Blueberry Protein Chia Pudding Bowl with Kiwi and Garden Granola
Looking for a nutritious, meal-prep friendly breakfast? This Blueberry Protein Chia Pudding Bowl is your answer! Creamy blueberry chia pudding meets vibrant kiwi slices, crunchy matcha granola, and dreamy nut butter for a breakfast that's as beautiful as it is delicious.
This recipe is gluten-free, can easily be made vegan, and features protein, fiber, and omega-3 fatty acids. Plus, you can make it ahead for 4-5 days of effortless mornings. Whether you're rushing to work or enjoying a leisurely weekend brunch, this bowl is designed for sustained energy and flavor.
Why You'll Love This Recipe
Meal Prep Magic: Make once, enjoy for up to 5 days
Nutrient Dense: Features blueberries, chia seeds, and kiwi
High in Protein: With Greek yogurt (or coconut yogurt) and optional protein powder
Customizable: Easily swap toppings based on your preferences
No Cooking Required: Just blend, chill, and serve
Kid-Friendly: The sweet blueberry flavor appeals to all ages
Recipe at a glance
- Gluten-Free
- Vegan Option
- High Protein
- Meal Prep Friendly
- Prep Time
- 5 minutes
- Chill Time
- 8 hours
- Total Time
- Servings
- 3-4 bowls
Ingredients
For the Blueberry Chia Pudding:
3 cups unsweetened oat milk or almond milk
1 cup Greek yogurt (or coconut yogurt for vegan option)
3 teaspoons pure vanilla extract
6 tablespoons vanilla protein powder (optional)
¾ cup chia seeds
2½ cups frozen or fresh blueberries
For the Toppings (per serving):
1 kiwi, peeled and sliced
¼ cup fresh blueberries
1-2 tablespoons almond nut butter
Instructions
Step 1: Blend the Base
In a high-speed blender, combine the oat milk, yogurt, vanilla extract, protein powder (if using), and blueberries. Blend on high for 30–60 seconds until completely smooth and a vibrant purple color forms.
Pro Tip: Frozen blueberries create a thicker, creamier texture — and they’re often more affordable than fresh.
Step 2: Combine with Chia Seeds
Pour the chia seeds into a large glass jar or container. Add the blended blueberry mixture and stir well to evenly distribute the chia seeds. This helps prevent clumping.
Step 3: Refrigerate Overnight
Cover with a lid or wrap and refrigerate for at least 4 hours, or ideally overnight. As it chills, the chia seeds will absorb the liquid and expand, creating a pudding-like texture.
Storage Tip: Store in an airtight container in the refrigerator (at or below 40 °F / 4 °C) for up to 4–5 days.
Step 4: Assemble Your Bowl
When ready to serve, give the chia pudding a good stir. Scoop about ⅔ cup into your bowl. Arrange your toppings: fan out the kiwi slices, add fresh blueberries, sprinkle with Garden Granola® Kale Matcha, and finish with a drizzle or dollop of nut butter.
Recipe Variations & Substitutions
- Make it vegan: Use coconut yogurt instead of Greek yogurt, and choose a plant-based protein powder.
- Berry swaps: Try strawberries, raspberries, or a mixed-berry blend in place of blueberries.
- Milk alternatives: Any unsweetened plant milk works—coconut, soy, cashew, or hemp milk.
- Protein options: Use vanilla whey, pea protein, or hemp protein, or skip it for a lighter version.
Topping Ideas
- Sliced banana or strawberries
- Shredded coconut
- Cacao nibs
- Hemp seeds
- Nut butters (peanut, cashew, or sunflower seed)
- Fresh mint leaves
Nutritional Benefits
- Chia seeds: Rich in omega-3 fatty acids, fiber, and complete protein.
- Blueberries: High in antioxidants.
- Kiwi: Excellent source of vitamin C.
- Protein powder & yogurt: Adds satisfying protein for a balanced breakfast.
Storage & Meal Prep Tips
- Refrigerator: Store the chia pudding base (without toppings) in an airtight container for 4–5 days.
- Freezing: Not recommended—chia pudding can become grainy when frozen.
- Prep ahead: Make multiple servings on Sunday for easy weekday breakfasts.
- Toppings: Keep fresh fruit, granola, and nut butter separate until serving for optimal texture.
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