Blueberry Chia Breakfast Bowl (200 Calories, 14g Protein)

Okay, so I’m gonna be real with you—I’ve been making overnight oats for years, and honestly? Got bored. Like, so bored. Then last month, my sister-in-law brought over this blueberry chia thing to our family brunch, and I practically licked the bowl clean. Not my proudest moment, but here we are.

Now, here’s the thing about this blueberry chia breakfast bowl: it’s basically foolproof. And I say that as someone who once burned water. (Don’t ask. Long story involving a distracted morning and a phone call from my mom.)

Why I’m Obsessed with This Blueberry Chia Pudding Breakfast Bowl

Look, I’m not a morning person. At all. My ideal breakfast is something I can grab from the fridge without thinking. This blueberry chia breakfast bowl? Perfect. You make it the night before, and boom—breakfast is waiting for you like a responsible adult planned it. (Even though we both know I’m just winging it through life.)

The first time I tried making this, I used way too many chia seeds. Like, way too many. It turned into this weird jello situation that my 8-year-old called “frog eggs.” She wasn’t wrong. But after a few attempts—okay, like five attempts—I figured out the perfect ratio.

And can we talk about the protein? 14 grams! From chia seeds and Greek yogurt! My gym buddy won’t stop asking for this recipe because apparently, it’s “macro-friendly” or whatever fitness people say. I just know it keeps me full until lunch, which means I’m not raiding the office snack drawer by 10 AM.

What Makes This Blueberry Chia Pudding with Greek Yogurt Special

Here’s what I love: you can literally make this while half-asleep. I’ve done it. Multiple times. Usually while my coffee brews and I’m still contemplating whether pants are really necessary for the day.

The blueberries—oh man, the blueberries. I make this simple compote situation that’s basically just blueberries and a tiny bit of maple syrup heated up. Sounds fancy, right? It’s not. It’s embarrassingly easy. But it makes the whole thing taste like you actually tried.

My neighbor Sarah insists on using frozen blueberries year-round because they’re cheaper and “just as good.” She’s right, but don’t tell her I said that. I’m still pretending I’m fancy with my fresh berries from the farmer’s market. (Okay, fine, they’re from Trader Joe’s.)

The Chia Seed Situation (Important Stuff Here)

So, chia seeds. These tiny things are weird. They get all gelatinous when you add liquid, which freaked me out the first time. Reminds me of those grow-in-water dinosaur toys from the 90s. Anyone else remember those?

But here’s what I learned the hard way: you HAVE to stir this mixture after like 5 minutes, then again after 10 minutes. Otherwise, you get clumps. Weird, gel-like clumps at the bottom and watery liquid on top. Disaster. Complete disaster.

I usually make about 4 jars at once on Sunday evening while binge-watching whatever show I’m currently obsessed with. (Currently rewatching The Office for the hundredth time—no judgment.) Then I’ve got breakfast sorted for most of the week. Adulting achievement unlocked.

Blueberry Chia Breakfast Bowl Recipe (The Actual Important Part)

What You’ll Need:

For the chia pudding base:

• 3 tablespoons chia seeds (don’t go crazy like I did)
• 1 cup unsweetened almond milk (or coconut milk if you’re feeling tropical)
• 1 teaspoon vanilla extract (the real stuff, not imitation—trust me on this)
• 1 tablespoon maple syrup (or honey, I won’t tell)
• Pinch of cinnamon (because why not?)

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons water
• 1 tablespoon maple syrup
• Squeeze of lemon juice (probably like half a lemon? I eyeball it)

For topping:

• 1/2 cup plain Greek yogurt (full-fat tastes better, low-fat works too)
• Extra fresh blueberries
• Granola if you’re fancy (I use whatever’s on sale)
• Sliced almonds (optional, but they add nice crunch)

Shopping tip: Buy the big container of Greek yogurt at Costco. You’ll thank me later when you’re making this every week.

How to Actually Make This Thing:

Step 1: The Base

Mix your chia seeds, almond milk, vanilla, maple syrup, and cinnamon in a jar or bowl. I use mason jars because they’re cute and I can pretend I’m that organized Pinterest person. Stir it really well.

