This Blueberry Pie Chia Pudding is sooo good– like fresh crunchy cereal in milk kind of good and fresh Maine Blueberry Pie crumble kind of amazing!
It is so satisfying on a hot day because it’s cold, refreshing, filling and there are a countless ways you change it up so that it’s never gets boring.
I also appreciate that its egg free and dairyfree– and I give this to Olivia (who has eczema and is moderately allergic to many food items).
I had started making chia pudding with four 8 oz mason jars when I made my mango chia pudding last week, but this time, I made six 8oz mason jars of blueberry pie chia pudding.
I love how you make it once and it can last for 2-3 quick snacks/ breakfasts/ or desserts.
I must say this is the best dessert I ever came up with, inspired by my new obsession (sort of) with chia pudding. It’s pretty much a guilt free dessert and super easy to make. Plus, they store pretty well in the fridge (the longest I waited to eat it was 3 days).
I’m not going to go into details on why chia seeds are “good for you”, but I will share that I read somewhere, how it’s not good to eat too much of it (meaning no more than two 2.5 tsp of it per day) and how it’s not supposed to be eaten raw, without soaking it first.
I was inspired to create this recipe because I saw all the blueberries on top of the Stonewall Maine Blueberry Jam that looked and tasted delicious– I’ve taste many great jams before, but the blueberries on top were so good because it wasn’t too sweet and it was a flawless balanced sweet and tart! I use this jam for toast in the morning either with butter or cream cheese. I also had leftover graham crackers from when we went to our Catskills Trip earlier this summer (I will be posting the updates on that trip hopefully within the next 2 weeks). The Maine Blueberry Jam’s texture was perfect for the pudding– it reminds me of a combination of jello and also, the jellies (or herbal jellies) you get when ordering bubble tea- easy to mix in and get it to the consistency you like.
Try to make this recipe just once– if you can that is! I already know this will become a regular rotation in our snack repoitiore.
This Blueberry Pie Chia Pudding is truly that good! Try this. You won’t be sorry!
Here goes the Picture Walk
Here’s my Blueberry Chia Pudding (I copy and pasted most of the steps from my Dried Mango Chia Pudding Recipe):
Ingredients- to make four 8oz mason jar cups
1-1.5tbsp chia seeds per cup
Stonewall Maine Blueberry Jam (i topped with about 1 tbsp– add more if you like it sweeter)
Graham Crackers (to crumble, break into smaller pieces or broken in half thrown on top UPON serving)
1 can coconut milk divided equally amongst the 4 jars (it filled up about 1/2 of the mason jar)
Rice milk or water to dilute the coconut milk
**Note: Feel free to distribute the can of coconut milk between 6 or even 8 8oz jars and fill the rest with ricemilk for a lighter chia pudding.
2- Pour in about half (or 1/4 works too) jar worth of coconut milk.
4- Fill the rest of the mason jar with either rice milk or water.
**Note: Feel free to also fill the mason jar with either all milk, almond milk or rice milk. If using oat milk, I think it’s thick like the coconut milk in the can, so I would add water to it too.
5- Add in 1 tsp maple syrup or sweetener of choice.
6- Give everything a good stir and put it in the fridge overnight or it can get clumpy (though I must say a few clumps of chia reminds me of the black chewy tapioca pearls- not always a bad thing).
7- Take it out of the fridge and give it a quick stir– eat it right out of the mason jar and it’s now ready for the Blueberry crumble topping. For kids, you can use Teddy Grahams as a topping.
Do you have any favorite chia pudding recipes or toppings you’d like to share? Always open to more ideas! I think I’ll attempt carrot cake and Oreo next!
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