Coconut-Blueberry Chia Pudding
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.
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 14oz full fat coconut milk1 can
  • 1cup Water
  • 12oz frozen blueberries1 bag
  • 1cup chia seeds
  • 1cup rolled oats
  • 1/2cup pure maple syrup
  • 1/2tsp pure vanilla extract
  • fresh berriesfor garnish (optional)
  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