L1040922 721x541 - Blueberry Coconut Chia Pudding
Dessert, Snack, Vegan

Blueberry Coconut Chia Pudding

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How do I stretch this bounty of blueberries?  That was the question before me.  I could make jam, I could make syrup, I could make pie, muffins, pancakes, or any other number of baked goods or confections.  And since I’m riding my bike over 100 miles a week I have had really strong cravings for sweet things lately.  So all of that sounded right up my alley.   I also thought about putting them in overnight oats and then remembered a recipe for chia pudding.  I have chia seeds that I think I must have inherited from my old housemates but I hadn’t used them yet.  This would be the perfect opportunity to stretch my blueberries, try a new recipe idea and also not have to make a trip to the store for eggs, cream, sugar or anything else.  Perfect!


L1040874 - Blueberry Coconut Chia Pudding

I got at least 3 cups of blueberries in my haul this week. I felt like I had won the lottery.

L1040879 - Blueberry Coconut Chia Pudding

I used to smear these on terracotta animals and watch them grow. Now I’m using it to make pudding. What next?

This came out way better than I expected.  It has the texture of a mousse and was rich, delicious and very decedant tasting.  You should know that even though there’s no processed sugar or dairy in this recipe it is definitely a treat.  Make sure to enjoy!

Delightful Recipe

Serves 6
Adapted from Running to the Kitchen


  • 1 1/2 cups blueberries + 1/2 cup for garnish
  • 1 can or 1 3/4 cups of coconut milk
  • 4 dates
  • 1 teaspoon of vanilla extract
  • 1/4 cup of chia seeds
  • 1 cup of rolled oats
  • 2 Tablespoons of coconut oil
  • 2 Tablespoons of agave syrup
  • 1 Tablespoon brown sugar
  • Pinch of salt
  • Blend the blueberries, coconut milk, dates and vanilla extract in a blender.  I use a Vitamix which is a high powered blender that turns everything into liquid.  I don’t recommend using a food processor, you do want it to get nice and liquefied.
  • Pour into a bowl and then stir in the chia seeds.  Let it sit in the refrigerator for a few hours to firm up.  The consistency might vary between a smooth jiggly pudding to a mousse.  You can add more water if you want it to be smoother.
  • Mix the oats, coconut oil, syrup and brown sugar in a bowl and then put in a 350 degree oven for 20 minutes stirring once during baking.  Remove from oven and let cool.  Don’t worry if it’s still soft, once it gets to room temperature it will get nice and crispy.
  • Spoon chia pudding into bowls and top with fresh blueberries and granola.
  • Enjoy!

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