Breakfast/ Desserts

Dairy-Free Breakfast Chia Pudding with Blueberries

chia pudding with blueberries in a blue-green bowl with silver spoons on a blue cloth

I’m always sad when blueberry season is over. Blueberries are my favorite fruit. My family used to pick blueberries every summer during our annual vacation in Michigan. I’d bring buckets of blueberries home and freeze them so I could have Michigan blueberries all year.

Alas, those vacations are in the past, and so is the blueberry picking. The last of this season’s blueberry crop is still on supermarket shelves in late September, but the blueberries are expensive, so treasured.

This chia pudding can be made with any fruit, but I made it this week with the remaining blueberries I had in my fridge. It’s simple to make as long as you have cashews, dates, maple syrup and dairy-free milk on hand. Blend everything except the chia seeds and berries in the blender, pour the mixture on top of the chia seeds. Wait 10 minutes, stir in the berries, chill, and eat! It’s hard wait for this delicious pudding to chill, but I prefer it cold.

Chia seed, which gets sort of gooey and slimy when it’s mixed with water, is not to everyone’s taste. One of my children loathes the texture, while the rest of us adore it. I can’t get enough of chia pudding, which is my favorite way to eat this wonderful, nutritious seed.

This breakfast pudding is great when you’re in a hurry. I eat it at any time of day, but it lends itself to breakfast because it’s so easy to prepare. If you have overnight guests, you can make it in the morning and serve it with fresh berries and whipped coconut cream for an elegant breakfast.

Springhouse Turtle Eats

Dairy-Free Breakfast Chia Pudding with Blueberries

By Springhouse Turtle Serves: 2-4
Prep Time: 30 minutes Total Time: 30 minutes

Dairy-free breakfast chia pudding with blueberries can be made a day ahead and kept in the fridge. It's a quick, delicious breakfast you can eat anytime.


  • 1/2 cup organic chia seeds
  • 1.5 cups dairy free milk (I use almond)
  • 1/4 cup cashews
  • 2 whole dried dates
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1 cup blueberries



Put the chia seeds in a medium bowl, and set aside.


Blend remaining ingredients in a high-speed blender or food processor.


Pour mixture over the chia seeds.


Stir until combined.


Set aside for 10 minutes.


Stir in the blueberries, cover and chill for 15 minutes.


Serve topped with extra berries.


Chia pudding will keep in the fridge, covered, for up to 3 days.

Put 1/2 cup of organic chia seeds into a medium bowl.

chia seed in a 1/2 cup stainless steel measure on a wood counter

Mix cashews, dates, dairy-free milk, maple syrup, vanilla, cinnamon and salt in a blender until smooth.

raw cashews in 1/4 cup stainless steel measure on a wood counter

Pour the dairy-free milk mixture over the chia seeds, and stir well.

dairy-free milk mixture stirred into chia seeds in a glass bowl on a wood counter

Allow the pudding to sit for at least 10 minutes while the chia seeds absorb the liquid.

chia seeds mixed with dairy-free milk mixture in a glass bowl on a wood table

Stir a cup of blueberries into the pudding, and chill for 15 minutes.

blueberries stirred into a glass bowl of chia seed pudding on a wood counter

Chia pudding makes a quick, nutritious, delicious breakfast or dessert.

blue-green bowls of chia pudding with blueberries on a blue green cloth with two silver spoons on a wood table

Springhouse Turtle Eats


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