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Blueberry Chia Pudding: A Healthy + Quick Snack

5.0 from 1 vote

Whenever I want a quick way to pack nutrition into a simple snack, I always go for chia pudding. And while fancy can be fun, I made this one super simple and quick to whip up with ingredients that nourish your body best.

My favorite way to make chia pudding is to portion it out into 4 glass cups or jars so that I have individual servings to grab on-the-fly later on. It also makes it easy for my kids to get themselves a healthy snack (bonus points for placing these cups in the refrigerator at eye-level for them!).

Read on for all the health benefits of chia pudding…

Health Benefits of Chia Pudding: A Healthy + Quick Snack

One of the reasons why I love chia pudding as a snack so much is because of its health benefits, which can be easy to forget because it tastes so good!

Chia seeds are an excellent source of healthy omega fatty acids, and they contain 700% more calcium than salmon! They also pack a ton of antioxidants and fiber, and are an easily digestible vegan protein.

They also contain a good amount of vitamins B1, B2, and B3, along with zinc and potassium.

The flaxseed contains fiber, protein, thiamine, copper, magnesium, and selenium. And they’re rich in omega 3s. 

Foods that are naturally dark in blues and deep colors, like blueberries, are very good for yin kidney energy; great all year round, but especially in the winter time when it’s good to pay extra attention to our kidneys, according to Chinese medicine. They are full of antioxidants and add the perfect natural sweetness to this snack.

I layer the chia mixture up with Cocojune yogurt – my personal favorite! But any unsweetened yogurt will do.

When all of these yummy ingredients come together in a jar topped with an extra drizzle of raw, unfiltered honey, you have yourself a healthy, yin-boosting, delicious snack. Enjoy! If you like this one, you can also try my fall version: Pumpkin Chia Pudding

Blueberry Chia Pudding: A Healthy + Quick Snack

Recipe by Alessandra Macaluso
5.0 from 1 vote
Course: Dairy-Free, Desserts, Gluten-Free, Recipes, Season, Snacks, Vegetarian, WinterCuisine: Snack


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  • 1 1/2 cups unsweetened dairy-free milk (I used cashew milk that I made in the Almond Cow; coconut or almond milk works well also)

  • 1/2 cup chia seeds

  • 1/4 cup raw honey

  • 2 tsp. vanilla extract

  • pinch Himalayan sea salt

  • For the Parfait + Toppings:
  • 1 cup non-dairy yogurt (I love Cocojune brand)

  • 1/4 cup fresh blueberries

  • 1/4 cup walnuts (pistachios or slivered almonds work as well)

  • 1 tbsp. ground flax seed

  • drizzle raw honey


  • In a large container, mix the milk, chia seeds, honey, vanilla extract, and salt. Stir, or cover and shake, until ingredients are combined well. Place in the refrigerator for at least one hour, or overnight.
  • To assemble the parfaits, use single-serving glass containers of your choice. First, add a layer of yogurt to the bottoms of the containers. Next, add a layer of the chia pudding. Then top with walnuts and blueberries. Depending on the size of your container you can add another layer of yogurt, chia, and toppings. Sprinkle with flaxseed, drizzle with a bit more honey, and enjoy your serving while placing a lid on the others and saving for another quick and healthy snack!

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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This looks incredibly easy and quick – which is what I look for when making a snack. I will be putting these ingredients on my shopping list this week!

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