Blueberry Almond Chia Pudding

Blueberry Almond Chia Pudding

1 Review
From:, June 2017

Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats—combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ½ cup unsweetened almond milk or other nondairy milk beverage
  • 2 tablespoons chia seeds
  • 2 teaspoons pure maple syrup
  • ⅛ teaspoon almond extract
  • ½ cup fresh blueberries, divided
  • 1 tablespoon toasted slivered almonds, divided


  • Prep

  • Ready In

  1. Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
  2. When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds. Add the rest of the pudding and top with the remaining blueberries and almonds.
  • To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 229 calories; 11 g fat(1 g sat); 10 g fiber; 30 g carbohydrates; 6 g protein; 17 mcg folate; 0 mg cholesterol; 16 g sugars; 8 g added sugars; 301 IU vitamin A; 8 mg vitamin C; 391 mg calcium; 2 mg iron; 91 mg sodium; 231 mg potassium
  • Nutrition Bonus: Calcium (39% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1 fruit, ½ other carbohydrate

Reviews 1

November 14, 2017
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By: Devon O'Brien
I always thought I would hate the texture of chia seed pudding but this recipe is perfectly smooth and delicious. I love the added juiciness from the blueberries and crunch of the almonds.
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