Apple Blueberry Chia Pudding 🍎🫐 | Day 18 of 21 Days of Chia

If you’re looking for a breakfast that tastes like a crisp autumn morning mixed with a summer harvest, Day 18 of our series is for you. This Apple Blueberry Chia Pudding combines the crunch of organic Honeycrisp apples with the intense flavor of wild blueberries.

When you mix these into my signature vanilla chia base and add a swirl of almond butter, you aren't just making breakfast—you’re making a nutrient-dense fuel that will keep you energized for hours.

The Power of Wild Blueberries

In this recipe, I specifically use frozen wild blueberries. Why? Because wild blueberries are smaller and pack a more intense, tart flavor than regular blueberries. Plus, as they thaw into the chia pudding, they create a beautiful purple swirl that makes this bowl look like it came from a high-end cafe. They are also loaded with antioxidants, making this a true "brain-boost" breakfast.

Why Honeycrisp Apples?

For the apple component, I always reach for an Organic Honeycrisp. You want an apple that can hold its own against the creamy texture of the pudding. Honeycrisps stay crunchy even after being mixed in, providing that essential texture contrast.

Tips for the Perfect Consistency

The Vanilla Base: Make sure your vanilla chia base has sat for at least 4 hours (or overnight). It should be thick and creamy before you fold in your fruit.
The Nut Butter Swirl: If your almond butter is too thick to drizzle, microwave it for 10 seconds. It makes it much easier to swirl through the blueberries.
The Granola Topping: Wait to add your granola until the very second you are ready to eat. This ensures you get that satisfying "crunch" in every bite.

How to Store Your Apple Blueberry Chia Pudding

This specific recipe is best enjoyed within 24 hours of adding the fresh apples to maintain that perfect crunch. However, the chia base itself stays fresh in the fridge for up to 5 days!

Tag me in your recreations! Use #VikysKitchen and #21DaysofChia so I can see your beautiful bowls!

Part of the 21 Days of Chia Series 🗓️

https://youtube.com/shorts/sYFkCMJVAsk?si=YFy_Mm_y8i_hyO0X

Cooking Method: Breakfast

Cuisine: American

Courses: Breakfast, Dessert, Snacks

Difficulty: Beginner

Dietary: Gluten-Free, High Fiber, High Protein, No refined sugar

Description

This Apple Blueberry Chia Pudding is a meal-prep friendly, gluten-free breakfast packed with healthy fats, fresh fruit, and a satisfying granola crunch.

Ingredients

1 cup milk (any kind, I use whole milk)
1 cup greek yogurt
2 tbsp maple syrup
0.5 tsp cinnamon
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup chia seeds
1 honey crisp apple, cubed (adjust to taste)
1/2 cup blueberries (I use frozen wild blueberries)
1 tbsp almond butter (optional but so good!!)

Toppings

your favorite granola
roasted almonds or any other crunchies that you’ve got!

Instructions

1
In a medium bowl or jar, combine the milk, Greek yogurt, maple syrup, cinnamon, vanilla extract, & almond extract. Whisk until smooth and well blended.
2
Add the chia seeds and whisk until they are evenly distributed.
3
Cover and refrigerate for at least 2 hours or overnight, until the pudding has thickened to your desired consistency.
4
In the morning, add the cubed honey crisp, frozen blueberries, and add some almond butter if you would like! Mix it all and split the chia pudding into 2-3 servings.
5
Add your other favorite toppings and enjoy!

Note

*Nutrition facts are based on 2 servings!!
Note on Texture: For the creamiest result, let the chia base set for at least 4 hours before folding in the fruit. If you prefer a "jammy" blueberry effect, mix the frozen wild blueberries in while they are still frozen; as they thaw, they release a beautiful, sweet juice that naturally marbles through the vanilla pudding!
Chia seeds = main source of fiber + healthy fats
Greek yogurt = boosts protein while keeping it creamy

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