Blueberry Muffin Chia Pudding with Almond Milk

chia pudding with almond milk

Try this Chia Pudding with Almond Milk that tastes like a Wild Blueberry Muffin. Made with simple ingredients. Dairy free and gluten free.




  1. In a large mixing bowl, combine the almond milk, chia seeds, maple syrup and vanilla. Whisk together for about 2 minutes. Let rest for 2 minutes and then repeat as needed until the mixture begins to thicken. Set aside.
  2. While waiting for the chia seeds and almond milk to fully combine, prepare the wild blueberry compote.
  3. In a large stock pot, add the 2-3 cups of frozen wild blueberries and the lemon juice over medium heat. Stir occasionally to prevent the wild blueberries from sticking to the base.
  4. Continue to stir the blueberries until they break down into a jam-like substance and the liquid evaporates, about 6-8 minutes.
  5. When the blueberry compote has cooled for a few minutes, then add to the chia almond milk mixing bowl and mix until well combined.
  6. Cover the mixing bowl and place in the fridge until it firms, about 1 hour.

*If you want to add an extra layer of wild blueberry compote on top of your single serve containers, reserve 1/4 cup.

Keywords: Chia Pudding with Almond Milk