A delicious, healthy vegan chia seed pudding recipe served with stewed blueberries.
I’ve never been one of those people that wakes up absolutely ravenous. Normally, I’ll be happy drinking a big glass of water and a hot mug of black coffee (one sugar, please and thank you), and wait a few hours before eating anything at all.
This chia seed pudding is perfect, then, because you can mix it up and leave it to chill in the fridge for an hour before eating.
If you’re the opposite to me and need to eat your breakfast as soon as you wake up, this vegan chia seed pudding is also perfect for making the night before and keeping in your fridge. You can then simply enjoy the stewed blueberries cold, or make them in the morning to add to your pudding.
What are chia seeds?
Chia seeds are tiny black seeds that come from the Salvia hispanica plant.
They are best eaten when mixed with a liquid, as the seeds absorb the moisture, turning into a gel-like consistency that expands in size to keep you fuller for longer. This is why you need to allow the pudding to thicken before eating first.
Chia seeds are extremely high in fiber, and are also a good source of protein, zinc, vitamin B3, potassium, vitamin B1 and vitamin B2.
Chia seeds are also naturally gluten-free, so this recipe is perfect for anyone with a gluten intolerance.
Chia Pudding Toppings
This recipe pairs my chia seed pudding with stewed blueberries which are absolutely delicious and ready in just minutes.
However, chia pudding has such a mild flavour that you can easily top it with a variety of things, including:
- Stewed raspberries or strawberries
- Stewed apples with cinnamon
- Nut butter
- Sliced banana
- Granola
When I had a batch of chocolate banana bread in my pantry, I even added a slice of that to this recipe – heaven!
Mix things up and decide what you like best.
Chia Seed Pudding With Stewed Blueberries
A vegan chia seed pudding recipe served with stewed blueberries for the perfect nutrient-dense breakfast to fuel your day.
Ingredients
Chia Pudding
- 5 tbsp chia seeds
- 300ml almond (or other plant-based) milk
- 1 tsp vanilla essence
- (optional) 1 scoop vegan protein powder
Stewed Blueberries
- 1 handful (approx 50g) blueberries
- 1 tsp cinnamon
- 1 tbsp maple syrup
Instructions
- Mix your chia seeds, plant-based milk, vanilla essence and vegan protein powder (if using) together in a mason jar, and refridgerate for at least one hour (make the night before if you remember) to allow the pudding to thicken.
- Once your pudding is ready, place your blueberry ingredients into a small saucepan and place on a low heat and cover. Once the mix is bubbling and the blueberries have disintegrated into a jam (you may need to break them down with the back of your spoon), remove from the heat and allow to cool and thicken for a couple of minutes.
- Pour the blueberries over the chia pudding and serve with any other additions you like!
Notes
I served my chia pudding and blueberries with a slice of vegan banana bread, but it's also great on its own, with peanut butter or almond butter, or sliced fresh fruit.
Make the pudding the night before if you remember, otherwise allow at least an hour for the chia mix to thicken before eating.