If you’re looking for a sweet treat that feels indulgent yet nourishes you from the inside out, this Blueberry Vanilla Chia Pudding is just the thing. It’s one of our family favourites—simple to make, beautifully creamy, and bursting with vibrant flavour. We often enjoy it as a weekday dessert, but it’s wholesome and filling enough to serve for breakfast too. What better way to start the day than with something this delicious?
This recipe features in the ‘Breakfast and Elevenses’ chapter of the Bit of the Good Stuff cookbook, and it’s one we come back to time and again. Since the book’s launch four months ago, I’ve been incredibly touched by the response. Your kind messages, glowing reviews, and word-of-mouth recommendations have truly blown me away!
We’ve even received multiple repeat orders—some readers are already on their third copy! It’s so heartening to see the book being shared with friends, family, and colleagues. One lovely reader took her copy into work, and after it made the rounds in her office, four more orders came in. Stories like this absolutely make my day. Thank you so much for spreading the word and sharing a Bit of the Good Stuff with those around you ❤️
The book’s also been receiving some wonderful press, both nationally and locally. One of the most exciting moments so far was seeing Bit of the Good Stuff featured in the April 2017 issue of Vegetarian Living magazine. Not only was the book named in their roundup of Future Classics – New Releases You Might Just Want to Keep Forever, but one of my personal heroes—ultramarathon runner and animal sanctuary founder Fiona Oakes—chose it as her favourite cookbook. What an incredible honour!
But back to today’s recipe…
This Blueberry Vanilla Chia Pudding is as nourishing as it is pretty. It’s packed with plant-based goodness, including omega-3s from the chia seeds, and antioxidants from the blueberries.
I love to add a spoonful of ‘Goji Nut Sprinkles’ on top for a pop of colour, crunch, and extra nutrients. The combination of chewy berries and toasted nuts adds such a lovely contrast to the soft, creamy pudding.
This recipe is so simple to prepare. It’s perfect for busy weekdays when you want something quick, healthy, and satisfying.
Recipe Card
Blueberry Vanilla Chia Pudding
Ingredients
- 240 ml / 1 cup fortified soya milk or other plant milk
- 3 TBSP chia seeds
- 40 g / ¼ cup raw cashews
- ¾ tsp vanilla extract
- 2 soft sticky dates (e.g. Medjool) pitted
- pinch of salt
- 70 g / ½ cup frozen blueberries
- maple syrup optional
Suggested toppings
- Goji Nut Sprinkles (see recipe below); Granola
Instructions
- First soften the cashews in freshly boiled water for 15 minutes or so. 5 minutes before the end of the soaking time, add the dates. Drain thoroughly.
- Place all the ingredients in a high speed blender, starting with the milk. Give the ingredients a stir so that they are coated in milk. Start blending on low speed to break up the nuts and dates, then blend on high speed for a couple of minutes until completely smooth. Stop now and then to scrape down the sides. Taste test and add a splash of maple syrup, if desired.
- Scoop into two small bowls or ramekins and sprinkle on your desired toppings. The puddings can either be served immediately or chilled in the refrigerator for up to 24 hours. If storing in the refrigerator, cover the bowls to make them airtight. This will ensure the puddings keep their vibrant purple colour.
Goji Nut Sprinkles
Ingredients
- 4 TBSP toasted coconut chips
- 2 TBSP pecans
- 4 TBSP toasted flaked almonds
- 4 TBSP dried goji berries
Instructions
- Place the coconut chips, pecans and 2 TBSP of the almonds in a bowl and crush them between your fingers to break them up.
- Add the remaining 2 TBSP of almonds and the goji berries to a mini food processor and whiz into crumbs (I use the bowl attachment that came with my hand blender).
- Combine all the ingredients and transfer to an airtight jar. Store in the refrigerator where they will keep for weeks.
I hope you enjoy this pudding as much as we do! If you give it a try, I’d love to hear what you think. Feel free to leave a comment below, or tag me in your photos on social media—I always love seeing your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love and gratitude,
My favorite breakfast is a plate of scrambled eggs, country sausage, biscuits, and white gravy. Yum.
Favourite brekky is home made vegan gluten free muffins and a green smoothie. Cheers!!
