Chocolate Blueberry Chia Pudding

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Made with simple ingredients, this creamy chocolate blueberry chia pudding recipe comes together in a few easy steps. Full of fiber and healthy fats, this chia pudding recipe has layers of blueberry and chocolate throughout. It’s the perfect nutritious breakfast, snack, or dessert.

Chia pudding makes for a wonderful breakfast, snack, or dessert, as it is loaded with healthy goodness. This chocolate and blueberry chia pudding is full of flavor, and the pudding-like texture makes it taste like a wonderful dessert.

An angled view of a glass of chocolate blueberry chia pudding topped with yogurt and chocolate chips.

Why You’ll Love This Recipe

Chia seeds are neutral in taste, so it takes on whatever you add to them! This chia pudding is full of blueberry and chocolate flavors.
The chocolate makes the chia pudding taste so indulgent. It truly is like eating a dessert, but it’s also good for you.
Everything about this chia pudding is great for you! Chia seeds are healthy, blueberries are full of antioxidants and vitamins, and chocolate is good for the soul.

Ingredients You’ll Need

Ingredients needed to make chocolate blueberry chia pudding.

For the Blueberry Chia Layer

blueberries — fresh or frozen are fine. I’m using frozen blueberries here.
chia seeds — you can buy them at almost any major grocery store, and they can last for 4-5 years without refrigeration. Just be sure to store your chia seeds are a cool, dry place. They come in both black and white seeds, but there is no difference in nutritional content. They’re also an excellent source of plant-based protein!
maple syrup — make sure you use real maple syrup and not pancake syrup. They are not the same. If you do not have maple syrup, you can swap it for honey.

For the Chocolate Layer

milk — you can use any milk of your choice, from cow’s milk to non-dairy milk. I personally prefer whole milk, but it’s up to you!
cocoa powder — I like using Dutch-processed cocoa, but you can also use what you have on hand.
chia seeds — again, you’ll need chia seeds for the chocolate chia seed pudding layer.
maple syrup (or honey)
chocolate chips — I love stirring in a few mini chocolate chips for a sweet surprise when you eat a spoonful.
vanilla powder — vanilla powder has a more intense vanilla flavor than vanilla extract and is made from dehydrated and finely ground vanilla beans. If you do not have vanilla powder, use vanilla extract!

Toppings:

the more, the merrier. I like to top the chia pudding with yogurt, chopped almonds, chocolate chips, or shaved chocolate.

How to Make Chocolate Blueberry Chia Pudding

Set of two photos showing blueberries and chia seeds added to a pan.

Add frozen blueberries and chia seeds to a saucepan over medium heat.
Cook for 8 to 10 minutes, stirring frequently, until thickened.

Set of two photos showing blueberry mixture mixed and chocolate base ingredients added to a glass.

Once the blueberry chia layer has thickened, set it aside to cool. Once room temperature, you can transfer it to an airtight container in the fridge.
To a small bowl or a glass jar, add cocoa powder, maple syrup, cinnamon, and vanilla powder.

Set of two photos showing chocolate mixture stirred and milk added.

Stir with a spoon until it has turned into a paste.
Add the milk to the paste mixture.

Set of two photos showing chocolate mixture mixed and chia seeds added.

Stir well.
Add chia seeds.

Set of two photos showing chia mixture mixed and chocolate chips added.

Whisk or stir well to combine. Let it set for a couple of minutes (5-10 minutes) in the fridge.
Add the mini chocolate chips and stir again.

Overhead view of chocolate chia pudding before and after setting.

Cover and transfer to a fridge for at least 4 hours or preferably overnight.

Set of two photos showing a layer of blueberry chia and chocolate chia added to a glass.

Set of two photos showing layered chocolate blueberry chia pudding before and after adding toppings.

To a small glass or serving bowl of your choice, add the blueberry chia, chocolate chia seed pudding, and then top with another layer of the blueberry chia mixture.
Top with yogurt, chocolate chips, or shaved chocolate and chopped almonds, if desired.

Recipe Tips and Notes

For a thicker pudding, you can add an extra spoonful of chia seeds to the chocolate mixture.
If there are clumps in your cocoa powder, sift the powder before adding it to the jar.
I recommend giving the chocolate chia pudding a mix before letting it set, as it helps prevent clumps. Sometimes the chia seeds like to clump together!
I find mini chocolate chips better for mixing into the chia pudding. However, you can use normal chocolate chips.
You can swap the chocolate chips for another type of chip like white chocolate, peanut butter chips, mint chocolate chips, or even butterscotch chips. Alternatively, you can leave out the chips entirely.

A glass of chocolate blueberry chia pudding with a spoonful lifted up.

Make Ahead Tips

Meal prep: store the chia seed pudding without any toppings in an airtight container for up to 5 days in the fridge.
Freezer: to freeze chia pudding, portion out the pudding in small containers, then freeze! Thaw the chia pudding in the fridge for 6-8 hours/overnight before you’d like to eat it. You can store chia seed pudding in the freezer for up to 2 months.

Two glasses of chocolate and blueberry chia pudding with one in the front, in focus.

What are chia seeds?

Chia seeds are tiny seeds from the plant Salvia hispanica. You may recognize them from those cute little chia pet commercials from way back when, but other than a cute terra-cotta pet, the seeds are packed with healthy goodness. Despite being tiny little seeds, an one-ounce (28 grams) serving of chia seeds contains 11 grams of fiber, 4 grams of protein, and 9 grams of fat (5 of which are omega-3s). You can use black or white chia seeds, they’re the same.