Looking for a fun vegan breakfast or snack option to switch things up? Say hello to my easy blue chia seed pudding recipe! Packed with fiber, healthy fats, and antioxidants, this pretty pudding is nutritious and super simple to whip up.
You Will Love This Recipe
- Super Easy: With just a handful of simple ingredients and zero cooking required, you can meal prep a satisfying breakfast for the next few days!
- Customizable: Tailor this base recipe with your favorite toppings or mix-ins to create your ideal healthy breakfast or snack.
- Packed with Health Benefits: Combining the goodness of chia seeds with the natural blue pigment of blue spirulina powder or butterfly pea powder means each serving of this creamy chia pudding is a powerhouse of nutrition with fiber, healthy fats, and antioxidants.
Ingredients and Substitutions
- Chia seeds: These tiny seeds create a gel that gives chia pudding its creamy texture.
- Plant milk: Oat milk is my top choice for its creamy texture, though soy milk is my favorite for a filling protein boost. Feel free to use your favorite plant-based milk, like almond or coconut milk.
- Butterfly pea flower or blue spirulina powder: Add natural blue pigment through antioxidant anthocyanins (butterfly pea flower) or phycocyanins (blue spirulina).
Blue Spirulina vs. Butterfly Pea Powder
In this recipe, we're adding a pop of natural blue color and a boost of nutrients with blue spirulina powder or butterfly pea powder. Both are rich in antioxidants, which offer nutritional benefits. However, there are slight differences:
Blue spirulina powder is the extracted phycocyanin pigment from the blue-green algae spirulina. It is relatively tasteless, lacking the "fishy" taste that some dislike in traditional spirulina powder. Blue spirulina chia pudding has a vibrant cobalt color and tastes no different from a standard chia pudding. However, the phycocyanins provide anti-inflammatory and antioxidant benefits.
Butterfly pea flower powder is made from dried and milled butterfly pea flowers from the clitoria ternatea plant. Enjoyed as an herbal tea, butterfly pea flowers have a mildly floral and slightly earthy taste, similar to a subtle green tea. Using butterfly pea flower powder in chia pudding results in a more lavender-hued blue chia pudding with a gentle floral flavor. The anthocyanin pigments offer antioxidant and anti-inflammatory benefits similar to blue spirulina's phycocyanins. They also have a fun color-changing ability. Add a few drops of lemon juice to your butterfly pea chia pudding to watch it turn from light blue to vivid violet!
Both blue spirulina and butterfly pea flower powders are sometimes called blue matcha. However, neither is made of tea leaves like green matcha powder. As such, neither contains caffeine. I prefer the floral flavor of butterfly pea flower, though the vivid hue of blue spirulina is definitely fun.
Step 1: Combine. In a 6 or 8-ounce container, combine the chia seeds and blue powder. Stir well using a long-stem fork until the chia seeds are evenly covered with blue pigment.
Step 2: Mix. Add the milk and stir thoroughly, making sure that there are no clumps of seeds.
Step 3: Chill. Refrigerate the mixture overnight or for at least a couple of hours, allowing the chia seeds to absorb the liquid and create a gel-like consistency. Give it a good remix 15 minutes after combining or before serving to prevent lumps.
Step 4: Serve. Optionally add toppings or layer with vegan yogurt into a parfait before serving. Enjoy!
While this blue pudding is delicious on its own, get creative with toppings, layers, or mix-ins to your taste preferences. Here are some ideas to get you started:
- Fresh fruit like blueberries or strawberries.
- Nut butter for added richness.
- Vanilla extract or almond extract for extra floral or nutty flavor.
- Chocolate chips for a dessert-y twist.
- Soy or coconut yogurt layers for creaminess and visual contrast.
- Granola, toasted coconut flakes, or hemp hearts for added crunch.
- Jams or jellies for sweet flavor and more color.
- Maple syrup or vegan honey for added sweetness.
- Make Ahead: Prepare the chia pudding the night before for a quick breakfast or snack.
- Storage: Store the pudding in an airtight container in the fridge for 3-4 days or freeze it for up to 3 months. Thaw frozen pudding in the fridge overnight or for up to 48 hours before enjoying.
- For a smoother texture, blend the pudding before chilling or serving.
- If using a non-liquid sweetener, add it with the chia seeds and blue powder to ensure it fully dissolves.
- Layer blue chia pudding with vegan yogurt and a red fruit or jam for a festive Fourth of July parfait!
- Eco tip: Don't waste your leftovers! You can freeze them in ice cube trays to add to smoothies for extra creaminess! Blend the chia cubes with banana or other neutral-color fruits for a vibrant blue smoothie.
While everyone's definition of "healthy" can vary, as a Dietitian, I like eating chia pudding because it is tasty and a good source of fiber, plant-based protein, and omega-3 fatty acids.
Yes, chia seeds are naturally gluten-free, making this pudding a safe option for those with gluten sensitivities or celiac disease.
Adding butterfly pea flower powder adds a very mild floral, slightly earthy flavor. If you like green tea or matcha, you will love the flavor of butterfly pea flower.
While blue spirulina adds a vibrant blue color, it is virtually tasteless, so in my experience, it does not affect the flavor of chia pudding once so ever.
Easy Blue Chia Seed Pudding
- ⅛ cup (2 Tablespoons) chia seeds
- ½ teaspoon butterfly pea flower powder or blue spirulina powder
- ½ cup original soy milk (or preferred plant-based milk)
- ½ cup coconut milk yogurt
- ⅛ cup fresh blueberries
- ¼ cup granola
- In a 6 or 8-ounce container, combine the chia seeds and blue powder. Stir well using a long-stem fork until the chia seeds are evenly covered with blue pigment.
- Add the milk and stir thoroughly, making sure that there are no clumps of seeds.
- Refrigerate the mixture overnight or for at least 2 hours, allowing the chia seeds to absorb the liquid and create a gel-like consistency. Remix 15 minutes after combining or before serving to prevent/remove lumps.
- Optionally add toppings or layer with vegan yogurt into a parfait before serving.
- Store in and airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- For a heartier breakfast serving, double the recipe and store it in a 12-16 ounce container.