This Berry Chia Pudding is the perfect easy breakfast to make while being as wholesome as it is delicious. By blending up fresh blueberries with soy milk and dates, you create a colorful base that melds beautifully with chia seeds. The final serving boasts 25 grams of plant protein and also makes for a hearty and satisfying meal to start your day off right! Although this recipe is a fantastic way to use up gorgeous seasonal berries, you could also use other fresh (or frozen) fruits, such as mangos, pineapple, or peaches.
PREPPING THIS BERRY CHIA PUDDING
The first step with this recipe is finding some fresh, ripe berries. I love to use a combination of blueberries, strawberries, and blackberries but just one of these would be fine. You will blend up 1½ cups for the base of the recipe and then I like to garnish the final pudding with more berries, so in total you will need about 2 cups. When it comes to the plant milk to use, I suggest using an organic, unsweetened soy milk as it is rich in plant protein.
COMBINING THE INGREDIENTS
When it comes to chia seeds, I always buy these in bulk and have a huge container to grab from. (This is more cost effective than buying small amounts and they have good shelf life.) They are a powerhouse of nutrition! Aside from that, you will need either some dates or maple syrup to sweeten, a pinch of salt to balance, and, if you’d like, vanilla paste or extract for flavor. Check out the shopping section below and I will link all of my favorite products!
The process for this berry chia pudding is simple: blend together the fresh berries with soymilk, sweetener of choice, salt, and the optional vanilla. Then you mix that with chia seeds and store in the fridge to thicken and set. When it comes to choosing what berries to blend, my vote is blueberries as they create this gorgeous purple color. (You could blend the strawberries for a more muted base color.) You could also try using fruit like ripe peaches, nectarines, mango, or pineapple to blend.
JARRING THE BERRY CHIA PUDDING
Once the base mixture is blended until smooth, you will mix it thoroughly with the chia seeds. Then, you store it in the fridge. You can do all of this directly in a storage container or, once mixed together, you can transfer it to a clean jar. (I like to do this just because it looks nice and neat but you can certainly mix it all in the same container that you are placing in the fridge.) After a few hours (or ideally overnight), the pudding will have become thick, creamy, and ready to enjoy.
SERVING OPTIONS
Once the chia pudding has thickened, you can transfer to a bowl and garnish with more fresh berries or you can use it to make a parfait. Of course, there are many great toppings to add to this pudding such as hemp seeds, granola, coconut yogurt, or a scoop of berry jam or your favorite fruit preserves for some extra richness.
SHOP FOR THIS BERRY CHIA PUDDING
Here are some of my favorite ingredients and items from my Amazon Storefront that you can use for this recipe. If you click these affiliate links and make a purchase, I will make a very small commission. This is no extra charge to you! This will help to support my business and allow me to continue sharing recipes, so thank you in advance:
Eden Organic Soy Milk: This soy milk is creamy and neutral in flavor. It also has only two ingredients: soybeans and water! I also love that it offers a good amount of protein.
Vitamix Blender: I have been using my Vitamix blender for nearly 20 years at this point! It is the best. If you are in the market for one, I highly recommend it.
Organic Bulk Chia Seeds: I love this company and buy many bulk ingredients from them!
Vanilla Bean Paste: This vanilla bean paste is such a fantastic way to add a beautiful vanilla flavor to recipes. I find it to be way more delicious than extract.
ENJOY THIS BERRY CHIA PUDDING
I hope that y’all love this Berry Chia Pudding! It is a delightful breakfast and also works as a healthy dessert. If you do make it, please leave a review and comment below. I’d love to hear from you.
-Timothy
IF YOU LIKE THIS RECIPE, CHECK OUT THESE:
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Easy Vegan Recipes
Berry Chia Pudding 1 ¼ cups unsweetened soy milk Blend the fruit: In a high-speed blender, combine the soy milk, 1 ½ cups of berries (I prefer to use blueberries for the gorgeous color), vanilla, salt, and dates (or maple syrup). Blend for 20 seconds or until very smooth and creamy, scraping down the sides as needed. Combine with the chia seeds: Once the fruit mixture is blended, you can transfer it to a bowl or a large jar with a lid. Then add the chia seeds and mix well with a fork or spoon or place the lid onto the jar and shake. Once the mixture is well combined, you are ready to let it chill. Let set overnight: Cover the pudding and transfer it to the fridge to set. (In all honesty, you could enjoy it after 30 minutes but I find that it sets really nicely if it has 8+ hours.) When ready to serve, simply enjoy the pudding straight from the jar or transfer to a bowl and garnish with additional fresh berries. If you want to be fancy, you can make a parfait, creating layers of the chia pudding and berries in desired serving vessels. This pudding will last for up to 4 days in the fridge. Instead of berries, feel free to use fresh mango, pineapple, peaches, nectarines, or kiwis for a delightful variation.
Ingredients
1 ½ cups desired berries*, plus some to garnish
½ teaspoon vanilla paste or extract (optional)
Pinch sea salt
3 dates, deseeded (or ¼ cup maple syrup)
¼ cup chia seeds Instructions
notes
As one serving, this recipe offers 25 grams of protein!
Food styling, photography, recipe, and text by Timothy Pakron