Blueberry chia pudding is a thick, creamy, overnight breakfast packed with chia seeds, coconut yogurt, and coconut milk. Blueberries and a touch of blue spirulina give it a vibrant colour, while maple syrup adds natural sweetness. Perfect for meal prep, just mix, chill, and wake up to a deliciously easy breakfast! And if you're not a fan of the texture, blend it all up and it's like a gooey pudding!
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Why you'll love this recipe
Overnight Breakfast. Just mix everything, let it chill, and wake up to a thick, creamy blueberry chia pudding - very similar to a Pumpkin Chia Pudding, or a mix of Oats and Chia Seeds like my Biscoff Raspberry Overnight Oats.
Feely snacky? This is the kind of snack that actually keeps you full, thanks to fibre-rich chia seeds and coconut yogurt. Perfect for an afternoon pick-me-up like a Single Serve Carrot Cake.
Blueberries. Fresh or frozen, these little guys add natural sweetness, antioxidants, and a pop of flavour, like they do to a Lemon Blueberry Overnight Oats or Protein Blueberry Muffins.
Minimal Ingredients. Just a handful of pantry staples make this a super simple, fuss-free breakfast or snack.
Ingredients
Chia seeds. These tiny seeds absorb liquid and create a thick, pudding-like texture. Some people might find it gives a "funny" texture. If that's you, try blending the ingredients together and it's a lot smoother.
Coconut yogurt. This adds a creamy, tangy element to the pudding, balancing the sweetness; swap with Greek yogurt or any other plant-based yogurt if preferred.
Coconut milk. Provides richness and a subtle coconut flavour, but can be substituted with almond milk, oat milk, or regular dairy milk.
Maple syrup. A natural sweetener that enhances the flavours, though honey or agave syrup work just as well.
Blueberries. You can use fresh or frozen, depending on the season and availability of blueberries.
(optional) Blue spirulina. Gives the pudding a vibrant blue colour. You can omit if you don't have (or add a small amount of blue food colouring if you're after a blue chia pudding).
Please check the recipe card for full list of ingredients and quantity.
Top Tip
The ideal chia seed to liquid ratio is about 1:4—one part chia seeds to four parts liquid (milk or yogurt) for a thick, pudding-like texture. If using mostly milk, the pudding will be looser, while adding more yogurt creates a creamier consistency.
Stir well when mixing, then let it sit for a few minutes and stir again to prevent clumping before chilling.
If it thickens too much overnight, just add a splash of extra milk before serving to loosen it up.
Meal prepping overnight chia
Meal prepping blueberry chia pudding makes for an easy grab-and-go breakfast or snack that thickens beautifully in the fridge. It can be stored in an airtight container in the fridge for up to 5 days, making it perfect for meal prep - it's even included in a Weekly Meal Prep Plan
Can you microwave chia pudding?
Chia pudding is best enjoyed cold, but if you prefer it warm, you can microwave it for 10–15 seconds—just be aware that heating may alter the texture.
Can chia pudding be frozen?
Freezing isn't ideal, as it can become watery once thawed, but if needed, you can freeze portions in airtight containers and stir well after defrosting. For extra freshness, store toppings like blueberries separately and add just before eating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Both black and white chia seeds work for blueberry chia pudding, as they absorb liquid the same way and provide the same nutritional benefits. Black chia seeds are more common, while white chia seeds have a milder look if you prefer a lighter-coloured pudding.
If your chia pudding is too watery, it likely needs more time to thicken—give it at least two hours or overnight for the best consistency. Another reason could be too much liquid in proportion to chia seeds; the standard ratio is about 1 part chia seeds to 4 parts liquid. If it's still too runny, add more chia seeds, stir well, and let it sit for another 15–30 minutes.
Making blueberry chia pudding takes 5 minutes of prep, but it needs at least 2 hours in the fridge to thicken properly. For the best texture, let it sit overnight, as the chia seeds fully absorb the liquid and create a creamy consistency. If you're short on time, stir every 10–15 minutes for the first hour to help speed up the thickening process.
Other breakfast meal prep recipes
Or, you can have a browse through my Breakfast Meal Prep Recipes for more delicious eats.
Recipe
Blueberry Chia Pudding with Yogurt
Equipment
- Overnight Oats Jar optional (airtight jar recommended)
Ingredients
- 60 g (½ cup) chia seeds
- 200 g (1 cup) coconut yogurt subs note 1
- 60 ml (¼ cup) coconut milk subs note 1
- 30 ml (2 tbsp) maple syrup or sweetener alternative
- 75 g (½ cup) blueberries fresh or frozen
- 1 teaspoon blue spirulina optional
Topping
- 75 g (½ cup) blueberries
- 100 g (½ cup) coconut yoghurt subs note 1
Instructions
- In a mixing bowl or jar, combine the 60 g (½ cup) chia seeds, 200 g (1 cup) coconut yogurt, 60 ml (¼ cup) coconut milk, 30 ml (2 tbsp) maple syrup, 1 teaspoon blue spirulina (optional) and 75 g (½ cup) blueberries (don't worry about squishing them).
- Cover and let sit for at least 2 hours, preferably overnight, in the fridge. Stir after 10–15 minutes to prevent clumping. The chia seeds will absorb the liquid and create a thick, pudding-like consistency.
- Once the chia pudding has thickened, stir again to ensure an even texture. Layer with 75 g (½ cup) blueberries and 100 g (½ cup) coconut yoghurt across the 2 serves.
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