Blueberry Almond Chia Pudding

Blueberry chia seed pudding recipe in mason jar topped with fresh blueberries and chopped almonds.

Erin Indahl-Fink

This Blueberry Almond Chia Seed Pudding is not only a quick make-ahead breakfast, its uber healthy and super delicious!

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Prep Time 3

Total Time 3

Course Breakfast

Cuisine American

Servings servings

Calories 315 kcal

Equipment

Ingredients

1 cup plain Greek yogurt
1 cup almond milk or any other preferred milk
1/2 cup fresh or frozen blueberries
1/4 cup chia seeds
2 teaspoons honey or any other preferred sweetener
8-10 raw almonds roughly chopped

Instructions

Using a 1-pint mason jar, or any other resealable container, add the milk, yogurt, blueberries, chia seeds and honey. Stir ingredients to incorporate. Place lid on container, and refrigerate for a few hours or overnight.
Just before eating, chop almonds and add to the pudding.
Refrigerate any leftovers.

Notes

Storage: For best results, chia pudding is best the next day after mixing. It will keep for 5 days refrigerated.

Best Containers for chia pudding: Mason jars work well for storing and refrigerating your chia pudding. I also love these glass meal prep containers. They are great for stacking in the fridge, the lids seal securely and are great for packing in lunch bags. I highly recommend!

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 36gProtein: 16gFat: 14gSaturated Fat: 5gCholesterol: 27mgSodium: 173mgSugar: 26g

Keyword blueberry chia pudding, blueberry chia seed pudding, blueberry almond chia pudding

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