This Vegan Blueberry Chia Pudding with Almond Milk and Walnuts is a simple yet indulgent recipe that combines the creamy texture of chia seeds with the natural sweetness of blueberries. Packed with fiber, protein, and healthy fats, it’s perfect for breakfast, dessert, or a satisfying snack.
With just a few minutes of prep, this no-cook recipe is a delicious way to enjoy a nutrient-dense, plant-based treat.
Why You’ll Love This Recipe
- Quick and Easy: Prep in 5 minutes, then let the chia seeds work their magic in the fridge.
- Nutrient-Packed: Loaded with omega-3s, antioxidants, and plant-based protein.
- Customizable: Swap the toppings or add your favorite fruits and nuts.
- Make-Ahead Friendly: Ideal for busy mornings or meal prep.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon maple syrup (optional, for added sweetness)
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 2 tablespoons chopped walnuts
Optional Toppings:
- Coconut flakes
- Hemp seeds
- Sliced almonds
- Extra fresh blueberries
Ingredient Breakdown
Chia Seeds
These tiny superfoods are rich in omega-3 fatty acids, fiber, and protein, making them the perfect base for a creamy pudding.
Blueberries
Bursting with antioxidants and natural sweetness, they add a fresh, fruity flavor.
Almond Milk
A light and creamy base that keeps this dish vegan and dairy-free.
Instructions
Step 1: Mix the Chia Pudding
- In a jar or small bowl, combine the chia seeds, almond milk, maple syrup (if using), and vanilla extract. Stir well to mix the ingredients evenly.
Step 2: Refrigerate
- Cover and refrigerate for at least 4 hours, or overnight. Stir once after 30 minutes to prevent clumping.
Step 3: Assemble and Serve
- Give the chia pudding a good stir. Divide it into serving bowls or jars.
- Top with fresh blueberries, chopped walnuts, and any optional toppings you like. Serve chilled and enjoy!
Picture Gallery
Tips and Variations
- Make It Creamier: Replace half the almond milk with coconut milk for a richer texture.
- Add Layers: Alternate layers of chia pudding and blueberry puree for a parfait-style presentation.
- Switch the Nuts: Use pecans, almonds, or hazelnuts instead of walnuts.
- Use Frozen Blueberries: Let them thaw slightly for a juicy, flavorful topping.
- Boost Protein: Stir in a scoop of vegan protein powder before chilling.
Nutritional Information (Per Serving – 1 of 2)
- Calories: 230
- Protein: 6g
- Carbohydrates: 16g
- Fat: 15g
- Fiber: 8g
- Omega-3 Fatty Acids: 4g
- Vitamin C: 10% of the daily value
This chia pudding is a light yet satisfying dish, perfect for a health-conscious treat.
Conclusion
This Vegan Blueberry Chia Pudding with Almond Milk and Walnuts is a versatile and nutritious recipe that works as a quick breakfast, snack, or healthy dessert. Its creamy texture, nutty crunch, and fruity sweetness make it a delightful addition to your plant-based meal rotation.
Have you tried this recipe? Share your favorite toppings or creative twists in the comments below! Don’t forget to tag us on social media with your chia pudding photos—we’d love to see your creations.
Frequently Asked Questions
1. Can I use a different milk?
Yes, feel free to use oat milk, soy milk, or coconut milk for different flavors and textures.
2. How long does chia pudding last?
Chia pudding can be stored in an airtight container in the fridge for up to 5 days, making it perfect for meal prep.
3. Can I make this sugar-free?
Yes, skip the maple syrup or use stevia or monk fruit as a natural sweetener.
4. What if the pudding is too thick?
Add a splash of almond milk and stir until you reach your desired consistency.
5. Can I warm this pudding?
While chia pudding is traditionally served cold, you can gently warm it on the stovetop for a cozy twist.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.