This berries and cream chia pudding is a delicious, healthy choice for breakfast or snack. It’s packed full omega 3’s and it’s vegan and gluten-free.
If you have not ever tried chia seed pudding, you are in for a treat. It’s an easy recipe with just 4 base ingredients that is loaded with health benefits. This Berries and Cream version is my go-to but there are so many variations you can make with any of your favorite fruits and/or nuts.
I was first introduced to chia seeds when I saw my husband adding them to his water bottle one morning. After my initial “what are you putting in there?” question, I have learned a lot about how wonderful chia seeds are for you.
They are one of the most talked-about superfoods. Chia seeds are high in omega-3’s, fiber, magnesium, and potassium. Bonus, they also help you feel full because they absorb 10 times their weight in water.
Chia seeds don’t really have a taste (maybe a very slight nutty taste), so chia seed pudding takes on the flavors you add to it and has the texture of tapioca pudding.
How to Make Chia Seed Pudding
Making chia seed pudding is as simple as adding them to any type of milk you prefer and letting them swell for a few hours. Then blending in and additional fruits, honey, and vanilla to make it a perfect little guilt-free treat.
Step 1: Mix the honey (or sweetener of choice) and vanilla with one cup of milk in a small bowl. Then stir in 3 -4 tablespoons of chia seeds. I like my chia pudding a little thicker so I usually use 4 tablespoons.
Step 2: Once you have mixed it well (making sure there are no lumps) pour the pudding mixture into a mason jar or a container with a lid. I stire (or shake) it again after about 15 minutes to make sure it is not clumpy.
Step 3: Place the jar in the refrigerator and chill for at least 1-2 hours (or overnight). This is a wonderful meal prep breakfast idea. Make several batches at one time and just add your favorite topping each morning.
If your chia seed pudding doesn’t set correctly, there are a couple of things you can check or try:
- If your pudding is not thick enough, add more chia seeds. Start with ½ tablespoon and let it sit a little longer.
- If your pudding has clumps, be sure to mix it well before putting it in the refrigerator. Sometimes I shake the jar one more time after about 10 minutes to make sure the seeds didn’t settle on the bottom of the jar.
- Make sure you are using fresh black or white chia seeds. Old seeds or other types of seeds will not work. Some brands work better than others as well.
Try these other healthy breakfast ideas too:
Berries & Cream Chia Pudding
- 1 cups milk of any kind..almond milk or coconut are wonderful too
- 3 tablespoons chia seeds
- ½ tablespoon honey or maple syrup
- ½ teaspoon vanilla extract
- ¼ cup strawberries sliced
- ¼ cup blueberries
- In a bowl, blend honey and vanilla with milk.
- Stir in chia seeds.
- Pour into a mason jar or container.
- Chill for at least 2 hours in the refrigerator or overnight.
- Top with fresh berries, nuts/ nut butter, fruit, granola, etc
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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