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    You are here: Home / Recipes / Breakfast / Chocolate Blueberry Chia Pudding

    Chocolate Blueberry Chia Pudding

    Posted: Jan 6, 2023 Last Modified: Dec 30, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

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

    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.

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

    Chocolate Blueberry Chia Pudding

    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.
    5 from 1 vote
    Print Recipe Rate this Recipe
    Prep Time: 10 minutes mins
    Chill Time: 4 hours hrs
    Total Time: 4 hours hrs 10 minutes mins
    Servings: 2 servings

    Ingredients

    For the Blueberry Layer

    • 1½ cups frozen blueberries
    • 1 tbsp chia seeds
    • 1 tbsp maple syrup, or honey

    For the Chocolate Chia Pudding Layer

    • ½ tbsp cocoa powder
    • ¼ cup chia seeds
    • 2 tbsp maple syrup, or honey
    • ¼ tsp cinnamon
    • ¼ tsp vanilla powder, or vanilla extract
    • 1 cup milk
    • 1-2 tbsp chocolate chips

    Instructions

    For the Blueberry Layer

    • Add frozen blueberries and chia seeds to a saucepan over medium heat. Cook for 8 to 10 minutes, stirring frequently, until thickened.
    • Once the blueberry chia layer has thickened, set it aside to cool. Once at room temperature, you can transfer it to an airtight container in the fridge.

    For the Chocolate Chia Seed Pudding Layer

    • To a small bowl or a glass jar, add cocoa powder, maple syrup, cinnamon, and vanilla powder or extract. Stir with a spoon until it has turned into a paste.
    • Add the milk to the paste mixture and stir well before adding the chia seeds and stirring again.
    • Let it set for a couple of minutes (5-10 minutes) in the fridge. Add the mini chocolate chips and stir again.
    • Cover and transfer to a fridge for at least 4 hours or preferably overnight.

    To Serve

    • 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.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 391kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 60mg | Potassium: 467mg | Fiber: 13g | Sugar: 40g | Vitamin A: 290IU | Vitamin C: 11mg | Calcium: 374mg | Iron: 3mg
    Author: Carmy
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Nutrition Disclaimer
    Two glasses of chocolate blueberry chia pudding with one in front and in focus.

    More Chia Pudding Recipes To Try

    • Matcha Chia Pudding
    • How to Make Chia Pudding
    • Chocolate Banana Chia Pudding
    • Banana Bread Chia Pudding
    • Raspberry Chia Pudding
    • Chocolate Chia Seed Pudding

    Other places to connect with me
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    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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