Wait 5 minutes. Stir again. I usually set a timer on my phone because otherwise I’ll totally forget. Wait another 10 minutes. Stir one more time. This prevents the dreaded clumping situation I mentioned earlier.

Cover it and stick it in the fridge overnight. Or at least 4 hours if you’re impatient like me and want it for a late breakfast.

Step 2: The Blueberry Compote (Sounds Fancy, Isn’t)

Put your blueberries, water, maple syrup, and lemon juice in a small pot. Heat it on medium until the blueberries start bursting. This takes maybe 5-7 minutes? I don’t actually time it. You’ll know when it looks right—all jammy and thick.

Some of the berries will pop and some won’t, and that’s totally fine. Actually makes it look more rustic and “artisanal.” (That’s what I tell myself.)

Let it cool down. I usually make this part in the morning while I’m getting ready, then let it cool while I’m doing whatever morning routine I’m pretending to have that day.

Step 3: Assembly Time

This is the fun part. And by fun, I mean the part where you get to eat it.

Grab your jar of chia pudding from the fridge. It should be thick now, like… pudding. (Shocking, I know.) If it’s too thick, add a splash more milk and stir. If it’s too thin, well, you probably didn’t use enough chia seeds. Live and learn.

Spoon some of that blueberry compote on top. Then add your Greek yogurt. I just dollop it on there, but you can be all artistic if you want. Sprinkle with fresh berries, granola, nuts, whatever makes you happy.

Things I’ve Learned the Hard Way

About the coconut milk: If you use coconut milk instead of almond milk, this whole thing gets super creamy and tropical-tasting. My husband prefers it this way. I switch between the two depending on my mood and what’s actually in the fridge.

Overnight is key: I tried making this and eating it immediately once. Don’t. Just… don’t. The chia seeds need time to do their weird expansion thing. Give them at least 4 hours, but overnight is better.

The protein boost: If you want even MORE protein (fitness people, I’m looking at you), mix a scoop of vanilla protein powder into the chia mixture. I’ve done this with plant-based protein powder and it works fine. Just needs a bit more liquid.

For kids: My daughter actually eats this, which is a miracle considering she thinks vegetables are poisonous. I let her help make the compote, and she calls it “magic berry sauce.” Whatever works, right?

Why This Blueberry Chia Pudding with Coconut Milk Works for Meal Prep

I make 3-4 jars every Sunday. The chia pudding keeps great in the fridge for about 4 days. The compote lasts even longer—like a week, maybe more? I’ve never tested it longer than that because we eat it too fast.

Pro tip I discovered by accident: you can freeze the compote in ice cube trays. Then just pop out a cube or two when you need it. Genius, if I do say so myself. (And I do.)

Variations I’ve Tried (Some Worked, Some… Didn’t)

The good ones:

• Strawberry instead of blueberry (obv)
• Mixed berries because I bought the frozen bag
• Adding a tablespoon of cocoa powder for a chocolate version (my guilty pleasure)
• Pumpkin spice version in fall (because I’m basic like that)

The not-so-good ones:

• Tried adding coffee once. Too weird. Don’t recommend.
• Used too much sweetener and it was like eating candy for breakfast. Not in a good way.

The Nutritional Stuff (If You Care)

So each blueberry chia breakfast bowl comes out to about 200 calories, which is pretty great. The 14 grams of protein mostly comes from the Greek yogurt and chia seeds. Plus you’re getting fiber, antioxidants from the blueberries, and omega-3s from the chia seeds.

I’m not a nutritionist or anything—just someone who Googles things at 2 AM—but this seems like a pretty solid breakfast situation. Keeps me full, doesn’t make me crash, and I don’t feel like I need a nap by 11.

Final Thoughts on This Blueberry Chia Pudding Overnight Situation

Look, this isn’t some revolutionary recipe. It’s just chia pudding with blueberries. But it’s good chia pudding with blueberries. And it makes me feel like I have my life together, even when I absolutely don’t.

The best part? You can make it on Sunday while wearing pajamas and watching TV, then pretend all week that you’re a meal prep master. No one needs to know how easy it actually is.

Seriously, try this blueberry chia breakfast bowl recipe and tell me what you think. Or if you have any tricks to make it even better, because I’m always looking for ways to up my breakfast game without actually having to try harder.

Happy breakfast prep! (And may your chia seeds never clump.)