Blueberry Milk Chia Pudding

I can’t stop thinking about the color of this Blueberry Milk Chia Pudding. And just in time for blueberry season to start. You can use fresh or frozen to create the delicious and sweet compote. Perfect to take on the go for busy summer weekends or as a snack to relax with outside in warmer weather.

Blueberry milk chia pudding ingredient notes:

Blueberries: The star of the show! This homemade blueberry compote comes together in less than 10 minutes with just blueberries, lemon juice, vanilla extract, and maple syrup. An excellent source of antioxidants and fiber, blueberries give this beautiful chia pudding its natural blue color!

Chia seeds: Chia seeds are of course the star of this recipe. I love chia seeds and use them daily because they are an amazing source of Omega-3 and fiber. If you’re looking to add more fiber into your diet as many people are, chia pudding is always a good option. White or black chia seeds both work for this recipe.

Protein powder: This is what helps keep chia pudding filling, and gives a nice flavor boost that pairs well with the frozen berries. You’ll be adding 1 small scoop to each jar, if you don’t want to buy a full container, grab a few sample packs!

Maple syrup: Unlike regular sugar, maple syrup blends smoothly into liquids and brings its own subtle flavor. In this chia pudding, it lightly sweetens the mix without overpowering it, keeping the treat balanced and not too rich.

Blueberry Milk Chia Pudding

Recipe by Jenn Lueke

4.5 from 24 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Chilling Time

6

hours

I can’t stop thinking about the color of this Blueberry Milk Chia Pudding. And just in time for blueberry season to start. You can use fresh or frozen to create the delicious and sweet compote. Perfect to take on the go for busy summer weekends or as a snack to relax with outside in warmer weather.

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Ingredients

• For the Blueberry Compote (yields 1 cup)

• 2 1/2 cups frozen blueberries (12-ounce bag)

• 1/2 cup water

• 2 tablespoons maple syrup

• Juice of 1 lemon (about 3 tablespoons)

• 1 tablespoon vanilla extract

• For the Chia Pudding (each)

• 3 tablespoons chia seeds

• 15 grams vanilla protein powder (about 2 tablespoons)

• 1/8 teaspoon kosher salt

• 1/2 cup milk of choice (almond, coconut, soy, cow’s milk)

• 1/4 cup blueberry compote (recipe provided)

Directions

• Make the blueberry compote: Add the blueberries, water, and maple syrup to a saucepan. Mix well and bring to a simmer over medium heat. Once simmering, continue cooking, stirring occasionally, until reduced down to a thick compote, 8 to 10 minutes. Remove from heat and stir in the lemon juice and vanilla. Set aside.
• In a 10 to 12-ounce jar, add the chia seeds, protein powder, and salt. Stir to mix. Pour in the milk and blueberry compote. Stir again, mixing well to ensure no chia seeds are stuck at the bottom of the jar (repeat for four jars – the compote makes enough for four servings).
• Place a lid on the jar and refrigerator for at least 6 hours or overnight for best results.

Notes

• Store it: Refrigerate in a sealed container or lidded jar for up to 4 days. I used my tried-and-true glass jars for these.

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