Blueberry Lavender Chia Seed Pudding {Gluten-Free & Vegan}

This post is part of our restricted diet series from Beth of Tasty Yummies.

Most mornings I wake before dawn, roll out of bed, give myself a few minutes of silence or meditation and then I head off to an early morning yoga class. As the sun rises and I head back towards home, I look forward to refueling with that first nourishing meal of the day, hot tea and the quiet of the early morning.

Even better are the mornings where breakfast already awaits me. Not because I have a personal chef or an extra sweet husband, but rather I planned ahead and prepped it the night before. Chia seed puddings are probably my favorite overnight breakfast treat, perfect for refueling after my early morning yoga session. Not only are chia seed puddings a breeze to whip up, but they taste wonderful, are super satisfying, and they’re loaded with healthy and nourishing goodness.

If chia seeds were once used by Aztec warriors to build energy and stamina on the battlefield, they can certainly refuel me after a sweaty, flowy yoga class and power me through the start of a busy work day. Chia seeds are a great source of fiber, cell-protecting antioxidants, minerals, protein and omega-3 fatty acids. They are anti-inflammatory and a dense source of crucial minerals, with more calcium than milk, more potassium than bananas, and more iron than spinach.

Chia also forms a gel when added to liquid and they can absorb up to ten times their weight in water, making it an excellent source of hydration. I love simply adding them to my water or iced green tea, throughout the day. This gel also works to shield the body from absorbing sugars too quickly, which stabilizes blood sugar levels and creates long-lasting sustainable energy.

This Blueberry Lavender Chia Seed Pudding has the most beautiful hue to it and the most incredible medley of flavors. The soft, delicate flavor from the lavender compliments the bright, sweet and tart flavor of the blueberries. I prefer a high-quality organic full fat coconut milk, as I love the rich creaminess, but any non-dairy milk would work just fine.


Blueberry Lavender Chia Seed Pudding {Gluten-Free & Vegan}

Serves 2

1 1/2 cups coconut milk (or other non-dairy milk)

1 tablespoon dried culinary-grade lavender buds

3-4 Medjool dates

1 cup fresh (or frozen and thawed) blueberries

1 teaspoon vanilla extract

1/4 cup chia seeds

In a small saucepan over medium heat, add the coconut milk and bring to a simmer. Lower the temperature so it isn’t bubbling or simmering at all and add the lavender buds. Cover and allow to steep for 10 minutes, or so. Turning off the heat, if necessary.

Pour the coconut milk through a fine wire-mesh strainer into a bowl, pressing with the back of a spoon down to get all the liquid out. Place the bowl in the refrigerator to cool for 15-30 minutes.

Once it’s cooled to around room temperature or so, add the lavender coconut milk to the pitcher of your high speed blender, add the dates, blueberries and vanilla extract. Blend until smooth and creamy — you don’t want any bits of dates. Add in the chia seeds and pulse a few times to mix well.

Add the mixture to a jar or jars, cover tightly and place in the fridge for at least 4 hours, I usually leave it overnight. It will thicken up as it sits. Enjoy topped with fresh berries, nuts, seeds, bee pollen, whatever you’d like.



You can also opt for honey, maple syrup or any other sweetener of your choice. Use as much or as little as you desire, to your taste.


Have you made chia pudding before? What’s your favorite flavor combo?

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.


  1. When you say you can use any other sweetener. Do you mean in place of the dates or just adding for a more sweet pudding?

    I can smell that pudding now!

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