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Pour the 125g of blueberries into a bowl or container with a capacity of at least 720ml.

Mash the blueberries thoroughly with a fork until mostly broken down.

Add the 30g of chia seeds to the mashed blueberries.

Add the 160g of high-protein vanilla or Greek yogurt to the mixture.

Add the 10g of honey or maple syrup. If using, add the juice and zest from 1/2 lemon at this stage.

Pour in the 90ml of your chosen milk (such as unsweetened almond milk).

Mix all the ingredients together thoroughly with a spoon until well combined and the chia seeds are evenly distributed.

Cover the container with a lid or plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to set.

Once chilled and set, the high-fiber chia seed pudding is ready to be served.


Pour the 125g of blueberries into a bowl or container with a capacity of at least 720ml.

Mash the blueberries thoroughly with a fork until mostly broken down.

Add the 30g of chia seeds to the mashed blueberries.

Add the 160g of high-protein vanilla or Greek yogurt to the mixture.

Add the 10g of honey or maple syrup. If using, add the juice and zest from 1/2 lemon at this stage.

Pour in the 90ml of your chosen milk (such as unsweetened almond milk).

Mix all the ingredients together thoroughly with a spoon until well combined and the chia seeds are evenly distributed.

Cover the container with a lid or plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to set.

Once chilled and set, the high-fiber chia seed pudding is ready to be served.
