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Blueberry pie chia puddings layered with yogurt and blueberries in glasses.

Blueberry Pie Chia Pudding

  • Author: Ally Milligan
  • Prep Time: 5 Minutes
  • Total Time: 5 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Mix
  • Cuisine: American


This blueberry pie chia pudding is a delicious, healthy prep-ahead breakfast. Naturally sweetened, paleo, and dairy-free. Chia pudding that tastes like blueberry pie!


  • 1 1/2 cups unsweetened non-dairy milk (see notes)
  • 2 Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • sea salt
  • 1/2 cup chia seeds
  • 1 cup fresh or frozen blueberries, divided
  • 1 cup yogurt (dairy-free if desired), divided
  • collagen peptides, optional
  • nuts (I like almonds or pecans), chopped, or toppings of choice


  1. Add almond milk, pitted dates, vanilla extract, and a big pinch of sea salt to a blender and blend until smooth and creamy. Pour mixture into a large bowl and add 1/2 cup chia seeds. Mix well and then divide the mixture between three jars or glasses. Cover and put into the fridge to set overnight.
  2. In the morning, to one chia pudding, add 1/3 cup fresh or frozen blueberries. Then top with 1/3 cup yogurt (mixed with collagen peptides for a protein boost, if desired) and sprinkle with more blueberries and nuts or any other toppings. Repeat for the remaining two puddings whenever you’re ready to eat them.


For an extra creamy version, use half dairy-free milk of choice and half canned coconut milk (so 3/4 cup non-dairy milk + 3/4 cups canned coconut milk).