With this blueberry chia pudding you get all the flavor of a blueberry muffin in a healthy and low carb pudding. The fresh taste of summer blueberries combines blue spirulina powder and chia seeds for a pretty treat that is packed with super foods. Perfect for breakfast, dessert or a snack!
These blueberry chia seed pudding is not only delicious, but it is super pretty too! The layers of purple and white parfait like dessert topped off with pink yogurt is sure to appeal to even picky eaters!
These are easy to make ahead of time, so you can be prepared. It is so easy to skip breakfast if you don’t plan ahead! Having something quick and healthy that you can grab when you are in a hurry is wonderful. Keep them on hand for a healthy breakfast, or a quick snack. Or you can make a big batch on Sunday and eat it all week long.
Blueberry Chia Pudding Ingredients
This recipe includes a few less common ingredients. Chia seeds have become very popular over the past few years, because they soak up liquid. A chia seed pudding has the consistency of a tapioca pudding along with all the creaminess of a milk based dessert. Chia seeds are a healthy food containing tons of protein, fiber, antioxidants and omega three fatty acids.
This blueberry chia pudding also includes another super food – blue spirulina powder. This powder is used to give this pudding its pretty blue color. But blue spirulina powder is not just a food coloring, it is a pigment derived from blue-green algae.
In addition to adding color to the pudding it also adds protein, vitamins and minerals. And even though it is derived from algae it doesn’t have a fishy flavor and in fact has no flavor that I could detect.
You can use blue spirulina powder to make all kinds of food a bright, natural blue color. It is perfect for things like this pudding, smoothies or even pancakes. There aren’t many ways to get a deep blue color naturally, but blue spirulina powder is as blue as it comes.
Blueberries are also considered a super food by many, so this blueberrry chia pudding is just packed with nutritional goodness
How to Make Blueberry Chia Pudding
The first step in making the pudding is putting the milk in a large bowl and adding the chia seeds. Stir them well, then add some vanilla, honey and Stevia.
You can use many different kinds of sweetener to make chia pudding, such as maple syrup and agave. I usually use maple syrup, like in this chocolate chia pudding, but I think it is too strongly flavored for this blueberry chia seed pudding.
This pudding is more delicately flavored and the combination of stevia and honey is perfect for bringing out the blueberry flavor without overwhelming it. Honey can be thick and hard to stir though, so make sure you stir the mixture well to distribute the honey through out the pudding. You could also substitute agave for the honey if you prefer.
Once the pudding is mixed well let it sit for five to ten minutes and stir it again. This second stirring helps prevent clumps of chia seeds from forming. Then put the pudding in the refrigerator for about an hour.
After an hour the chia seed pudding has set enough assemble the pudding in glass jars or mason jars. First wash the blueberries and put some into a bowl. Mash them a bit to release their flavor.
I made this pudding in glass yogurt jars, which are cute and perfectly sized for a single serving. They also come with plastic lids so you can store the pudding in the refrigerator. Mason jars would also work well for making the blueberry chia seed pudding.
Then take the chia pudding and pour about half of it into the bowl with the blueberries. Add some blue spirulina powder, adding a little bit at a time until you get the shade of blue you want.
Assembling the Pudding
Then layer the pudding in the containers. I added a spoonful of blueberries to each jar, topped with the white pudding, then the blue pudding, than a spoonful of raspberry yogurt, and topped it all off with more blueberries.
The recipe will make 8-12 servings, depending on the size container you chose to use. It will taste best if it is covered and refrigerated overnight. If you are going to add crumbled graham crackers or granola on top as in the pictures you should add them right before serving. Otherwise the crumbs will get soggy.
This pudding makes a super satisfying breakfast or snack. It has enough protein to keep you feeling full and enough creaminess and fruitiness to make you feel like you have had a treat. It is a vegan breakfast parfait that will make you think you have eaten dessert!
- 2 cups of chia seeds
- 4 cups of almond milk
- 1 Tablespoon of vanilla
- 2 Tablespoons of honey
- 2 Tablespoons of Stevia
- 1 pint of fresh blueberries
- 2 Tablespoons of Blue Spirulina powder
- In a large bowl, place the chia seeds, and the milk, and stir well.
- Add the vanilla, honey, and Stevia, and stir well to blend.
- Let the bowl sit for 5-10 minutes, then stir again to help prevent clumps of chia seeds from forming.
- Cover and place the pudding in the refrigerator for about an hour.
- Wash the blueberries in a colander, under cold running water and let drain
- Put about 1/2 cup of blueberries in a bowl and mash them with a spoon.
- Take the pudding out of the refrigerator and mix half of it with the mashed blueberries.
- Sprinkle the blue Spirulina powder into the blueberry pudding and stir well. Continue to add a little at a time until you have the shade of blue you like.
- Get small glass jars or mason jars. Put a spoonful of blueberries in the bottom of each.
- Then place a heaping spoonful of the white Chia pudding on top of the blueberries, followed by a spoonful of the blue pudding.
- Top with raspberry yogurt if desired along with more blueberries.
- Cover and refrigerate for 6 hours or up to 5 days.
- Add some crumbled graham crackers or granola right before serving.
You could use different kinds of milk - whole milk, coconut milk, oat milk, whatever works for you.
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Amount Per Serving: Calories: 308Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 32mgCarbohydrates: 38gFiber: 18gSugar: 12gProtein: 10g
Nutrition facts are estimates.