
So sorry! They are there now :).