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Start the Day Off Right With Blueberry Pie Chia Pudding

Blueberry pie chia pudding
Prep Time
25 min
Cook Time
20 min
Yields
4-6 servings

This easy blueberry chia pudding recipe is the perfect way to elevate your self care routine. Featuring the comforting flavours of blueberry pie, it’s a healthy, tasty recipe that uses gut-friendly Activia Plain Probiotic Yogurt for an extra creamy base that features more than 109 CFU Bifidobacterium lactis per serving, a probiotic that contributes to healthy gut flora. A speedier take on your favourite overnight chia pudding, this blueberry chia pudding is ideal as a meal-prepped breakfast or for serving up to guests for a simple yet sophisticated brunch. The fresh blueberries add a touch of natural sweetness that beautifully complements the warming spices and light crunch of the granola.

Related: Carrot Cake Chia Pudding

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ingredients

For the chia yogurt layer

1 ½
cups Activia Plain yogurt
½
cup milk, any variety
3
Tbsp maple syrup
1
pinch salt
cup white chia seeds

For the roasted blueberry pie layer

2
cups fresh blueberries
3
Tbsp maple syrup
1
tsp vanilla extract
½
tsp ground cinnamon
1
pinch ground nutmeg
1
pinch salt

For the cinnamon maple granola

1
cup old-fashioned rolled oats
½
cup pecans, finely chopped
3
Tbsp oil
3
Tbsp maple syrup
1
pinch ground cinnamon
1
pinch salt
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directions

Step 1

For the chia yogurt layer: In a small mixing bowl whisk together Activia yogurt, milk, maple syrup, vanilla, salt and chia seeds until well combined.

Step 2

Refrigerate mixture until the chia seeds begin to soak up the yogurt, about 30-60 minutes. As the mixture chills, prepare the blueberries and granola.

Step 3

For the roasted blueberry pie layer: Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 4

In a small mixing bowl toss together blueberries, maple syrup, vanilla, cinnamon, nutmeg and salt until well combined.

Step 5

Transfer mixture to the prepared baking sheet and roast until the blueberries begin to burst, about 20 minutes. Set aside to cool.

Roasted blueberries on a sheet pan
Step 6

For the cinnamon maple granola: Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 7

In a small mixing bowl stir together oats, pecans, oil, maple syrup, cinnamon and salt until oats are evenly coated.

Step 8

Transfer to baking sheet and press down mixture slightly to flatten. This will help the granola clump together.

Step 9

Bake until golden and the pecans are toast, about 15-18 minutes. Let cool completely on the baking sheet before removing.

Baked granola on a sheet pan
Step 10

When ready to assemble, evenly divide the roasted blueberries between 4 large and 6 small glass jars.

Step 11

Evenly divide the yogurt mixture over the blueberries.

Step 12

Garnish with a handful of granola and fresh blueberries. Refrigerate until ready to serve!

Blueberry pie chia pudding

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