Go Back

Blueberry-Ginger Chia Pudding

Blueberry-Ginger Chia Pudding — brimming with nutritious qualities, chia pudding may just become your go-to breakfast or snack! This version is infused with ginger flavor and topped with berries, crunchy granola and a swirl of creamy yogurt.
Cook Time10 mins
Refrigerate Time3 hrs
Course: Breakfast, Dessert
Cuisine: American
Author: The Kitchen Prep


  • ½ cup almond milk {or water}
  • 1 to 2 Pukka Three Ginger tea bags
  • ¼ cup chia seeds
  • 1 cup coconut milk
  • ¼ teaspoon cinnamon
  • 2 tablespoons honey

For Topping

  • Fresh blueberries
  • Stonyfield Organic Greek yogurt
  • Purely Elizabeth Blueberry Hemp Ancient Grain Granola


  • In a microwave-safe container, heat almond milk or water until simmering, about 2 minutes. Steep tea bag {or bags depending on how strong you'd like it} for about 5 minutes, lightly pressing to remove liquid from bag before discarding.
  • In a medium bowl, combine tea-infused almond milk with chia seeds, coconut milk, cinnamon and honey, whisking until fully combined.
  • Cover the container with plastic wrap {or place in a container with a lid} and refrigerate for about 3 hours or overnight until the chia seeds are plumped and gelled.
  • Before serving, top with fresh blueberries, a swirl of Stonyfield Organic Greek yogurt and a sprinkle of Purely Elizabeth Blueberry Hemp Ancient Grains Granola.