Berry Chia Pudding

This nutrient-dense berry chia pudding is not only super easy to make but it's also delicious and rich in plant protein.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings people

Calories 247

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.

As one serving, this recipe offers 25 grams of protein!