Mix up your breakfast routine with this fun and vibrant Berry Chia Pudding. Made with a blend of strawberries, raspberries, blueberries, and chia seeds, it’s high fiber breakfast.
A Healthy Berry Chia Pudding
Move over overnight oats, chia pudding is higher in fiber and possibly more fun!
Chia seeds are high in fiber, so they absorb a lot of water. Mixed with a milk, like almond milk, they form a gel that makes a pudding-like texture.
Chia seed pudding can be made in a variety of flavors! I started my chia pudding journey out with this basic Keto Chia Pudding recipe (vanilla).
It was so good (and so popular!) that I branched out and made some fun flavor combos like Matcha Chia Pudding and Lemon Chia Pudding. Definitely try one of my other chia pudding recipes.
There’s this fun guide to making High Protein Chia Seed Pudding. You can incorporate some of the protein options into this Mixed Berry Chia Seed Pudding if you’d like!
To double up on the berry goodness, I blended fresh berries into the pudding, and also saved some for the topping!
Chia seeds are high in fiber, plus omega 3 fatty acids. They are a great addition to any diet to improve gut health and lower the glucose response to meals. Great reasons to add this to your weekly meal prep!
What You’ll Need
- Fresh Berries (blueberries, raspberries, strawberries, and blackberries are all good! Use 1 or a mixture of any.)
- Chia Seeds (I buy these in bulk to use in my many chia seed recipes!)
- Unsweetened Almond Milk (or use a creamy coconut milk, but almond milk lasts longer if you’re prepping this pudding to last a few days! Oat milk, cashew milk, and hemp milk all work as well. Plant-based milks are thinner than dairy milk but all milks will work.)
- Allulose (or your favorite sweetener, like honey, maple syrup, or a monk fruit and erythritol blend)
- Coconut Oil (this gives it a super creamy texture!)
- Vanilla Extract
- Lemon Juice (necessary for bringing out the berry flavors!)
How to Make Berry Chia Seed Pudding
Step 1: Add the almond milk, berries, sweetener, lemon juice, and vanilla to a blender, and process to form a berry-milk.
Step 2: With the blender running, drizzle in the warmed coconut oil. This will help it emulsify and not solidify as it mixes into the cold milk.
Step 3: Add the chia seeds into the berry-milk mixture. Pulse to combine. Allow the seeds to absorb liquid for about 10 minutes. Pulse to combine again. Repeat this process 3-4 times. This prevents the chia seeds from clumping.
Step 4: Add the berry chia seed pudding to individual jars or a large airtight container and refrigerate for a couple of hours or overnight to fully thicken. If necessary, add more chia seeds to thicken the pudding or more milk to thin it out to your preference.
Troubleshooting Chia Pudding
Too runny? Add another 1-2 tablespoons of chia seeds and stir to combine if your pudding doesn’t thicken up to your desired texture. Allow the chia pudding to thicken for a couple hours or overnight to fully thicken.
Too thick? If your pudding thickens too much, thin it out with some additional milk. Add a couple tablespoons of almond milk (or even water!) until the pudding is the right consistency.
Can I use coconut milk for this recipe? Yes, for an extra creamy keto chia pudding recipe! Swap the almond milk and coconut oil for canned coconut milk for a Coconut Berry Chia Pudding. However, plan to use it within 2 days. I prefer the combination of almond milk and coconut oil because coconut milk goes bad quickly. Coconut milk chia pudding will only last 2 days in the fridge, whereas the almond milk and coconut oil mixture will last 4-5 days.
Variations & Serving Suggestions
Keto Berry Chia Pudding: Use 1/2 cup of strawberries, blackberries, or raspberries in this recipe to lower the carb count and fit it into a low carb diet. Be sure to use allulose or another keto sweetener.
High Protein Berry Chia Pudding: Instead of using all almond milk, substitute half of the almond milk for Greek yogurt. Increase the protein even more by adding 2-3 scoops of whey protein powder and collagen protein into the milk mixture. This pudding can easily be made with 20-30 grams of protein per serving.
Blueberry Chia Pudding Recipe: Choose your own berry combination in this recipe! Use all fresh blueberries for a blueberry chia seed pudding, or try all blackberries for a blackberry chia pudding. Strawberries or raspberries both work too!
Mango Chia Pudding: Swap the berries for 2 cups of fresh or frozen mango. Lessen the added sweetener if using mango in place of berries.
Creamy Chia Pudding: If you don’t enjoy the tapioca-like texture of chia seeds, blend this pudding into a creamy creamy pudding. See this post for a step-by-step process (this is for a chocolate chia pudding but you can use this recipe with that method!).
Chia Pudding Topping Suggestions
The toppings are half the fun! Be creative and top each chia pudding with a new combination to prevent boredom.
- Fresh Berries! Raspberries, strawberries, blueberries, and blackberries
- Other Fresh Fruit: Bananas, pineapple, and mango are awesome
- Pecans, almonds and walnuts
- Almond butter, pecan butter, sunflower seed butter, or natural peanut butter
- Unsweetened coconut, coconut butter, or coconut flakes
- Cocoa nibs or low carb chocolate chips
- Drizzle of honey
- Greek Yogurt or Whipped Cream (unsweetened or sweetened with allulose)
Other Chia Seed Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Berry Chia Pudding
Equipment
- blender
Ingredients
- 2 cups berries mixed or choose your favorite one
- 2 cups almond milk unsweetened, or milk of choice
- 3-4 tablespoons allulose or sweetener of choice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- 1/2 cup chia seeds
Instructions
- Add the almond milk, berries, sweetener, lemon juice, and vanilla to a blender, and process to form a berry-milk.
- With the blender running, drizzle in the warmed coconut oil. This will help it emulsify and not solidify as it mixes into the cold milk.
- Add the chia seeds into the berry-milk mixture. Pulse to combine. Allow the seeds to absorb liquid for about 10 minutes. Pulse to combine again. Repeat this process 3-4 times. This prevents the chia seeds from clumping.
- Add the berry chia seed pudding to individual jars or a large airtight storage container and refrigerate for a couple of hours or overnight to fully thicken. If necessary, add more chia seeds to thicken the pudding or more milk to thin it out to your preference.
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