This Vanilla Blueberry Chia Pudding is hands down one of the easiest breakfasts I have ever made. This easy breakfast recipe is packed with protein, fiber, and antioxidants, plus it tastes just like a dessert! And who doesn’t want to eat dessert for breakfast?
For the longest time, Chia Seeds have been one of those ingredients that I have snuck into everything my family eats. They are an awesome way to deliver a massive amount of nutrients without a ton of calories.
Tonight while writing up this recipe I realized that in all this time that we have been using chia seeds and sharing recipes using them, I have been misspelling it. I have been letting autocorrect turn it into a tea. Y’all…I have three years worth of recipes to correct and countless images out there with misspelled words…I just might have to create a chia mojito recipe for the day I finally sit down to fix that. It’s ok though, even Grammarly and my spell-check have no clue which way to spell it.
This overnight pudding recipe is definitely my go-to for lazy morning deliciousness. Simply prep it the night before and it is ready to go the next morning.
If you don’t have a blender, don’t let the recipe below discourage you from trying this. You can make this recipe with whole blueberries, or any other type of fruit.
Great Items to Have on Hand to Make Blueberry Chia Pudding
- 4 Tbsp Chia Seeds
- 2 tsp Vanilla Extract
- 3/4 Cup Vanilla Soy Milk
- 1/2 Cup Frozen/Fresh Blueberries
- Dried Mulberry Trail-mix as desired.
- In a blender mix the blueberries, vanilla extract, and soy milk until smooth. Transfer to glass or mason jars.
- Mix in the chia seeds. Make sure they are mixed in fully and not too clumpy.
- Place in the fridge overnight.
- Top with Trail-Mix.