This breakfast looks delicious – and makes me want to buy your book! But my favourite breakfast is always porridge (made with any nut or oat milk) , with fresh blueberries and a sprinkle of seeds, sets you up for the day.
My favourite weekday breakfast is avocado and lime, and marmite and nutritional yeast on corn cakes with a glass of juice
My favourite weekday breakfast has to be porridge made with soya milk, with frozen raspberries mixed in and a bit of golden syrup!
Porridge with chia seeds and manuka honey
Homemade musli with fresh berries, nuts, seeds, and almond milk
Toasted sourdough bread spread with a generous dollop of houmous and topped with masses of mushrooms fried in coconut oil with celtic salt, black pepper and a few cherry tomatoes.
My favourite brekkie is ginger oat pancakes with chopped apple & soya yoghurt mm-mm delicious!
Love my toasted tomato and cheese sarmi
Chocolate flax muffins.
Boiled eggs and hot coffee.
Congratulations on your continued success with the book! It’s not easy to maintain strong sales and new reviews once the initial buzz surrounding the launch is past. I’m so glad that it’s going well for you!
A bowl consisting of a mixture of oatmeal porridge and chia pudding (with fruit, most often a diced banana or blueberries) is my favorite weekday breakfast these days.
Thank you Josiane for your kind words ❤️ The book sales have remained steady since the launch, which is great! And even more importantly for me, the feedback from those who have bought it, has been fantastic. I honestly couldn’t be happier with how the whole book production, launch and sales have gone. Feeling very fortunate right now xx
Porridge made with almond milk, a big dollop of peanut butter, chopped banana and a drizzle of maple syrup 😋
I like to make a good plant based protein shake and add some chia seeds to make it thicker.
My favourite weekday breakfast is fresh fruit with unsweetened natural yoghurt
My favourite breakfast is tomatoes on toast with worcester sauce.
My favourite breakfast is porridge with chopped banana, almonds and goji berries.
Avocado on wholemeal toast or a bagel and a sprinkling of salt and pepper. Simple but so yummy.
I’ll usually have an apple with a cup of green tea in the morning. I’m loving this pudding! It looks super healthy, and easy to make! 🙂 Thanks for sharing 🙂
my favourite right now is quinoa flakes cooked with almond milk, with a spoon of coconut sugar, some strawberries, blueberries and grapes/banana, with a dash of chia seeds/flaxseed and a drizzle of agave syrup.
Cinnamon toast!
Blueberries and white chia seeds yum yum
At the moment I am loving hash browns with baked beans, followed by a big bowl of fresh fruit.
I love this puddings and can never get over how much they transform from the little seeds. Always on the lookout for new flavours and will have to try this. Congratulations on your cookbook success too – must be the best feeling to see your hardwork being appreciated so much xx
Toast with reduced fat mayonnaise, ham, tomato and a fried egg.
If anyone is like me and doesn’t get full off a bowl of porridge at the start of a 12hr work day, I love having toasted sourdough rye bread with tahini/ hummus and avocado. I like to add scrambled tofu for extra protein to keep you going even longer!
Although for the last couple of days I’ve been having Sharon’s Thai curry for breakfast 😄 Yum!
My favourite breakfast is French toast
I like to make a tofu scramble with berries on the side.
I love oatmeal so much, you can easily mix it up with fresh fruit, cinnamon, and chia seeds of course!
Homemade granola with banana ‘yogurt’ ,mashed banana with fresh orange juice. Yummy.😊
My favorite breakfast is gf oatmeal with a lot of fruits and goji berries and chia seeds on top. 🙂 It is also one of the fastest dishes to make. 🙂 Thank you for the chance to win your book and Superfoods. 🙂
Blueberries and Chia seed pudding are two of my favourite things to eat!! Awesome recipe will definitely be trying this! Thanks lovely 😘
Rice Porridge, I can’t eat oats because they are too much fibre for me so have found a porridge made from just rice flakes which is lovely 🙂 x
Porridge made with almond milk, with crunchy granola sprinkled on top 🙂
My favourite breakfast is porridge
Ooh Sharon, I love chia pudding! I have been thinking that it’s been ages since I made any so just yesterday I bought some frozen strawberries to blend into mine. I’m loving the goji nut sprinkles you made for a nice little crunch!
Mmm. Goji Berries.