Blueberry Almond Chia Pudding


Hands up anyone who has seen a million recipes for chia pudding but still hasn’t made it.  Today is the day.  Inspired by a recipe from Deliciously Ella’s cookbook, and several others from around the web, this will keep you satisfied until lunch.  I actually find if I’m eating breakfast too late, I can’t have it or else it will throw off my whole eating schedule because I won’t want lunch until its almost dinner.  It doesn’t make me feel super FULL, just really satisfied.  Its weird.  But in a good way.  If you put it in a transportable container, you can just grab it and go in the morning.  

The base recipe I’ve been experimenting with is:
1 cup liquid (almond milk, coconut milk, water)
1-2 Tbsp fat (any nut butter, coconut oil)
1/2 cup any fruit
1 banana
5 Tbsp chia seeds 

Taste your pudding before you put it in a jar to thicken overnight.  It will be a bit less sweet and a bit more creamy the next morning.  You could add a tablespoon of honey if you find you need that sweet kick, but I try not to have added sweetener in the morning.  Additionally, if its not sweet enough for you the next day, you can top it with fruit or even drizzle the honey.  

Let me know what combinations you try!

Blueberry Almond Chia Pudding


  • 1 cup unsweetened almond milk
  • 2 Tbsp unsweetened almond butter
  • 1/2 cup frozen blueberries
  • 1 banana
  • 5 Tbsp chia seeds


  1. Blend all ingredients well.
  2. Place in container to set overnight.
BreakfastKaleigh Briggs