This creamy and indulgent blueberry chia pudding is packed with protein, fiber, and antioxidants making it the perfect choice for a mid-day pick-me-up.
Made with frozen blueberries and nutrient-dense chia seeds this dairy-free chia pudding is not only good for you but incredibly easy to make too! So why not give it a try and see how it can power up your day!
As a busy mom, finding the time to prepare healthy food can be a challenge.
This delicious blueberry chia pudding recipe is perfect for those days when you’re short on time but you still want to make sure you’re getting the nutrients you need to fuel up.
As a Certified Nutrition Coach, this protein chia pudding is one of my favorites because it’s a great way to boost your energy (grab a free four-day energizing meal plan if you need some help with this!) and help fill you up.
Basically, it’s a great way to help you stay on top of your game on busy days.
Learn more about the benefits of a high protein diet.
WHY YOU'LL LOVE THIS RECIPE
It’s easy to make and lasts for about three days in the fridge so you can meal prep it in advance (just like low calorie protien balls!).
Allergy-friendly this blueberry chia pudding is dairy-free, gluten-free, paleo, and vegan.
High in protein thanks to the vegan protein powder there’s a 9 grams of protein in each jar.
Ingredients You Need
The best part about this blueberry chia pudding is that you need basic pantry staples to whip it up. This means that you probably have most of the ingredients already on hand if you have a well-stocked, gluten-free pantry!
Frozen blueberries: the small “wild” blueberries work best for this as they melt and blend better (check out this blueberry mocktail or this blueberry bliss tropical smoothie if you love blueberries!).
Vegan protein powder: the kind of protein powder that you choose will affect the taste and texture of the chia pudding recipe. You do need a vegan protein powder though as it helps absorb the liquid. Learn more about how to choose a protein powder for your goals.
Coconut milk: opt for full-fat coconut milk to give the protein chia pudding a more indulgent taste (like eating dessert!). Learn everything you need to know about coconut milk
Hemp milk: any non-dairy milk will work with almond milk being the most popular. I opt for unsweetened milk so that I can control the flavor better. And we use homemade hemp milk the most as that’s what we have on hand.
Maple syrup: opt for real maple syrup for the best flavor!
Vanilla extract: the purer your vanilla the more potent the flavor will be. It’s why I try to use Madagascar vanilla whenever I can.
Chia seeds: potent little seeds that I think are a crucial food to be in any toddler's diet. These seeds are just loaded with nutrients. Learn more about how to work chia seeds into your diet more often.
How To Make It
- In a mortar and pestle mash together half the frozen blueberries, half the syrup, and the vanilla extract.
- In a small blender, combine the protein powder, maple syrup, hemp milk, and coconut milk until smooth.
- Pour the protein milk mixture over the chia seeds and mix. Let sit for 5 minutes.
- Add in the remaining frozen blueberries and mix again.
- Portion the mixture into small jars pouring the mashed blueberry maple mixture on top or after halfway filled.
- Topped with coconut cream if you wish and pop in the fridge for 4-24 hours.
Step By Step Photos
Important Teaching Tips
Restir the protein blueberry chia pudding after five minutes so that it doesn't clump (learn more about how to make perfect chia pudding and then peek these protein chia pudding recipes).
Frozen blueberries melt slightly and let you swirl the flavor in a way fresh blueberries do not. Love blueberries? Check out these gluten-free blueberry bagels.
The recipe makes two small jars worth.
Adjust your toppings to make this blueberry chia pudding simple or indulgent, Personally, I think it’s just delicious with a dollop of coconut cream on top!
Which Protein Powder To Choose
The chia seed pudding needs to be made with a vanilla vegan protein powder. This is because vegan protein powders absorb more liquid than whey protein powder.
The kind of protein powder will make a difference in the taste and texture. Fermented protein powders absorb the most which means that you may want to add 1tbs more liquid to the mixture.
Brown rice protein powder tends to have a “chalkier” taste to it.
I personally like to use either Naked Nutrition Protein Powder or Botanica protein powder for this blueberry chia pudding.
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Frequently Asked Questions About Chia Seed Pudding
High protein blueberry chia pudding will last roughly three days in the fridge if stored in an airtight container.
Without anything else added, the best chia pudding ratio is about 3 tablespoons of chia seeds to half a cup of liquid. However, when adding in protien powder to the recipe, you’ll want to increase the liquid a bit so that you maintain the best consistency.
It’s not common but like anything else, chia seeds can go bad. If you want to extend the life of your chia seeds, store them in a sealed jar in the fridge. Stored like that, chia seeds should last at least a year unless liquid gets into the jar as you use it. You’ll know your chia seeds have gone bad if they start to clump together. Otherwise, I wouldn’t worry about it.
Other Chia Pudding Recipes You’ll Love
Dairy-Free Blueberry Chia Pudding
Equipment
- 2 Small jars
Ingredients
- ½ cup frozen small blueberries wild
- ⅛ cup vanilla vegan protein powder
- 2 tablespoons coconut milk
- ⅔ cup hemp milk or almond milk
- 3 tbs maple syrup
- 1 teaspoon vanilla extract
- ¼ cup chia seeds
Instructions
- Place half the frozen blueberries into a bowl along with the vanilla extract and 1 tbs of maple syrup. Mash them all together (I used a mortar and pestle).
- In a blender, combine the coconut milk, hemp milk, maple syrup, and protein powder until smooth.
- Add the chia seeds to a bowl and pour the protein milk mixture over the top. Mix well.
- Let sit for 5 minutes add the remaining blueberries and mix again.
- Portion half the chia mixture into small jars filling them only halfway. Split the mashed blueberry mixture between the two and divide up the remaining chia mixture on top. Top with a dollop of coconut cream (if desired.).
- Pop in the fridge for 4-24 hours.
Video
Notes
- Frozen blueberries work best as they thaw and add more juice. Small ones work even better so you get “more”.
- Take the time to blend the milk mixture, vegan protein powder can clump so this helps keep it smooth,
- Don’t overlook letting the mixture sit and re-stirring. This helps so that the chia seeds don’t clump on the bottom!
- Likewise, you can always portion the chia mixture and top the jars with the blueberry mash (instead of splitting it in the middle).
- Make sure to use full-fat coconut milk for a creamier, more indulgent texture.
- Makes two super small jars or combine them for one large serving (and 18 grams of protein).
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Lindsey
I loved this chia pudding! I even got my husband to try a few bites and he had to admit it was delicious. I will absolutely be making this again - next time with fresh berries! Hooray for Summer coming!
fitasamamabear
Ohhh it's a win when a hubby approves!
Vladka
I just started recently making chia pudding for kids to take to school as a quick and easy snack. They love it and this recipe is really easy to make.
fitasamamabear
It's such an easy one! I love that my kids enjoy it.
Glenda
Blueberry anything is a great way to start the day! We loved this! Thanks for sharing.
fitasamamabear
Haha totally agree!
Addison
This chia pudding is so thick and creamy! Love it for a quick and healthy breakfast.
fitasamamabear
Glad you enjoyed it!
Kris
This had the perfect texture and sweetness level! I'll be making this as part of my meal prep each week for sure. Thanks for another winner!
fitasamamabear
So happy you loved it! It's a great one for meal prep.
Lisa
Not sure what to do with the remaining 2 tablespoons of maple syrup?
fitasamamabear
Thanks for the catch! It gets blended in with the milk. Just fixed it- appreciate it!