Go Back
Blueberry chia pudding topped with fresh blueberries and mint leaves

Blueberry Chia Pudding Breakfast Bowl

A delightful and nutritious breakfast bowl combining creamy yogurt, milk, and vibrant wild blueberries, topped with chia seeds and customizable toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 9 hours
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup yogurt of choice Use creamy Greek yogurt or a dairy-free option.
  • 1/2 cup milk of choice Almond, soy, or oat milk works well.
  • 1/2 cup frozen wild blueberries Packed with antioxidants.
  • 1-3 teaspoons raw honey or maple syrup (optional) Sweeten to your preference.
  • 1/2 teaspoon vanilla extract Elevates the flavor profile.
  • pinch fine sea salt Enhances all flavors.
  • 3 tablespoons chia seeds Creates a gel-like texture when soaked.
Toppings
  • Granola For a crunchy topping.
  • Sliced banana Adds sweetness and creaminess.
  • Nut butter Almond or peanut butter for richness.
  • Fresh berries Such as strawberries or raspberries.
  • Nuts or seeds Walnuts, hemp, sunflower seeds, etc.

Method
 

Preparation
  1. In an upright blender, combine the yogurt, milk, frozen blueberries, optional sweetener, vanilla extract, and a tiny pinch of sea salt. Blend until smooth and creamy.
  2. Once the mixture is smooth, pour it into a jar or a bowl. Stir in the chia seeds until evenly distributed.
  3. Let the mixture sit in the refrigerator. Stir occasionally or chill overnight until it reaches your desired thickness.
Serving
  1. Top your chia pudding with sliced bananas, a dollop of nut butter, a sprinkle of granola, and an assortment of fresh berries.
  2. Enjoy the layers of flavors and textures in each bite!

Notes

Store leftover chia pudding in an airtight container in the refrigerator for 3-5 days. Can be frozen for up to a month.