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This super easy and healthy blueberry almond butter chia pudding is the perfect breakfast or snack! With dreamy vanilla and almond butter blended right into the base, this pudding can’t be beat. Vegan, dairy free & gluten free.



Total time

15 minutes






  • ¼ cup creamy almond butter (drippy)
  • 1¼ cups fresh blueberries
  • 2 cups unsweetened plain almond milk
  • ¼ cup creamy almond butter (drippy)
  • 1½ tablespoons pure maple syrup (or to taste)
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup chia seeds


  1. Add the almond milk, almond butter, maple syrup, cinnamon and vanilla to a blender. Process until smooth and well combined (about 30 seconds).
  2. Pour the mixture into a medium bowl, then whisk in the chia seeds. Let the mixture rest for about 8 to 10 minutes, then whisk again until all the clumps have smoothed out (this might take a bit!).
  3. Cover and refrigerate overnight.
  4. In the morning, give the chia pudding a good stir. Taste and adjust the maple syrup as needed.
  5. Divide between four small containers or bowls, then serve each topped with about 1 tablespoon almond butter and about a heaping ¼ cup to ⅓ cup fresh blueberries.
  6. View the recipe instructions at




Contains allergens
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