Blueberry Chia Pudding Blueberry Chia Pudding

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 4 servings



In bowl, combine milk and chia seeds; let stand for 5 minutes. Mix in maple syrup and vanilla. Cover and refrigerate for at least 4 hours or overnight.

In food processor or blender, purée half of the chia pudding, the blueberries and orange zest; divide among four 1-cup jars or glasses; top with remaining chia pudding. (Makeahead: Can be covered and refrigerated for up to 4 days.)

Dollop spoonful of yogurt over puddings; garnish with blueberries and chocolate, and nuts (if using). Drizzle with maple syrup, if desired.



COCONUT MANGO PUDDING  Replace milk with coconut milk; replace blueberries with cubed mango; replace orange zest with lime zest. Garnish with chopped mango and flaked coconut.

CASHEW KIWI PUDDING  Replace milk with cashew beverage; replace blueberries with pieces of kiwi. Omit orange zest. Garnish with chopped unsalted pistachios.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 4 g
  • Sodium 40 mg
  • Sugars 15 g
  • Protein 6 g
  • Calories 160
  • Total fat 6 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g
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Baking & Desserts

Blueberry Chia Pudding