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Blueberry Yogurt Chia Pudding

Indulge in Blueberry Yogurt Chia Pudding That Delights

Enjoy a delicious Blueberry Yogurt Chia Pudding, combining creamy yogurt, frozen blueberries, and chia seeds for a nutritious breakfast.
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Prep Time 10 minutes
Refrigeration Time 2 hours
Total Time 2 hours 10 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup Yogurt Substitute with dairy-free yogurt for a vegan option.
  • 1 cup Milk Use any dairy or non-dairy milk.
  • 1 cup Frozen Wild Blueberries Can substitute with fresh berries or other fruits.
  • 3 tablespoons Chia Seeds No direct substitutes, but flaxseeds can be used.
  • 1 teaspoon Vanilla Extract Use pure vanilla or substitute with almond extract.
For Sweetening
  • 1-2 tablespoons Liquid Sweetener Honey, agave nectar, or maple syrup.
  • 1 pinch Salt Can be omitted based on preference.

Equipment

  • blender
  • Jar or Bowl
  • Spatula

Method
 

Directions
  1. Blend the Ingredients: In a blender, combine yogurt, milk, frozen blueberries, vanilla extract, and salt. Blend on high until smooth, about 30–60 seconds.
  2. Incorporate Chia Seeds: Pour the mixture into a jar or bowl. Gently stir in chia seeds until evenly distributed.
  3. Refrigerate to Thicken: Cover and refrigerate for at least 2 hours, or ideally overnight.
  4. Add Toppings and Serve: Stir before enjoying. Top with banana, granola, or nut butter for an enhanced experience.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 350mgFiber: 10gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Mix well to prevent clumping of chia seeds. Adjust sweetness before serving and consider refrigerating overnight for best texture.

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