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Enjoy the superfood benefits of chia seeds and blue spirulina with this magical overnight Blue Chia Seed Pudding!
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This healthy Chia Pudding is made with a rich blend of homemade almond milk, coconut cream and Blue Spirulina Powder. Lightly sweetened with a splash of pure maple syrup and a touch of pure vanilla, it makes a nutrient-dense snack or breakfast that tastes like dessert. Plus, it's the perfect base for fruit toppings like bananas, berries and cacao nibs. You can even top it with cashew cream or yogurt for an extra scrumptious touch.
What is Blue Spirulina?
Blue spirulina (also known as blue-green algae) is a freshwater algae that has a milder taste than its relative, green spirulina. Their nutritional profiles are very similar. However, due to the extra plant pigments, blue spirulina is an even richer source of antioxidants.
Health Benefits
Protein-rich. Protein-rich. Both chia seeds and blue spirulina contain a robust amino acid profile, making them great sources of plant protein.
Excellent source of Omega-3 fatty acids. Chia seeds are a rich source of Omega-3 fatty acids, making this Pudding an excellent food choice for brain health.
Excellent source of fibre. Chia seeds are a great source of fibre for two reasons. First, they release mucilage that protects the intestines while the seeds help to scrape out any stuck residue. A true colon cleanser!
Antioxidant-rich. Blue-green algae is rich in plant pigments, chlorophyll and beta-carotene, making it an excellent source of antioxidants.
Great source of minerals. Between the chia seeds and blue-green algae, this Pudding is rich in minerals, including calcium, iron, potassium, magnesium and phosphorus, to name a few.
Seasonal Benefits
Spring is a great time to enjoy this Blue Chia Pudding. Thanks to the antioxidants, fibre and minerals, it provides a cleansing and alkalizing effect in the body.
Summer is also a wonderful time to enjoy this Chia Pudding. Since it's refrigerated overnight, it makes a cooling treat or a light yet protein-rich breakfast.
How to Make Blue Chia Seed Pudding at Home
Making homemade Blue Chia Seed Pudding is incredibly simple. It only takes a few minutes of hands-on time and a handful of whole-food ingredients. It's an easy make-ahead snack or breakfast for rushed weekdays, road trips, or cottaging! (Just make sure to keep it somewhere cool).
What You Will Need
Equipment
- A medium mixing bowl is the easiest way to mix the ingredients, especially if you are separating the pudding into individual servings.
- A mixing spoon or spatula is required to mix the chia seeds evenly. A spatula is great for scraping any seeds that stick to the bowl.
- Measuring cups and spoons are needed to measure the ingredients accurately.
- Sealable glass jars or containers are needed to store the chia pudding in the refrigerator while it thickens.
Ingredients
- Homemade Almond Milk adds a light creaminess that doesn't overthicken when combined with the chia seed mucilage.
- Coconut cream provides natural sweetness, a delicious coconut flavour and healthy fats that offer a deliciously creamy touch.
- Chia seeds are the most crucial ingredient since the mucilage they release is what naturally thickens this overnight pudding.
- Blue spirulina powder provides a beautiful natural blue hue and is a powerhouse of nutrients (with no fishy flavour).
- Pure vanilla extract adds an uplifting flavour and a natural sweetness that brings the subtle flavours of this simple chia pudding together.
- 100% pure maple syrup adds natural sweetness with rich caramel-like notes, giving this Pudding just enough flavour to eat on its own or topped with extra garnishings.
Step 1. Mix Spirulina and Coconut Cream
Combine the blue spirulina powder and coconut cream in a medium mixing bowl. Mix until there are little to no clumps and the coconut cream turns blue.
Step 2. Mix in Remaining Ingredients
Next, mix in the Homemade Almond Milk (or Tigernut Milk for a nut-free version), 100% pure maple syrup and pure vanilla extract. Then, stir in the chia seeds. Keep mixing until the chia seeds are evenly distributed.
At this stage, your Pudding will be quite runny, and the chia seeds may fall toward the bottom. Continue to stir lightly as you pour the mixture into a sealable container. If you are separating the pudding into individual portions before thickening, make sure the chia seeds are evenly distributed amongst each container.
Step 3. Refrigerate for 6 - 8 Hours
Cover tightly and place your pudding in the fridge to rest undisturbed for six to eight hours. This allows the chia seeds to release their mucilage, naturally thickening the pudding. If you're in a rush, it may be thick enough to serve by four hours. However, I've always had the best results when allowing it to rest for at least six.
Step 3. Garnish (Optional)
Once your Chia Pudding has thickened overnight, it's ready to serve! You can enjoy it as is or garnish it with berries, bananas, dried fruits, cacao nibs, cashew cream or yogurt.
