Blueberry Chia Pudding

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This creamy Blueberry Chia Pudding only takes 5 minutes to mix up, and makes a perfect meal prep breakfast. Made with Greek yogurt, it’s high in protein AND high in fiber, for a delicious, balanced breakfast (or snack!) you’ll love.

Jars of blueberry chia pudding next to a bowl of fresh blueberries
  • Emily Dixon from One Lovely Life in a blue gingham shirt prepping fresh fruit

Easy Meal Prep That Packs a Nutritious Punch!

I’m definitely a creature of habit, and right now, I’m on a MAJOR chia pudding kick. This blueberry chia pudding with Greek yogurt has been on repeat for weeks at my house. There’s just so much to love!

  • It’s EASY. Just a few simple ingredients + 5 minutes of prep are all it takes!
  • It’s DELICIOUS. Tangy, sweet fresh blueberry flavor, with subtle notes from lemon and vanilla. It feels like a treat, even though it’s naturally sweetened and made from nourishing ingredients!
  • It’s HIGH IN PROTEIN + FIBER. With 16+ grams of protein and 10 grams of fiber per serving, it’s a great start on hitting your protein and fiber goals for the day!

Happy cooking! xo, Emily

Gather Your Ingredients

Other than the delicious blueberry flavor, the thing I love best about this creamy blueberry chia pudding recipe is how easy it is to toss together. Here’s all you need to get started:

Ingredients for blueberry chia pudding made with Greek yogurt
  • Plain Greek Yogurt or Skyr. Lately, I’ve been using Siggis brand plain skyr (icelandic yogurt) since it’s been on sale. It’s high in protein and has a texture almost identical to Greek yogurt. Both work well! I usually use the 0% or fat-free versions, since I’m adding fats to my meal in other ways, but you can also use low-fat, 2% or whole milk yogurt, if you want!
  • Unsweetened Almond Milk. Just enough to help things blend! Feel free to use whatever milk you drink for this creamy chia pudding–cashew milk, dairy milk, coconut milk, or oat milk would all work.
  • Fresh or Frozen Blueberries. You can use fresh blueberries or frozen here, though I often use frozen blueberries. Frozen blueberries are picked and flash frozen at their peak ripeness, so they taste vibrant and sweet. Plus, they’re inexpensive, easy to keep on hand, and available all year round.
  • Fresh Lemon Juice + Pure Maple Syrup. Lemon juice adds brightness and helps protect the color, while pure maple syrup enhances the natural sweetness of the berries.
  • Vanilla Extract & A Pinch of Salt. A little vanilla adds a beautiful floral note that complements the berries beautifully. Then, a tiny pinch of salt helps balance and enhance the flavors. We’re talking 1/16 of a teaspoon or so, so not much!
  • Chia Seeds. Then, our key ingredient: chia seeds! These little beauties contain lots of fiber and are a good source of plant-based protein and Omega-3 fatty acids. Healthy all around! I use black chia seeds, since they’re the most widely available where I live. White chia seeds should also work, if you have them on hand!

How To Make Blueberry Chia Pudding, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making blueberry chia pudding, step by step
  1. Combine. In a blender, combine yogurt or skyr, almond milk, blueberries, lemon juice, maple syrup, vanilla, and salt. (Everything EXCEPT the chia seeds!)
  2. Puree. Blend until smooth, scraping down the sides of the blender, as needed, until the mixture is smooth and uniform.
  3. Add Chia Seeds. Next, mix in the chia seeds and stir to evenly distribute them throughout the blueberry mixture.
  4. Divide, Cover & Chill. Pour the chia seed mixture into two jars or airtight containers. Cover them and chill at least 2 hours, or overnight. The pudding will thicken over time as the chia seeds bloom!
  5. Serve & Store. After chilling, enjoy with more blueberries, sliced bananas, granola, high protein cereal (like Catalina Crunch), or your favorite toppings. Chia pudding will keep 3-4 days in the fridge.
Scooping blueberry chia pudding up with a spoon

Build a Bowl With Toppings!

This blueberry chia pudding is delicious on its own, but to make it an even more satisfying breakfast or snack, I like to dress mine up with a few toppings to round out the nutritional value. Here are a few ideas:

  • FRESH BERRIES. Top this off with a few more fresh blueberries to complement the flavor, or add some strawberries and raspberries too, for a mixed berry vibe!
  • SOMETHING CRUNCHY. This can be something like our homemade blueberry granola or a crunchy cereal like blueberry Catalina Crunch. We love the blueberry flavor with this blueberry chia pudding!
  • BANANAS. Sliced bananas are another easy option. I love blueberry and banana together!
  • NUT BUTTER. For PB& J vibes, drizzle your chia pudding with a little natural peanut butter. It’s DELICIOUS. Cashew butter, mixed nut butter, or almond butter also work!
Jars of blueberry chia pudding next to a bowl of fresh blueberries

FAQ + Tips And Tricks For The Best Blueberry Chia Pudding

Can I Use Dairy-Free Yogurt Instead? Yep! Just keep in mind, it’ll change the nutrition facts, since most plant-based yogurt alternatives don’t contain much protein. You *can* also just use more almond milk, but the pudding will have a much thinner texture.

Can I Freeze This? I haven’t frozen blueberry chia seed pudding before, but similar chia pudding recipes *can* be frozen. You’ll just need to give it a good stir after thawing, since the yogurt mixture may slightly separate after thawing.

Twists To Try

Want to mix things up for next time? Try one of these twists:

  • ADD LEMON ZEST. Turn up the lemon even more by adding about 1/2 teaspoon of fresh lemon zest along with the lemon juice.
  • ADD A BLUE SUPERFOOD. You can dress this up with a little blue butterfly pea powder, a tiny pinch of blue spirulina to play with the color even more! A small amount shouldn’t compete with the flavor of the blueberries, and it can give you an even more vibrant purple color.
  • ADD SOME PROTEIN POWDER. If you want, you can add half a scoop or so of vanilla protein powder. It *will* impact the flavor, so I usually skip this, but some people love it!

More Meal Prep Breakfast Recipes To Try

a white bowl of homemade blueberry granola and milk

Easy Blueberry Granola

Serving slices of gluten-free tortilla quiche

Gluten-Free Tortilla Quiche

Jars of fruit on the bottom chia pudding topped with fresh fruit

Fruit on the Bottom Chia Pudding

Hash brown patty egg bake in a white casserole dish

High Protein Hash Brown Egg Casserole

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our high protein Blueberry Chia Pudding recipe. I can’t wait to hear how it goes!

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Jars of blueberry chia pudding next to a bowl of fresh blueberries

Blueberry Chia Pudding (High Protein + High Fiber!)

This creamy blueberry chia pudding is vibrant, fresh, and perfect for meal prep! (See our notes below for some toppings to try!)
Prep Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 5 minutes
Print Pin Rate
Servings: 2 Servings
Calories: 245kcal

Ingredients

  • 1 cup Plain Greek Yogurt or Skyr (I use 0% or Fat-Free)
  • 1/2 cup Unsweetened Almond Milk
  • 2/3 cup Frozen Blueberries or Fresh Blueberries
  • 1 TBSP Fresh Lemon Juice
  • 1 TBSP Pure Maple Syrup
  • 1/2 tsp. Vanilla Extract
  • Pinch Salt (1/16 tsp.)
  • 1/4 cup Black Chia Seeds

Instructions

  • Combine. In a blender, combine yogurt or skyr, almond milk, blueberries, lemon juice, maple syrup, vanilla, and salt. (Everything EXCEPT the chia seeds!)
  • Puree. Blend until smooth, scraping down the sides of the blender, as needed, until the mixture is smooth and uniform.
  • Add Chia Seeds. Next, mix in the chia seeds and stir to evenly distribute them throughout the blueberry mixture.
  • Divide, Cover & Chill. Pour the chia seed mixture into two jars or airtight containers. Cover them and chill at least 2 hours, or overnight. The pudding will thicken over time as the chia seeds bloom!
  • Serve & Store. After chilling, enjoy with your favorite toppings. Chia pudding will keep 3-4 days in the fridge.

Notes

  • Blueberries. Fresh OR frozen blueberries work well here! I usually use frozen, since they’re inexpensive, available all year long, and easy to keep on hand. 
  • Dress It Up! Try adding toppings like fresh berries, sliced bananas, granola, Blueberry Catalina Crunch cereal, or a drizzle of peanut butter for even more flavor. 

Video

Course: Breakfast, Snack
Cuisine: American
Keyword: blueberry, chia pudding, Chia Pudding Recipe

Nutrition

Serving: 1cup (1/2 recipe) | Calories: 245kcal | Carbohydrates: 26.2g | Protein: 16.5g | Fat: 9.1g | Saturated Fat: 1g | Cholesterol: 5.7mg | Sodium: 149.1mg | Potassium: 348.4mg | Fiber: 10.1g | Sugar: 11.8g | Vitamin C: 6.7mg | Calcium: 382.7mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/

Recipe originally shared August 2020. Recipe fully updated and republished July 2026.

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2 Comments

  1. Absolutely love having this for breakfast!! It tastes just like dessert. Thank you for the recipe!!

    Reply