Name: Blueberry Chia Oat Pudding (Vegan)
Prep time: 10 min
Total time: 10 min
Yield: 3
Cuisine: British
Ingredients: 240g frozen blueberries; 180g thick dairy-free yoghurt (I use blueberry); 360ml plant-based milk; 60g vegan vanilla protein powder, optional; 6 tbsp chia seeds; 6 tbsp rolled oats; 3 tbsp ground flaxseed; 3 tbsp hulled hemp seeds; 1 ½ tsp vanilla extract; 1 lemon, zested; 6 tbsp thick dairy-free yoghurt; 6 tbsp granola; Fresh blueberries, pomegranate; 3 tbsp peanut butter

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

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This Blueberry Chia Oat Pudding is the perfect meal prep breakfast to make ahead of time for busy mornings and is so thick and creamy. It’s naturally dairy-free, high in fibre and protein and contains lots of wholesome, gut-healthy ingredients.

I love making breakfast to have on busy mornings and these grab and go chia oat pots are the best. They are super fruity, bursting with blueberries in every bite and they have flax, chia seed and oats for lots of fibre, healthy fats and protein. I have also included the addition of optional protein powder, if you want to increase the protein content, too. I love the little pinch of lemon zest that makes this breakfast so light and summery, and the best part is that they take 10 minutes to prepare without any fancy method. These oats are the perfect meal prep option, which I have included in my new meal prep series over on Instagram, alongside a lunch and snack option to see you through the week.

Why will I love these pots?

These are amazing:

Creamy, smooth and thick
Fruity and packed with blueberries
With a lemon zest hit
Made in one blender and one bowl
High in fibre with oats, seeds and berries
High in antioxidants, using frozen berries
A source of protein
A cross between overnight oats and chia pudding
Will keep you full all morning
With chia, flaxseeds and hemp seeds for healthy fats and omegas
Naturally dairy-free and plant-based
Easily gluten-free and nut-free
Great for making ahead of time
Perfect for meal prep at the weekends
Take 10 minutes to make
Contains at least 10 different plant points
Leave for 2-3 days in the fridge
Delicious in jars like this or in bowls
Make up a bigger batch to feed friends and family
Ideal for summer or all year round

If you already love the sound of this breakfast, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the oats:

Frozen blueberries: these make the oats so vibrant in colour. Note that due to natural oxidation the colour will dim over time.
Thick dairy free yoghurt: I love using NUSH plant-based yoghurts which are packed with live bacteria and gut healthy ingredients. I’ve used the blueberry flavour in the mix and the original on top.
Plant based milk: I love using soya milk to add more natural protein and choose one with minimal ingredients (usually just soya beans and water). You can use other milk like oat, almond or coconut, too.
Vegan vanilla protein powder: this increases the protein but is optional. I use the Form vanilla protein (NourishingAmy10 is my code).
Chia seeds: these thicken the mix while adding a texture. They absorb so much liquid as they rest and expanding creating a lovely texture.
Oats: to add fibre and wholegrain carbohydrates to the recipe. Make sure they are GF where needed.
Ground flaxseed: for healthy fats, omegas and also to help thicken the mix.
Hulled hemp seeds: these add healthy fats and more texture.
Vanilla extract: for a sweet flavour.
Lemon zest: this adds such a refreshing boost.

To serve these pots, I like to add extra yoghurt, some fresh berries and some homemade or shop-bought granola (I love the Paleo Foods pecan granola here) and some peanut butter or tahini.

Are these gluten-free and nut-free?

These are easily gluten-free as long as you use GF oats. To keep it nut-free, ensure that your milk and yoghurt do not contain nuts and the granola on top too. Swap the peanut butter on top for tahini.

How do I make them?

These are ready in a few steps:

Blend the blueberries with the yoghurt and milk: until smooth.
Stir the dry ingredients together: to combine.
Pour in the blueberry milk: and stir well.
Cover and keep in the fridge overnight: where it will continue to thicken.
Serve in jars or bowls with your desired toppings: or keep for later.

How long will they last?

These will keep for 2-3 days in the fridge, covered well.

What other breakfast recipes can I try?

For more breakfast ideas: