Description
Chia Seed Pudding with Berries is a creamy, protein-rich breakfast or snack made with almond milk, chia seeds, and a mix of fresh berries. It’s nutritious, refreshing, and easy to make ahead for busy mornings.
Ingredients
1 cup Unsweetened Vanilla Almond Milk (Califia Farms Unsweetened Vanilla Almondmilk or Silk Unsweetened Almond Milk)
¾ cup Dairy-Free Yogurt (Forager Project Cashew Milk Yogurt or So Delicious Coconut Milk Yogurt)
½ cup Chia Seeds
4 tablespoons Maple Syrup
¼ cup Raspberries (fresh or frozen)
¼ cup Strawberries (fresh or frozen)
¼ cup Blueberries (fresh or frozen)
Optional toppings: Coconut yogurt, extra berries, granola
Instructions
2. In a high-speed blender, combine almond milk, dairy-free yogurt, maple syrup, and mixed berries. Blend until smooth and creamy.
2. Pour the blended mixture into a large mixing bowl.
3. Sprinkle chia seeds evenly over the top.
4. Stir well with a fork to incorporate the seeds into the mixture.
5. Let sit at room temperature for 15–20 minutes, stirring every 5 minutes to prevent clumping.
6. Cover the bowl tightly and refrigerate for at least 4 hours or overnight.
7. Stir well before serving to achieve an even texture.
8. Top with coconut yogurt, extra berries, or granola before serving.
Notes
If the pudding is too thick, add a splash of almond milk and stir.
If it’s too thin, let it rest longer in the refrigerator.
For added protein, use soy milk or protein-fortified almond milk.
Enhance flavor with ½ teaspoon alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor).
Sweeten with maple syrup, agave syrup, coconut nectar, or brown rice syrup.
Use black or white chia seeds — both work perfectly.
Store in a sealed container in the fridge for up to 4 days.
For longer storage, freeze in airtight containers for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-Cook, Refrigerated
- Cuisine: American