breakfast gluten-free paleo snacks vegan

Very Berry Chia Pudding

April 18, 2022

Better stock up on those chia seeds cause you’re going to love this Very Berry Chia Pudding. Made with a triple berry punch, this healthy snack or breakfast recipe is full of protein and fiber to keep you full for hours.

Glass mug filled with berry chia pudding. A sliced strawberry tops the chia pudding.

Do you fall into food trends? I am 100% guilty of this… Overnight oats took the world by storm and I was obsessed. Then came chia pudding and you better believe I jumped on that train. I love how simple chia pudding is to throw together and how customizable each batch can be!

This berry chia pudding is the ultimate summer treat. Perfect for breakfast, snack or dessert… I bet you’ll crave this on the regular!

Why are chia seeds healthy? 

Chia seeds are a powerhouse ingredient. Just 2 tablespoons of chia seeds has 11 grams of fiber, 4 grams of protein and 9 grams of fat (5 of those are omega-3 fatty acids). They are packed with antioxidants and may help with chronic inflammation as well as bone health. Chia seeds definitely live up to their “superfood” name! (Source)

Blue mixing bowl with berry chia pudding ingredients and a wooden spoon.

Here’s What You Need

  • Non-dairy milk – I like using almond or coconut milk.
  • Chia seeds – any chia seeds should work! If you find that your chia seeds are absorbing as much liquid as you’d like, it might be time to buy new chia seeds!
  • Berries – I used a mixture of strawberries, blueberries and raspberries. Either fresh or frozen works for this recipe!
  • Maple syrup – just a hint of this natural sweetener to balance the berries.
  • Vanilla extract – a flavor enhancer to round out the recipe!

Fresh or Frozen Berries?

For this recipe, either works! I personally like the consistency of fresh berries but frozen berries work just as well. I do find that if I use fresh blueberries, I get more flavor if I mash them up a bit before adding to the mixture. 

Overhead shot of two glass mugs filled with berry chia pudding. Strawberries and spoons surround the mugs.

How to Make Berry Chia Pudding

STEP 1: Mix together all ingredients in a large bowl or mason jar. If you mix in a large bowl, transfer the mixture to a storage container with an airtight lid.

STEP 2: Store in the refrigerator overnight or for at least 8 hours to let the chia seeds absorb the liquid and flavor.

STEP 3: Enjoy cold!

Print

Very Berry Chia Pudding

Better stock up on those chia seeds cause you’re going to love this Very Berry Chia Pudding. Made with a triple berry punch, this healthy snack or breakfast recipe is full of protein and fiber to keep you full for hours.

  • Author: Davida Lederle
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours
  • Yield: 4 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 2 cups non-dairy milk (I like almond or coconut)
  • 1/2 cup + 2 tbsp chia seeds
  • 1/2 cup strawberries, fresh or frozen
  • 1/2 cup blueberries, fresh or frozen*
  • 1/2 cup raspberries, fresh or frozen
  • 23 tbsp pure maple syrup, to taste
  • 1/2 tsp vanilla extract

Instructions

  1. Mix together all ingredients in a large bowl or mason jar. If using a bowl transfer to a large container or mason jar once mixed.
  2. Store in the refrigerator overnight or for at least 8 hours.
  3. Serve cold.

*if using fresh blueberries, I find you get more blueberry flavor if you mash them up a bit. This is not the case with frozen.

Glass mug of berry chia pudding topped with sliced strawberries. Full strawberries in the background.

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  • Reply
    Sharon
    September 18, 2022 at 11:19 pm

    I enjoyed this recipe. Thanks!

  • Reply
    Jessica
    April 6, 2019 at 4:29 pm

    WOW! I think this is the best chia seed pudding recipe I’ve tried! Thanks so much, I absolutely love it 🙂

  • Reply
    Amy
    October 5, 2018 at 2:18 pm

    Do you think it would turn out as well if I were to use ground chia seeds instead of whole?

  • Reply
    Amy
    August 23, 2018 at 6:28 pm

    What are your thoughts on making and freezing this up then taking out the night before you want to enjoy?? Also how long would it be good in the fridge?

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