Blue chia pudding made with butterfly pea powder, served with Greek yogurt and berries, a beautiful and delicious breakfast, snack or dessert. Gluten free and packed with nutritions to start the day right and get a boost of energy.
Chia pudding is known as a simple, healthy breakfast and I already shared on my blog a basic chia pudding recipe and recipes for chia pudding in flavors. This time, however, it's another flavor and in addition, I am sharing a way to serve this perfect dish as a red, white and blue breakfast for 4th of July (or Memorial Day, Labor Day, summer time, etc..). It's the perfect breakfast for any other day too. I just wanted to have a theme so I made it festive and colored for 4th of July.
- Butterfly pea powder - made from dried butterfly pea flower leaves and the flower petals. Usually the powder is used to brew blue colored tea or as a natural food coloring. It can be used in smoothies and latte drinks as well.
- Chia seeds - a great source of vitamins, minerals, and powerful antioxidants. Rich with omega-3 fatty acid and considered a healthy choice for breakfast.
- Milk of your choice - dairy or non-dairy. I used a vanilla flavored milk that added more sweetness to the dish.
- Yogurt - whatever type you prefer, dairy or non-dairy.
- Strawberries and blueberries - or any other berries you want to use.
See recipe card for quantities.
To whip up this easy dish you first need to mix the chia seeds with liquids and let it sit in order for it to become a pudding. In a bowl, mix the butterfly pea powder, chia seeds and milk and let it sit for 15 minutes. It will turn into a slightly thick gel. The more it sits the thicker it will become. You can mix it in advance but don't let it sit too long or it will be too rubbery and not very appealing.
Transfer the blue pudding to a serving bowl or a cup. Add a layer of yogurt and a layer of chopped strawberries to get the red, white, and blue look. I added some blueberries as a garnish as well.
The dish is very simple to make and can easily be made vegan too. It’s naturally gluten free and very light.
- Milk - I used a vanilla flavored milk that added sweetness. I didn't add any other sweetener, but you can use 1-2 tablespoons of maple syrup or honey so the pudding won't be tasteless.
- Yogurt - I used greek yogurt but any type you like to have will work. Dairy and non-dairy types of yogurt will work the same. It can also be a sweetened yogurt as well so again consider the sweetener addition if needed.
- Berries - to create the blue white red look I used strawberries and because I wanted some more fruit, I added blueberries too. Any berry will work with this dish. Other fruits like banana, apple or any other fruit you like can be added too.
- If you don't want to use butterfly pea powder, you can also use blue spirulina powder to create a blue chia pudding. It will work the same way.
- Sweet - add 1-2 tablespoons maple syrup, honey or other sweetener you prefer to the chia pudding and/or to the yogurt to get a sweeter dish.
- Add vanilla extract or paste to the pudding for extra flavor.
- Build the layers of the dish in a small jar or a container with a lid and take it with you as your “on the go” breakfast.
- You can create more than 3 layers and make it look more interesting.
- Garnish with other fruits, edible flowers or even some nut butter for healthy fats addition.
See other easy breakfast recipes on my blog like my cherry smoothie or these yummy chaffles.
To whip up this dish you don't need any fancy equipment, only a bowl and a tablespoon. You can also serve the pudding in the same bowl you mixed it and just add the yogurt and berries to the bowl.
The blue pudding yields 2 servings, or one big serving. You can store the chia pudding in the fridge covered for up to 2-3 days. Don't keep the pudding at room temperature because it will spoil. In general, I don't like saving it very long or even more than a day. The chia seeds continue to soak the liquids more and more which causes the pudding to have a rubbery texture and not a creamy, smooth one the longer it sits. It's best to whip up the dish the night before you plan to have it or on the same day so you will have it fresher.
To avoid clumpy pudding with little crunchy bits of chia seeds, mix it again 5-7 minutes after initially mixing it. Take it out of the fridge mix and return. This will ensure you will have a creamy smooth pudding. Sometimes if you don't do that, the seeds clump together to big balls and the liquid stays separate from it. The texture you want the pudding to be is more like a gel. If you want the pudding even smoother you can blend it in a high speed blender or food processor. It will crush the seeds which will create a smoother pudding.
Blue Chia Pudding
- 4 tablespoon chia seeds
- ⅔ cup milk of your choice - I used vanilla flavored milk
- 1 teaspoon butterfly pea powder
- ½ cup yogurt
- 4-5 chopped strawberries
- For garnish - Blueberries
- In a bowl mix the chia seeds, milk and butterfly pea powder well.
- Let the pudding sit covered in the fridge for 15 minutes or up to one night to set.
- Mix again after 5-7 minutes to avoid clumps in the pudding.
- Transfer the pudding to a serving bowl / jar / cup or keep in the same mixing bowl.
- Add a layer of yogurt on top of the blue pudding.
- Add a layer of strawberries on top of the yogurt layer.
- Garnish with blueberries or other berries and fruits, edible flowers, etc.