Blended Blueberry Chia Pudding (High Protein)

This creamy blueberry chia pudding comes together with just 6 simple ingredients and 15 minutes of hands-on time for the ultimate weekday breakfast. Blending frozen blueberries and Greek yogurt give it a light mousse-like texture and a 17g protein boost to keep blood sugars steady, no protein powder needed.  Add in the soluble fiber from chia seeds and we’ve got the perfect meal prep breakfast, ready to enjoy all week long! 

We are on a major chia pudding kick in our house these days, and I’ve gotta say this one is giving my viral chocolate chia pudding a run for its money from our chief recipe tester (my soon to be 4 year old). And I am not mad about it. They can be whipped up in minutes for a high fiber breakfast that happens to be packed with antioxidants too! 

While the dietitian in me loves chia pudding for its gut health benefits, standard chia puddings are lacking that protein balance that makes for a more filling breakfast. I’ve become kind of obsessed with adding Greek yogurt for a no-protein powder boost and riffing off my go-to of high protein chia pudding base to make endless variations of these no-cook breakfasts. 

Next thing you know we’ve nailed my PFF combo (protein, fiber and nourishing fats) all in one jar so we can start the day with balanced blood sugars and more energy, without feeling snacky by 9am. 

Read These Ingredient Highlights Before You Get Started

Plain Greek Yogurt: I personally prefer 5% plain Greek yogurt for this recipe. I find it to be less tangy than the lower fat versions with a smoother flavour, but any milk fat % will work! I also like to go with plain rather than flavoured so I can tailor the sweetness level to my liking. 

Frozen Blueberries for the win: I love using frozen fruit when I can because for a few reasons. It’s easy to keep a bag in the freezer to pull out when needed, and if you’re worried about the nutritional value, they’re actually just nutritious, it not more. Frozen blueberries are picked at peak ripeness and flash-frozen which preserves the vitamins and antioxidants that can sometimes be lost during transport. Also, because they’re blended in this recipe, you don’t miss the texture of the fresh fruit!

Don’t Skip the Pure Vanilla Extract: I first made these without the vanilla thinking it wasn’t necessary with the strong blueberry flavour, but it doesn’t just add vanilla flavour here. It also adds a natural sweetness without added sugar keeping the overall sugar lower in this recipe

My Dietitian Test Kitchen Secrets to Make This the Best Blueberry Chia Pudding

Blend the blueberries into the yogurt base, don’t just stir them in. This was my version-one mistake and honestly the whole reason this recipe exists. My first attempt had me folding whole frozen blueberries into the yogurt mixture. The result was fine — but the blueberries stayed a bit firm, the flavour was uneven, and the colour was a dull, streaky purple-grey. The moment I blended everything together first, it was a completely different recipe. Deep, vivid colour, blueberry flavour in every single bite, and that silky, smoothie-bowl richness that makes this feel indulgent. 

Make sure to stir immediately. Chia seeds are eager little things and start absorbing liquid and clumping together almost instantly. The window between “smooth and evenly distributed” and “gummy clump at the bottom of the jar” is about 60 seconds (trust me I made this mistake so you don’t have to). 

Stir well right after you add the chia seeds. Because we have an airier mixture from the blending, if you’re making the large-batch version in one container, give it a really thorough stir, then check it again after about 20 minutes to make sure the seeds haven’t all popped up to the top. 

On the maple syrup: I tested one tablespoon (too tart), three tablespoons (tips into dessert territory), and landed on two for the perfect balance. 

Let’s Whip Up This Chia Pudding Together!