Blueberry Mango Chia Pudding

Today’s recipe makes for a perfect grab-and-go breakfast or a filling snack.


Chia seeds are full of healthy fats, fiber, protein and calcium and pair well with just about anything due to their very neutral flavor. The longer you let chia seeds sit in liquid the more they will thicken, so if you like a thicker pudding then leave them in the refrigerate for a few hours before serving.


Since the pudding will last in the fridge about 3 days, I like to make mine in batches to grab for easy breakfasts.


This recipe, with its sweet mango and fruity blueberries, is great for kids as well.


There are endless flavor variations you can do for chia pudding, so feel free to experiment with it!


Blueberry Mango Chia Pudding


1 cup unsweetened almond milk

(I use the Whole Foods 365 brand, as it does not have carrageenan)

2 tablespoons chia seeds

1 tablespoon ground flax seeds

2 tablespoons shredded coconut

½ cup chopped mango

½ cup blueberries

1/8 teaspoon vanilla extract

Optional for additional sweetness for kids over 1 year old: 1 tablespoon honey (or more to taste)



  1. Pour almond milk into jar
  2. Stir in remaining ingredients and mix well
  3. Allow to sit in refrigerator for 3 hours
  4. Sprinkle additional blueberries on top and serve cold


Pinterest Chia Pudding