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12 June, 2017 by Ruthy Kirwan

Blueberry, Maple, and Almond Milk Overnight Chia Pudding

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is dairy-free and the perfect quick, grab-and-go breakfast for busy mornings!

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Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

This overnight chia pudding is made with blueberries, maple, and almond milk for a dairy-free grab-and-go breakfast on busy mornings!

I’ve always had a sort of love-and-hate relationship with breakfast.

Enter this overnight chia pudding!

It’s perfect for both hot weather and cold, cool and comforting to eat, and requires very little thought on my behalf; I can grab it out of the fridge and eat even before the caffeine of my morning coffee kicks in.

It’s a play on the idea of blueberry pancakes, but with a twist!

Instead of regular cow’s milk, I used unsweetened almond milk, which gives a slightly nutty flavor that feels a lot more ‘pancake-ish’ than plain cow’s milk.

Chia seeds are a superfood, loaded with anti-oxidants and good omega-3 fats. When they’re soaked, they form a gelatinous ‘shell’ around the core of the seed. This makes whatever liquid they’re suspended in thick and pudding-like, but studded with crunch from the seeds. I love the texture!

You make this overnight chia pudding at night, and leave it to thicken before you eat it the following day.

First, cook the blueberries down into a jam-like consistency on the stovetop. This might sound like it takes a while but it’s really only about 10 minutes or so.

I’ll put the blueberries on to cook while I’m cleaning up from dinner or packing lunches for the next day.

It takes only a few minutes to whip up the rest of the overnight chia pudding, after which it gets wrapped in plastic wrap and sits overnight in the fridge to chill and thicken.

Garnish with fresh blueberries in the morning, and dig in!


Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

Overnight Blueberry and Maple Chia Pudding

Ruthy Kirwan
This overnight chia pudding is perfect for the summer since it’s cool and easy to eat. This recipe calls for almond milk instead of cow’s milk, which gives a slightly nutty flavor that feels a lot more 'pancake-ish' than plain cow's milk.
It’s layered with a fresh blueberry jam, which might sound initially like it takes a long time but in reality, it’s only a quick 10 minutes. I like to put the blueberries on at night while I’m cleaning the kitchen or packing lunches for the next day, and then quickly whip up the puddings right before I leave the kitchen for the night.
5 from 1 vote
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Prep Time 15 minutes mins
Servings 2

Ingredients
  

  • 6 ounces fresh blueberries (about 1 cup, plus more for garnish)
  • 3 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup water
  • 1 cup almond milk (play up with sweetened or flavored here if you wish!)
  • ⅓ cup chia seeds
  • ⅛ teaspoon salt

Instructions
 

Prep Ahead:

  • In a small saucepan over medium heat, stir together the blueberries, maple syrup, water, and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and transfer to a resealable container
  • Blueberry mix will store for up to one week in the fridge.

Prepare From Prepped:

  • Divide the blueberry mix into evenly between into 2 drinking glasses (or other; see note)
  • Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
  • Stir a small pinch of salt into each glass.
  • Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
  • When ready to serve, garnish each glass with a few fresh blueberries.

Make From Fresh:

  • In a small saucepan over medium heat, stir together the blueberries, maple syrup, water, and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into 2 drinking glasses (or other; see note)
  • Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
  • Stir a small pinch of salt into each glass.
  • Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
  • When ready to serve, garnish each glass with a few fresh blueberries.
Tried this recipe?Let us know how it was!
0/5 (0 Reviews)
Category: Breakfast, Cold, Under 30 Minutes, Vegetarian or VeganTag: almond milk, blueberry, Breakfast, chia, dairy free, grab and go, lactose-free, maple, overnight, pudding, quick, SummerCooking Type: Cold, StovetopMain Ingredient: Vegetarian or VeganMeal Type: Breakfast

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

Previous Post:Taco Stuffed Poblano Peppers
Next Post:23 Quick and Easy Vegan and Vegetarian Dinners

Reader Interactions

Comments

  1. Ruthy Kirwan

    15 November, 2021 at 8:59 am

    yes, you definitely can!

  2. Angel Norgaard

    14 November, 2021 at 4:25 pm

    Can I use frozen blueberries?

  3. Lisa

    12 December, 2019 at 1:44 pm

    Wonderful! Next time I’ll add more chia seed for a thicker pudding.

  4. BestCherie

    5 August, 2019 at 5:21 am

    5 stars
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  5. Ruthy Kirwan

    23 April, 2018 at 8:31 pm

    Hey Katie! The water is actually added to the blueberries, maple syrup, and vanilla- it helps break it all down into a syrup consistency a little easier and prevents scorching. I don’t know how I didn’t include it in the method, as I make this recipe regularly, so that was a dolt move! I amended the recipe- thanks for pointing it out. How did your puddings turn out?

  6. Katie@MySweetHomeLife

    19 April, 2018 at 4:57 am

    Hi there, I made this just before however I wasn’t sure when to add the water you mention in ingredients but not in the method. I am guessing it was with the almond milk but would appreciate clarification. Thanks!

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