My Top Tips
- Set Chia Pudding in one bowl to avoid an uneven consistency. When thickening in individual jars, I find some portions turn out thicker than others. Thickening in one bowl or jar gives the pudding a more even consistency. Once it's thickened, it can be portioned out into individual servings.
- Mix the blue spirulina powder with the coconut cream first. I find the best way to get a consistent blue colour without any clumps is to combine the coconut cream with the spirulina powder first. Once the spirulina has turned the coconut cream blue, stir in the other ingredients, ending with the chia seeds.
- Add Garnishings after your Chia Pudding has set. To avoid soggy fruit or a runny pudding, allow the Chia Pudding to set before adding extra toppings or garnishings.
Substitutions & Variations
Pastured cow's or goat's milk can be used for a dairy-rich version. Use 1 cup of whole milk and omit both the coconut cream and almond milk.
Make it nut-free by swapping out the almond milk with Homemade Tigernut Milk.
Sweeten with honey instead of maple syrup by replacing equal amounts.
Vanilla bean powder can be used as an alcohol-free substitute. Use ¼ teaspoon of powder in place of ½ teaspoon of extract.
Blue Matcha can replace the blue spirulina powder. While it differs nutritionally, it is still an excellent source of antioxidants and also provides a beautiful blue hue.
FAQs
Chia Pudding is best refrigerated and stored in a glass container with a sealable, airtight lid.
If well-sealed and stored separately from fruits and other toppings, Chia Pudding can last up to 5 days in the fridge.
Blue spirulina is an algae that grows in freshwater ponds and lakes, while blue matcha comes from the butterfly pea flower. Both are rich in antioxidants and have many overlapping health benefits. However, blue spirulina is richer in protein and minerals.
Yes! Just as green spirulina comes from green algae, blue spirulina comes from blue-green algae. It contains more plant pigments (antioxidants) and has a less fishy flavour than green spirulina!
In general, I find 3 tablespoons of chia seeds to ½ cup of milk is the perfect ratio for chia seed pudding. This recipe uses a homemade almond milk base with a blend of coconut cream to add an extra touch of creaminess. If you are omitting the coconut milk or using milk with a lower fat content, an additional tablespoon of chia seeds can be added to avoid a thinner consistency.
Recipe Highlights
Nutrient-Dense. Full of protein, fibre, beneficial fats, minerals and antioxidants, this Overnight Chia Pudding makes a healthy, nutrient-rich breakfast or snack.
Beneficial to Brain Health. Rich in Omega-3 Fatty acids, amino acids, antioxidants and minerals, this Blue Chia Pudding is a delicious food that can support brain health.
Gut-Loving. Chia seeds have a gentle yet powerful cleansing effect on the colon, making them great for maintaining gut health.
Gluten and Dairy-Free. This recipe is naturally gluten-free, while the Almond Milk and Coconut Cream make it dairy-free and vegan-friendly.
Easy to Make. Requiring only a few minutes of hands-on time, this recipe is practically effortless to make.
More Superfood Recipes
If you try this Overnight Blue Chia Seed Pudding, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Majik Blue Chia Seed Pudding (with Almond Milk)
Print RecipeIngredients
- 1 cup Homemade Almond Milk (or Tigernut Milk)
- ½ cup Coconut Cream (without added gums or thickeners)
- 3 tablespoon Chia Seeds (Organic)
- 1 teaspoon Blue Spirulina Powder (or Blue Matcha Powder)
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Pure Maple Syrup
Instructions
- Combine the blue spirulina powder and coconut cream in a medium mixing bowl. Mix until there are little to no clumps and the coconut cream turns blue.
- Next, mix in the Homemade Almond Milk (or Tigernut Milk for a nut-free version), 100% pure maple syrup and pure vanilla extract. Then, stir in the chia seeds. Keep mixing until the chia seeds are evenly distributed.
- At this stage, your Pudding will be quite runny, and the chia seeds may fall toward the bottom. Continue to stir lightly as you pour the mixture into a sealable container. If you are separating the pudding into individual portions before thickening, make sure the chia seeds are evenly distributed amongst each container.
- Cover tightly and place your pudding in the fridge to rest undisturbed for six to eight hours. This allows the chia seeds to release their mucilage, naturally thickening the pudding. If you're in a rush, it may be thick enough to serve by four hours. However, I've always had the best results when allowing it to rest for at least six.
- Once your Chia Pudding has thickened overnight, it's ready to serve! You can enjoy it as is or garnish it with berries, bananas, dried fruits, cacao nibs, cashew cream or yogurt.
Notes
- For best results, let the pudding set in one bowl.
- Pastured cow's or goat's milk can be used for a dairy-rich version. Simply use 1 cup of whole milk and omit both the coconut cream and almond milk.
- Make it nut-free by swapping out the almond milk with Homemade Tigernut Milk.
- Use 1 teaspoon of blue matcha as a substitute for the blue spirulina.
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