This blueberry yogurt chia pudding breakfast bowl is a delicious and healthy breakfast to enjoy all summer long! Frozen blueberries are blended with yogurt and milk, then mixed with chia seeds and refrigerated until thickened into a pudding. Top with banana, granola, and nut butter for a no-fuss breakfast.
As I expressed at the end of my previous post, I have noticed a real lack of breakfast recipes here on Up Beet Kitchen! The reason for this is that I am such a creature of habit in the morning. I usually alternate between simple overnight oats and toast with nut butter, banana, and hemp. I love it, but it doesn’t make for the most exciting fare.
Well, I’ve decided that a new season means a new resolve to become more creative with my breakfasts. Which, as a happy consequence, means that I will start sharing more breakfast recipes here!
blueberry chia pudding breakfast bowl details
I’m starting things off with something quite simple yet vibrant and fun: It’s a blueberry chia pudding breakfast bowl consisting of frozen wild blueberries blended with yogurt and milk (of your choice- it could be dairy or non-dairy), then mixed with chia and refrigerated overnight to thicken up. Come morning, you have a beautiful purple pudding that I have a feeling kids would go crazy for and will most certainly put a smile on your face. It’s also portable! Pack it in a jar (I am loving my Weck jars these days) and take it with you to work, school, or to enjoy in your favourite spot outdoors.
I love topping mine with granola (my recipe for classic granola is coming soon), sliced banana, and nut butter. What are some of your favourite toppings?
ingredients you’ll need
For this simple blueberry chia pudding, you’ll need yogurt, milk, frozen wild blueberries, vanilla, a tiny pinch of salt, liquid sweetener of choice, vanilla extract, and chia seeds.
Plus any garnishes that you like, such as granola (my chocolate almond butter granola would be a great compliment to the blueberries), sliced banana, nuts or seeds, strawberries, nut butter, etc.
the method
Combine the yogurt, milk, blueberries, vanilla, salt, sweetener, if using, and vanilla in an upright blender. Blend until smooth. Pour into a jar and add the chia seeds. Whisk to combine.
If possible, stir every couple of hours until thickened to your liking. I just refrigerated mine overnight and gave it a good stir in the morning!
Add all of your favourite toppings and eat!
frequently asked questions
How long does this blueberry chia pudding keep? It will keep in an airtight jar or container in the fridge for up to 3 days.
How can I change it up? Try using fresh or frozen strawberries, raspberries, cherries, or mango in place of the blueberries.
some nutrition fun facts
This chia pudding boasts a few nutritional superstars: chia seeds, yogurt, and blueberries! Chia is an excellent source of fibre, calcium, iron, and plant-based omega 3s. Yogurt is full of gut health-promoting probiotics. And wild blueberries are one of the best sources of antioxidants around!
more healthy breakfast recipes
- Carrot Cake Oatmeal Breakfast Bars (V + GF)
- Vegan Tempeh Breakfast Sandwiches with Chipotle Aioli
- Beet Raspberry Coconut Yogurt Smoothie
Finally, I hope that you love this blueberry chia pudding breakfast bowl! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I LOVE seeing what you’ve made!
Enjoy!
Print
Blueberry Chia Pudding Breakfast Bowl
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
This blueberry yogurt chia pudding breakfast bowl is a delicious and healthy breakfast to enjoy all summer long! Frozen blueberries are blended with yogurt and milk, then mixed with chia seeds and refrigerated until thickened into a pudding. Top with banana, granola, and nut butter for a no-fuss breakfast.
Ingredients
- ½ cup yogurt of choice
- ½ cup milk of choice
- ½ cup frozen wild blueberries
- 1–3 teaspoons raw honey or maple syrup (optional)
- ½ teaspoon vanilla extract
- Tiny pinch fine sea salt
- 3 tablespoons chia seeds
Topping Ideas
- Granola
- Sliced banana
- Nut butter
- Berries
- Nuts or seeds (walnuts, hemp, sunflower seeds, etc.)
Instructions
- Combine the yogurt, milk, blueberries, sweetener, if using, vanilla, and salt in an upright blender. Blend until smooth. Pour into a jar and add the chia seeds. Whisk to combine.
- If possible, stir every couple of hours until thickened to your liking. I just refrigerated mine overnight and gave it a good stir in the morning!
- Add all of your favourite toppings and eat!
- Prep Time: 5 minutes
- Category: Breakfast, Snack
Keywords: blueberry maple chia seed pudding
I might sneak in a post on the weekend, but if not, I’ll be back next week with a few recipes that I am very excited about: Warm Roasted Sweet Potato Kale Salad with Sun-Dried Tomatoes and Harissa Yogurt Tahini Dressing; Chickpea Cauliflower Shawarma; and Double Chocolate Cookie Bars! 🙂
Diane
So good to find a healthy and tasty breakfast. My kids gobbled this up before I had a chance to eat. Time to make more.
★★★★★
Allison
Thank you! I’m really happy to heart that; thanks for coming back and leaving a comment!
Smr
I make the same with just vegan yogurt and blueberries and I don’t blend it. Less sugar!
Tracie
Hi there,
Have a question regarding storage. Can you make a few and keep in fridge for a few days?
Trying to swap out my breakfast options on a very restrictive diet.
Thanks
Allison
Hi Tracie, I’m so sorry for my tardiness in responding to comments. I’m slowly but surely getting back on track with blogging after a long time away. Yes, you definitely can make a few and keep in the fridge for a few days. It might lose its vibrant colour, but it will still be good! Enjoy!