Berry Chia Seed Pudding is a quick and easy recipe that’s creamy, delicious, and perfect for a healthy gluten-free and vegan breakfast.
Made with fresh or frozen berries, this nutritious meal prep idea is a refreshing summer treat perfect for busy days.
For more tasty chia pudding with fruit, try my pineapple chia pudding or coconut mango chia pudding next.
Berry chia seed pudding is one of my favorite make-ahead breakfasts, and I’ve been making it for years because it’s the perfect solution for busy mornings. It "cooks overnight" while you sleep, so it’s ready to grab and enjoy first thing, saving you time and effort.
Imagine waking up to a naturally sweet, real-food breakfast bursting with refreshing berry flavor and antioxidants – it's light, energizing, and keeps you full. Plus, you can easily customize it! I often add vanilla plant-based protein for an extra boost.
For more yummy options, try my carob powder pudding, spirulina chia pudding, or chia flax pudding.
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Ingredients and Substitutions
- Mixed berries: I used a mix of frozen blueberries, strawberries, blackberries, raspberries, and currants because they’re easily available, but fresh berries work too.
- Chia seeds: These tiny superfoods that naturally thicken the pudding into a smooth, velvety texture.
- Plant-based milk: Almond milk was my choice, but you can swap it for soy, coconut, or oat milk.
- Maple syrup: Pure maple syrup adds a natural sweetness, though agave, date syrup, or stevia are excellent alternatives.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Berry Chia Seed Pudding
Step 1: Combine chia seeds, almond milk, and maple syrup in a bowl, whisking until smooth and lump-free.
Step 2: Add the berries and stir until evenly distributed. Tip: For a vibrant pink color, mash a few berries with a fork while stirring.
Step 1: Cover and refrigerate for at least 2 hours or overnight. Serve chilled, topped with extra berries, fresh mint, or crispy granola.
Storage
Store berry chia seed pudding in an airtight container or individual jars in the refrigerator for up to 4 days.
Variations
- Protein-packed: Add a scoop of plant-based protein powder for extra nutrition.
- Add nut butter: Stir in a spoonful of cashew or peanut butter for added creaminess and protein.
- Citrus burst: Add ½ teaspoon of lemon zest for a fresh, citrusy boost.
- Nutty crunch: Top with chopped almonds, walnuts, or shredded coconut for extra texture.
- Berry banana chia pudding: Mash or slice half a ripe banana into the mixture for natural sweetness and a thicker texture.
Marinela's Tip
For a vibrant pink color, mash a few berries with a fork while mixing them in. This will release more juice and give the pudding a beautiful pink hue.
Frequently Asked Questions (FAQ's)
Absolutely! You can swap maple syrup for agave, date syrup, stevia or your favorite sweetener.
More Vegan Breakfast Ideas
- Healthy oatmeal with mango
- Overnight flaxseed pudding
- Cinnamon banana overnight oats
- Chocolate protein chia pudding
- Overnight snickers oats
- Overnight quinoa oats
📖 Recipe
Berry Chia Seed Pudding
Equipment
- 1 Bowl
- 1 Spoon
Ingredients
- 2 tablespoons chia seeds
- ½ cup almond milk or any plant-based milk
- 1 teaspoon pure maple syrup or more to taste
- ¾ cup mixed berries frozen or fresh
Instructions
- Whisk chia seeds, almond milk, and maple syrup until smooth.2 tablespoons chia seeds, ½ cup almond milk, 1 teaspoon pure maple syrup
- Stir in berries. For a vibrant pink color, mash a few berries with a fork while stirring.¾ cup mixed berries
- Cover and chill for at least 2 hours or overnight. Top with more berries, mint, or granola.
Notes
- Store in an airtight container or jars in the fridge for up to 4 days.
- For a protein boost, add a scoop of plant-based protein powder.
- For extra creaminess, stir in peanut butter or cashew butter.
Nutrition
If you try this frozen berry chia pudding, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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