Have you got some frozen blueberries lurking in the depths of your freezer? You do? Then you need to make this fun and healthy blueberry coconut chia pudding for your next breakfast or mid-afternoon snack!
This vegan blueberry chia pudding is perfect for warm and sunny days when porridge feels a little too heavy. With minimal ingredients from your freezer and pantry, it's fruity, fun and full of goodness, and a gluten free and low histamine breakfast (or snack!).
If you love chia pudding as much as my family does, then you may also like to see my peach chia pudding and cardamom chia pudding with blueberry compote. Both tasty and fruity breakfast ideas!
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Why you'll love this recipe
- Bursting with healthy ingredients. There's plant-based protein with the chia seeds and lots of vitamins in the fruit.
- Make ahead. A great idea for a meal prep breakfast (my low histamine readers may want to read the note in the recipe card).
- Enjoy year-round. You can use both fresh and frozen blueberries, so even if they aren't in season you only have to raid the freezer for your fruit!
- Add extra toppings. Fancy adding more fruit or some nuts or seeds? Play with the toppings!
Ingredients
A great aspect of this blueberry coconut chia pudding is that it can be completely plant-based if you use non-dairy milk, and doesn't require too many ingredients.
You will need:
- Chia seeds: the main ingredient and a great source of plant-based protein and Omega 3 fatty acids (Healthline). The Terrasoul organic chia seeds are good.
- Blueberries: you can use fresh or frozen blueberries.
- Non-dairy milk: choose the type that suits you best. If you want extra coconut flavour then use coconut milk!
- Agave nectar: for just a touch of sweetness to start the day! Agave nectar is also vegan, and can be used in place of honey in many recipes.
- Desiccated coconut: for the blueberry coconut flavour of this recipe.
For toppings you can also add suitable nuts or seeds (I always like pumpkin seeds), and an extra sprinkle of desiccated coconut gives the flavour for this particular chia pudding.
Make sure to check the recipe card below for the full ingredients and instructions!
Step by step instructions
Chia pudding is so simple to make, and just needs a bit of fridge time to set.
Step 1
Heat the blueberries in a pan so they break down and release their juices. Set aside to cool for around five minutes.
Step 2
Add your chia seeds, milk and agave nectar to a container and mix very thoroughly so there aren't any clumps of chia seeds. Pour in the blueberries, including the juices, and stir again. Set aside in the fridge for at least an hour.
Spoon into your serving bowl or jar and top with extra fruit, nuts or seeds of choice.
The health benefits of chia seeds
One of the best things about chia is that it is a good source of plant-based protein. I was looking up the stats and discovered that chia seeds have 16.5g of protein per 100g. They are also a good source of fibre and omega 3, so make a healthy and delicious breakfast or snack!
Non-dairy milk
While you can use regular milk for this recipe, I always go with a non-dairy milk as I much prefer the taste. There are so many to choose from now, and I always have a few on the go in my fridge.
On a low histamine diet, non-dairy milks often seem person-dependant in terms of tolerability. When I talk to friends they seem to do better with different ones. If we look at the SIGHI list for histamine (which is the basis of all my low histamine recipes here), coconut milk seems the best option but I would say to try a very small amount and see how you get on (speaking with a dietician first is the best way to go).
The ratings are:
Oatly (so oat milk) - one of my favourites, oat milk scores 1 on the SIGHI list. It does state that oat milk is often histamine containing as fermented enzymatically.
Coconut milk - one of my favourites, I use the type that comes in a carton (not a can of coconut milk) as a dairy milk substitute. Scores 0 on the SIGHI list.
Almond milk - the SIGHI list doesn't refer to almond milk specifically, but almonds score 1.
More chia pudding ideas to enjoy:
Whether you like fruity or hints of spice, there are lots of recipes to choose from on my chia puddings page. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Blueberry coconut chia pudding
Ingredients
- 2 tablespoon chia seeds
- ½ cup blueberries fresh or frozen
- ½ cup non-dairy milk
- ½ teaspoon agave nectar
- 1 teaspoon desiccated coconut (+ more for the topping)
- 1 teaspoon pumpkin seeds
Instructions
- In a saucepan, very gently warm your blueberries until they have become soft and released some of their juices - about 4-5 minutes. Set aside for a few minutes to cool.
- Add your chia seeds, desiccated coconut, milk and agave nectar to a container and mix very thoroughly so there aren't any clumps of chia seeds. Pour in the blueberries, including the juices, and stir again. Leave in the fridge for at least an hour (or more), stirring at least once to break up any clumps of chia seeds that form.
- Sprinkle over some extra blueberries, desiccated coconut and pumpkin seeds if using. Serve immediately and enjoy!
Notes
- Stir the chia pudding at least once while in the fridge if possible to help break up clumps of chia seeds.
- If you follow a low histamine diet, then used a sealed container for the chia pudding.
- Depending upon your sensitivities, if you follow a low histamine diet then adjust the time for the chia pudding to set. Histamine formation will occur, but it is person-to-person as to how long you are able to keep food in the fridge and still tolerate it. If you have any doubts, then perhaps skip this recipe and try another breakfast option.
- non-dairy milk has variable scores on the SIGHI list (see above for more details!).
Sarah says
This is amazing and I have been making for a while now. I am currently on a low histamine diet for histamine intolerance. I have been leaving it over night in the fridge to set, is this a bad idea, does histamine form during that time even though it is not a cooked food. I usually just put the berries in frozen 🙂 Thank you for your advice
throughthefibrofog says
Hi Sarah, so glad you like the recipe! Histamine formation does form on foods, so it will on the pudding overnight. It depends on each person how much it affects them it seems. If you google 'SIGHI food preparation' they have a helpful post on cooking advice that should be useful 🙂
Katie Clark says
Making this tonight so I can have it in the morning:)
throughthefibrofog says
It's so good as an easy breakfast isn't it!
Stephanie says
Looks amazing! Could I do this as an overnight breakfast option?
throughthefibrofog says
Hi Stephanie! Yes, would definitely be lovely as an overnight pudding! I would give it a good stir to make sure it’s all mixed together nicely. Enjoy!
Stephanie says
Awesome! Thank you!