Go Back
–+ servings
A close up look at the color and texture of berry chia pudding.
Print Recipe
No ratings yet

Berry Chia Pudding

A fresh and vibrant Berry Chia Pudding, perfect for breakfast with tons of your favorite toppings!
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: berry chia seed pudding, mixed berry chia pudding, strawberry chia pudding
Servings: 4 servings (~1 cup each)
Calories: 222kcal

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.

Notes

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.

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
  • Bananas
  • 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
  • Greek Yogurt or Whipped Cream (unsweetened or sweetened with allulose)
 

Nutrition

Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 167mg | Potassium: 134mg | Fiber: 10g | Sugar: 7g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 291mg | Iron: 2mg