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Thrive On

Blueberry Almond Chia Pudding

Low SodiumLow PotassiumLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanBreakfast
1 serving
Active time: 10 minutes
Total time: 8 hours 10 minutes

Nutrition Per Serving

  • Calories233 cal
  • Total Fat11 g
  • Saturated Fat0.9 g
  • Cholesterol0 mg
  • Sodium99 mg
  • Carbohydrate Total30.6 g
  • Protein6 g
  • Phosphorus231 mg
  • Potassium301 mg
  • Fiber9.7 g
  • Calcium424 mg


  • ½ cup unsweetened almond milk or other nondairy milk beverage
  • 2 tablespoons chia seeds
  • 2 teaspoons pure maple syrup
  • ⅛ teaspoon almond extract
  • ½ cup fresh blueberries, divided
  • 1 tablespoon toasted slivered almonds, divided


Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats—combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!


  1. Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
  2. When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds. Add the rest of the pudding and top with the remaining blueberries and almonds.


  • To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
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