This blackberry chia pudding recipe is easy, creamy, and a delicious recipe to say good morning to. Packed with nutrients, full of fiber, and bursting with flavor, this blackberry chia seed pudding makes a great breakfast, snack, or even a guilt-free dessert. Plus, it’s simple to make, vegan, and naturally gluten-free.
Why Chia Pudding?
Chia seeds are tiny powerhouses of nutrition.
- High in Fiber
- Rich in Antioxidants
- Plant-Based Protein
- Omega-3 Fatty Acids
Therefore, I eat a lot of chia seed pudding and even drink chia water.
When combined with liquid, chia seeds expand and form a gel-like consistency, making them the perfect base for pudding and then you can add any fruits and toppings to make a parfait like snack.
Chia pudding is incredibly versatile—you can mix in almost add ins, adjust the sugar, and use so many toppings to create a treat that’s tailored to your taste buds.
Why Choose Blackberries?
Blackberries are not only delicious but also packed with essential nutrients.
- They’re rich in vitamins C and K, antioxidants, and fiber.
- Blackberries add natural sweetness.
- Their slightly tart flavor perfectly balances the creamy texture of chia pudding.
- The vibrant purple color also makes this dish visually stunning!
Plus, if you need to know what to make when it is blackberry season, this recipe is an easy choice!
Ingredients
- 1 cup fresh or frozen blackberries
- 5 1/2 tbsp chia seeds
- 1 1/2 cups almond milk (or your preferred plant-based milk)
- 1-2 tablespoons maple syrup (or honey, if not vegan)
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Vanilla Greek Yogurt – (optional) for layering and more creaminess; use vegan yogurt as an option
- Optional toppings: extra blackberries, sliced almonds, coconut flakes, pumpkin seeds, granola, flax seeds, goji berries
Equipment
- Fork – to smash blackberries into the chia pudding
- Medium bowl or jar
- Whisk
- Measuring cups and spoons
- Airtight chia pudding containers for storage and meal prep
Instructions
- Mix the Ingredients: In a medium bowl or jar, combine the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Stir thoroughly with a whisk to ensure the chia seeds are evenly distributed and avoid clumping.
- Let It Sit: Cover the mixture and refrigerate for at least 4 hours, or overnight. This allows the chia seeds to absorb the liquid and thicken to a pudding-like consistency. Stir the pudding after the first 10 minutes to prevent the chia seeds from clumping.
- Check Consistency: After chilling, the pudding should have a thick, creamy texture. If it’s too thick, you can add a little more plant milk and stir. If it’s too watery you can add more chia seeds.
- Layer and Serve: Smash some blackberries and layer between smashed blackberries and chia pudding. Mix in vanilla greek yogurt for added creaminess.
- Finally, top the blackberry chia pudding off with lots of blackberries, granola, or other toppings of choice.
Notes
Blackberry chia pudding is one of the best! In addition, feel free to customize it to your taste.
- Sweetener: Adjust the sweetness to your taste. You can use maple syrup, honey (if not vegan), or even agave nectar.
- Texture: If you prefer a smoother pudding, blend the chia pudding after it’s set to break down the seeds and create a silky texture.
- Storage: This pudding can be stored in the fridge for up to 4 days, making it a great meal prep option for busy weeks. Prepare it in individual containers for grab-and-go breakfasts or snacks.
- Toppings: Get creative with your toppings! Add fresh fruit, nuts, seeds, or even a dollop of coconut yogurt for added flavor and nutrition.
Add Ins and Variations
- Nut Butter Swirl: After the chia pudding has set, swirl in a spoonful of your favorite nut butter for a delicious nutty addition and extra creaminess.
- Chocolate Lover’s Dream: Mix in one tablespoon of unsweetened cocoa powder to the blackberry chia pudding for a rich chocolatey flavor.
- Tropical Twist: Add in diced mango, pineapple, and shredded coconut to transport yourself to a tropical paradise with every spoonful.
- Cinnamon Spice: Sprinkle in a pinch of cinnamon and nutmeg for a warm, comforting flavor.
- Protein Punch: Stir in a scoop of your favorite protein powder for an added protein boost, making this blackberry chia pudding an ideal post-workout snack.
Give these variations a try to keep your blackberry chia pudding exciting and fresh!
Why Moms Will Love This Recipe
I just had to mention that if you are on the go or a busy mom like me, this blackberry chia pudding is a lifesaver.
It requires minimal prep time and can be made the night before, giving you a quick, healthier option to grab in the morning.
Plus, kids love the fruity flavor and fun texture, making it a great way to sneak more fiber and nutrients into their diets.
I’ve also used this in place of commercial desserts and the kids love it just as much.
Questions
Can I use frozen blackberries?
Yes! Frozen blackberries work just as well as fresh. Simply blend or stir them into the chia pudding as directed. They may add a bit more liquid, so adjust the amount of almond milk if needed.
How long does chia pudding need to set?
Chia pudding typically needs at least 4 hours to thicken, but for best results, let it sit overnight.
Can I use other types of milk?
Absolutely. You can use any milk you prefer—coconut milk, soy milk, oat milk, or even regular dairy milk if you’re not vegan. Keep in mind, regular milk and the acids in the fruit don’t mix well. Combine and serve right away.
What can I use instead of maple syrup?
You can substitute maple syrup with blue agave sweetener, honey (if not vegan), or another sweetener like stevia or monk fruit if you’re watching sugar intake.
This blackberry chia pudding is the perfect blend of health and indulgence.
Ready to try this blackberry chia pudding? Gather your ingredients, follow the simple steps, and enjoy a healthy, delicious treat that the whole family will love.
If you tried it please comment and share this recipe. I truly appreciate it and thank you! Tag photos on IG @jackielikesrice
Easy Blackberry Chia Pudding
Equipment
- Fork – to smash blackberries into the chia pudding
- Medium bowl or jar
- whisk
Ingredients
- 1 cup fresh or frozen blackberries
- 5 ½ tbsp chia seeds
- 1 ½ cups almond milk or your preferred plant-based milk
- 1-2 tablespoons maple syrup or honey, if not vegan
- ½ teaspoon vanilla extract
- 1 pinch sea salt
- Vanilla Greek Yogurt optional for layering and more creaminess; use vegan yogurt as an option
- Optional toppings: extra blackberries and sliced almonds, coconut flakes, pumpkin seeds, granola, flax seeds, goji berries
Instructions
- Mix the Ingredients: In a medium bowl or jar, combine the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Stir thoroughly with a whisk to ensure the chia seeds are evenly distributed and avoid clumping.5 ½ tbsp chia seeds, 1 ½ cups almond milk, 1-2 tablespoons maple syrup, ½ teaspoon vanilla extract, 1 pinch sea salt
- Let It Sit: Cover the mixture and refrigerate for at least 4 hours, or overnight. This allows the chia seeds to absorb the liquid and thicken to a pudding-like consistency. Stir the pudding after the first 10 minutes to prevent the chia seeds from clumping.
- Check Consistency: After chilling, the pudding should have a thick, creamy texture. If it’s too thick, you can add a little more plant milk and stir. If it's too watery you can add more chia seeds.
- Layer and Serve: Smash some blackberries and layer between smashed blackberries and chia pudding. Mix in vanilla greek yogurt for added creaminess.Vanilla Greek Yogurt, 1 cup fresh or frozen blackberries
- Finally, top the blackberry chia pudding off with lots of blackberries, granola, or other toppings of choice.Optional toppings: extra blackberries
LEAVE A COMMENT