Coconut-Blueberry Chia Pudding
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Coconut-Blueberry Chia Pudding
Print Recipe
Chia seeds are high in fiber, protein, and omega-3 fatty acids, and they’re the perfect ingredient for a healthy breakfast pudding. The combination of chia seeds and oats also makes for a great chewy texture. I like this with blueberries because they’re not too tart, but you can use your favorite frozen berry instead, if you like.
Instant Pot Coconut-Blueberry Chia Pudding
Votes: 2
Rating: 4.5
Rate this recipe!
Prep Time 10 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 14 oz full fat coconut milk 1 can
  • 1 cup Water
  • 12 oz frozen blueberries 1 bag
  • 1 cup chia seeds
  • 1 cup rolled oats
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • fresh berries for garnish (optional)
Prep Time 10 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 14 oz full fat coconut milk 1 can
  • 1 cup Water
  • 12 oz frozen blueberries 1 bag
  • 1 cup chia seeds
  • 1 cup rolled oats
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • fresh berries for garnish (optional)
Instant Pot Coconut-Blueberry Chia Pudding
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
  2. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
  3. Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour. Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.
Recipe Notes

COOKING TIP: Because of the time needed for the pudding to set, this recipe is ideal for making the day before serving.
GLUTEN-FREE OPTION: Use certified gluten-free oats to make this dish gluten-free.
PER SERVING Calories: 390; Fat: 24g; Carbohydrates: 42g; Fiber: 13g; Protein: 8g; Sodium: 16mg

2 replies
  1. Maysange653
    Maysange653 says:

    So good! Not to sweet, just perfect for us!
    Also good when warm
    Next time i will try with an other fruit…

  2. JodieG
    JodieG says:

    Super yummy! Only problem is both times I’ve made it, the dreaded “burn” appears… this may be best made on the stove under a watchful eye and frequent stirring. 🙁

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