Go Back
–+ servings
Gluten-Free Blueberry Chia Pudding

Gluten-Free Blueberry Chia Pudding for Creamy Morning Bliss

A quick and healthy Gluten-Free Blueberry Chia Pudding that's creamy, nutritious, and perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Refrigeration Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups Almond Milk Substitute with oat or coconut milk for variation.
  • 3 tablespoons Maple Syrup Adjust according to the sweetness of almond milk.
  • 1 cup Blueberries Use ripe berries for best flavor.
  • 1 teaspoon Vanilla Essence Optional, but enhances flavor.
Texture Ingredients
  • 1/3 cup Chia Seeds Essential for thickening the pudding.
  • 1 pinch Salt Balances the sweetness.

Equipment

  • blender
  • Glass jar or container
  • Mixing Spoon

Method
 

Step-by-Step Instructions
  1. In a blender, combine almond milk, blueberries, maple syrup, vanilla essence, and a pinch of salt. Blend on medium speed until smooth, about 30 seconds.
  2. Pour the blended mixture into a clean glass jar or container with a lid.
  3. Stir in the chia seeds until evenly distributed, avoiding clumping.
  4. Let the mixture sit for about 5 minutes, then gently stir again.
  5. Cover and refrigerate for at least 30 minutes, ideally overnight.
  6. Before serving, stir the pudding and serve in bowls topped with fresh blueberries and granola.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 100mgPotassium: 300mgFiber: 10gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen over time, providing even more deliciousness.

Tried this recipe?

Let us know how it was!