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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.

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Blueberry Vanilla Chia Pudding

Dessert for breakfast anyone? This creamy pudding is packed with nutrient-rich ingredients that provide slow release energy and keep you feeling full for hours. What a great way to start the day! You can easily make it the night before and store it in the refrigerator for a fast ‘grab and go’ breakfast. We also love to serve this pudding as a quick weekday dessert.

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Hands on time 5 minutes mins

Total Time 20 minutes mins

Course Breakfast, Dessert, Healthy Snacking

Servings 2

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.

Keyword Chia Pudding, Dairy-Free, Easy Vegan Desserts, Healthy Snacking, Vegan Breakfast

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Goji Nut Sprinkles

These sprinkles come in handy when you need a quick topping to ‘dress up’ a breakfast or dessert. They’re especially suited for children as the pieces are broken up nice and small.

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Hands on time 5 minutes mins

Total Time 5 minutes mins

Servings 10

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.

Tried this recipe?Let us know how it was!

 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,

Sharon xx