Traveling in San Francisco last week, it seemed like most breakfast spots had chia pudding and avocado toast on the menu. West coast millennial hipsters abound, not that I’m complaining! I had a decadent and beautiful chia pudding at Noon All Day (great new spot in the Dogpatch) that inspired this recipe.
Chia pudding, which is essentially a dairy milk or yogurt thickened with chia seeds, that plump up when they are exposed to moisture. If it is only lightly sweetened, it is more like a luxurious breakfast than a dessert, but add more honey and this could easily be a dessert. Chia pudding is only as good as its toppings, and the secret to this recipe is the blueberry and honey sauce, which adds a little sweetness, but without going overboard. Frozen blueberries actually work better than fresh here, so you can make this year round and be more economical.
I use our homemade yogurt for this chia pudding. You can certainly use store-bought yogurt, but I would recommend an unsweetened kind, since you will be adding sweetness from the fruit. You can also make chia pudding with plain dairy milk or nut milk by adding one additional tablespoon of chia seeds to thicken it further. 
Usually, I’ll prep this on a weeknight to be enjoyed the next morning. If you are making this the same day, the chia seeds will thicken in about 1-2 hours.
This is a great opportunity to decorate with your favorite fruits, seeds, and nuts. Another great tip is to mix in a dollop of nut butter for some extra protein, or a spoonful of cocoa powder for a decadent breakfast! Most often Jon and I will keep it simple and top the chia pudding with fruit or granola.
Chia Pudding
Serves 1
1 cup of plain whole milk yogurt
2 Tbsp chia seeds
1 Tbsp frozen blueberries
1 Tbsp honey
2 Tbsp unsweetened coconut flakes
2 Tbsp pumpkin seeds
1 blood orange, peeled and sliced
1 clementine, peeled and sliced
1 tsp cocoa nibs
- Combine chia seeds with yogurt and let bloom and thicken for 1-2 hours or overnight
- Put blueberries and honey in a microwave safe container and microwave for 60-90 seconds (in 30 sec intervals) to thicken and make a quick sauce. Let cool slightly.
- Pour blueberries over chia pudding, and top with the remaining ingredients. Enjoy!