I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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Looking for a nourishing breakfast that you can prep ahead and actually look forward to eating? This Blueberry Chia Pudding Breakfast Bowl is loaded with flavor, texture, and simple whole food ingredients. It’s the kind of recipe that makes healthy eating feel indulgent.
This breakfast bowl checks all the boxes : it’s make-ahead friendly, customizable, and naturally gluten-free. The blueberry chia pudding base is creamy and lightly sweetened, and when you layer on nut butter, granola, and fresh fruit, it turns into a balanced, satisfying meal that feels more like a treat than a chore to prepare.
Ingredients You’ll Need
For the Chia Pudding :
Unsweetened yogurt (use dairy-free yogurt if desired)
If you’re skipping the blueberries and using just yogurt and milk, you can simply whisk everything together in a bowl – no blender needed!
How to Make Blueberry Chia Pudding
Blend the Base : In a blender, combine yogurt, milk, frozen blueberries, maple syrup, vanilla, and salt.
Add Chia Seeds : Transfer mixture to a bowl or jar, stir in chia seeds, and mix well.
Let it Chill : Cover and refrigerate for at least 4 hours (overnight is best) to allow the chia to fully absorb the liquid.
Assemble Your Bowl : When ready to serve, give the pudding a good stir and layer it with your favorite toppings.
Topping Suggestions
A swirl of almond or peanut butter for extra protein and flavor
Fresh banana slices + fresh berries for natural sweetness
A crunchy granola to contrast the creamy base
A drizzle of local honey
Storage Tips
The chia pudding can be stored in an airtight container in the fridge for 4 – 5 days. If you’re adding granola or nuts, keep them separate until just before serving to maintain their crunch.
Absolutely! The frozen blueberries just help intensify the color and creaminess, but fresh work great too.
What if I don’t have yogurt?
You can use only milk, though the pudding will be a little less creamy. Adjust the chia seeds slightly if needed to thicken.
How do I make it sweeter or less sweet?
Add more or less maple syrup depending on your taste. You can also use honey if you prefer. My recommendation is to omit the maple syrup if you want it less sweet, and add additional syrup after the fact to be sure you don’t overdo it!
Can I make this nut-free?
Yes! Just skip the nut butter and opt for seed-based toppings like sunflower butter or skip entirely.
If you make this Blueberry Chia Pudding Breakfast Bowl, I’d love to see your version! Tag me on Instagram or leave in the comments below. Bringing joy to the table is what it’s all about – let’s enjoy breakfast together!
This Blueberry Chia Pudding Breakfast Bowl is a creamy, nourishing way to start your day – packed with fiber, healthy fats, and natural sweetness. Blended with frozen wild blueberries, yogurt, and a touch of maple syrup, it’s an easy make-ahead breakfast that feels both elevated and effortless. Top with your favorite granola, sliced banana, and a drizzle of nut butter for a delicious bite every time.
In a blender, combine the yogurt, milk, frozen blueberries, maple syrup, vanilla extract, and sea salt. Blend until smooth. Note : add flavored balsamic in this step if using)
Pour the mixture into a large bowl and stir in chia seeds until well incorporated.
Divide into single-servings (if desired), cover, and refrigerate for at least 4 hours, ideally overnight, to allow the pudding to thicken.
When ready to serve, give the pudding a good stir. Spoon into bowls (or enjoy right from the jar) and top with your favorite toppings – homemade granola, sliced banana, fresh berries, nut butter, or even an extra drizzle of honey or maple syrup. Enjoy!
Plan Ahead : Chia pudding needs time to thicken – at least 4 hours, but overnight is best for the creamiest texture.
Storage Tip : Store in a sealed jar or container in the fridge for up to 4 – 5 days. Keep toppings separate until ready to serve.
Yogurt Matters : Choose unsweetened yogurt to control sweetness (and unnecessary ingredients added to a lot of store-bought brands). A splash of flavored balsamic can add a flavor twist, or you can always add an extra drizzle of honey or maple syrup if you’d like.
No Blender? You can skip the frozen blueberries and whisk everything by hand if needed – just use yogurt and milk instead.
Serving Suggestion : Serve chilled with toppings of your choice like homemade granola, fresh fruit, or even a scoop of nut butter for added protein and flavor.
Prep Time:5 minutes
Cook Time:0 minutes
Category:Breakfast
Method:No-Cook
Cuisine:Clean Eating
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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