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! Source: EatingWell.com, June 2017

Carolyn Casner



  • 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.

  • 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 Facts

229 calories; 10.8 g total fat; 0.9 g saturated fat; 91 mg sodium. 231 mg potassium; 30.3 g carbohydrates; 10.2 g fiber; 16 g sugar; 5.7 g protein; 301 IU vitamin a iu; 8 mg vitamin c; 17 mcg folate; 391 mg calcium; 2 mg iron; 93 mg magnesium; 8 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 2 stars
I’ve made chia pudding before but the almond extract in this was too strong and maple syrup too sweet. I’d recommend making it plain and then letting each person add their own sweet/flavor. Read More
Rating: 4 stars
Love this after working out or running early morning. Just tastes and feels like health in a bowl. Prefer to mix the chia and almond milk 15 minutes prior to eating and not the night before - seems fresher that way. Can sub or mix any fruit - apple banana coconut flakes. If you want some more crunch can add a spoonful of toasted pecans or almonds on top. Read More
Rating: 5 stars
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. Read More