Go Back

Blueberry Chia Pudding

Blueberry chia pudding is a no-cook, overnight breakfast pudding where chia seeds swell in creamy almond milk for a thick, tapioca-like texture. It’s layered with a sweet-tart blueberry compote and finished with fresh berries and granola for crunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
(resting + chilling) 10 hours
Total Time 10 hours 18 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

chia pudding base
  • 0.25 cup chia seeds Use dry chia seeds so they hydrate evenly overnight.
  • 1.25 cup unsweetened almond milk (or milk of choice) Unsweetened helps keep the pudding naturally sweet.
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 1 salt Use a pinch.
blueberry compote
  • 1.5 cup fresh or frozen blueberries
  • 2 tbsp water
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
topping
  • 0.25 cup fresh blueberries
  • 2 tbsp granola
  • 1 fresh mint leaves (optional) Optional garnish.

Equipment

  • 1 sheet pan

Method
 

Mix the chia pudding base
  1. In a jar or bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and salt until the mixture is fully combined with no dry pockets.
  2. Let the mixture sit for 5 minutes, then whisk again to break up any clumps that have formed at the bottom (it should look thicker but still pourable).
Chill to set
  1. Cover and refrigerate for at least 4 hours or overnight until the mixture has thickened into a uniform, pudding-like texture with no separated liquid.
Make the blueberry compote
  1. In a small saucepan, combine blueberries, water, maple syrup, and lemon juice, then simmer over medium heat for 6–8 minutes until thickened and syrupy, mashing some berries with a spoon.
  2. Remove from heat and let the compote cool completely so it doesn’t thin the chilled chia pudding when layered.
Layer and serve
  1. Spoon a layer of chilled chia pudding into a glass, then add a layer of cooled blueberry compote.
  2. Repeat with another layer of each until the glass is filled, creating visible purple-blue swirls and layers.
  3. Top with fresh blueberries, sprinkle granola, and add mint leaves if using, then serve chilled.

Notes

Pro tip: whisk once right after the 5-minute rest and again before layering if you notice settling, so the texture stays creamy and uniform. Store covered in the refrigerator up to 4 days; the compote can be refrigerated up to 4 days separately. Freezing isn’t recommended because chia texture can become grainy after thawing. For a dairy-free, naturally sweet option, keep it as written; if you want lower sugar, reduce maple syrup slightly and add more lemon for brightness.