A super-tasty breakfast, this vanilla chia pudding with blueberry sauce is fun and easy to make! Low-carb, Paleo, Whole30, vegan.
A simple and tasty easy breakfast or snack.
Are you too pressed for time to make breakfast every morning? Would you rather prep your breakfast ahead of time the night before, or several nights in advance? I’m like that as well.
This vanilla chia pudding with blueberry sauce can easily be prepared ahead of time, and then portioned out into single servings, so you can have breakfast ready for the entire week!
Vanilla chia pudding can get boring after eating it all the time. The answer is simple, top it with a delicious sweet and tangy blueberry sauce. The healthy fats from the coconut milk will keep you full all morning, and the natural sugar from the blueberries will give you a quick energy pick-me-up first thing in the morning.
It only takes a few minutes to prepare!
To make the vanilla chia pudding, you’ll need a can of full-fat coconut milk. If, when you open the can, there is solid coconut cream at the top, you may need to microwave the coconut milk to make sure it is all liquefied. This way, you won’t be left with a clumpy coconut milk after it chills.
Add in the chia seeds and vanilla extract. Stir or shake to mix. Divide the mixture into 3 servings, and place each in the fridge to chill.
To prepare the blueberry topping, add blueberries and water to a pan over medium heat. Stir until the blueberries begin to dissolve. If you want your blueberry sauce chunky, remove from heat and mix in the remaining sauce ingredients.
If you want the sauce to be smooth, continue to heat, stirring occasionally. Once the sauce is to your liking, remove from heat and mix in the remaining sauce ingredients.
Allow the blueberry mixture to cool, then add on top of the chia pudding. Return to the fridge and allow to sit overnight.
To make enough for a full week, simply double the recipe.
Can I use other berries?
Yes, you certainly can. Any berries would work well here. You likely don’t need to strain the seeds from the berries, since the chia pudding is already somewhat “seedy” in it’s texture. However, you can strain the mixture if you prefer.
Why is there no sweetener?
I did not include any sweetener because I believe the blueberries have enough sweetness to eliminate the need for added sugar. However, I understand that not everyone has the same tastebuds, so if you like additional sweetness, you may be happier with an added tablespoon or two of sweetener. You can add it either into the chia pudding, or the blueberry topping. Either (or both) will work.
If you give this vanilla chia pudding with blueberry sauce a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Vanilla Chia Pudding with Blueberry Sauce
- 1 can full-fat coconut milk (13.66 oz)
- 4.5 tablespoons chia seeds
- 1/4 teaspoon vanilla extract
- 1/2 cup blueberries (3 oz)
- 1 tablespoon water
- 1/4 teaspoon cinnamon
- Add a can of coconut milk to a bowl. If the coconut milk is solidified and not easily mixed, microwave for 30 seconds, or until the solid parts melt. Mix in chia seeds and vanilla extract.
- Portion the mixture into three containers, and place each in the fridge to thicken.
- To a pan over medium heat, add blueberries, 1 tablespoon water and cinnamon. Cook, stirring occasionally, for approximately 7-8 minutes, or until the blueberries begin to break down. Remove from heat until cooled.
- Add cooled blueberry mixture on top of each serving of chia pudding. Return to fridge and allow to sit overnight.