Blueberry and lavender chia puddings with bee pollen

A vibrant and delicious dessert.

  • 10 mins preparation
  • Serves 6
  • Print
This vibrant blueberry lavender chia pudding has the most beautiful colour and flavour to it and is served with bee pollen packed with vitamins, minerals and antioxidants.
Looking for more blueberry desserts?


  • 2 cups (500ml) unsweetened almond milk
  • ½ cup (75g) frozen blueberries
  • ¼ cup (90g) honey
  • ¼ teaspoon vanilla powder or essence
  • 3 teaspoons dried lavender
  • ½ cup (80g) white chia seeds
  • 2 tablespoons blueberries, extra
  • 2 teaspoons bee pollen


  • 1
    Blend almond milk, blueberries, 1 tablespoon of the honey, the vanilla powder and 2 teaspoons of the lavender in a high-powered blender until smooth.
  • 2
    Pour mixture into a medium bowl; whisk or stir in chia seeds until they are evenly distributed. Pour pudding mixture into six ½-cup (125ml) glass jars or glasses. Cover; refrigerate for 2 hours or overnight until set.
  • 3
    Serve puddings topped with extra blueberries, the bee pollen and remaining lavender; drizzle with remaining honey.


Bee pollen is available from health food stores.Recipe can be made up to 2 days ahead; store covered, in the fridge.

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