Blackberry Chia Seed Pudding

Blackberry Chia Seed Pudding, a simple blackberry-infused chia seed pudding topped with fresh blackberries and granola. A great plant-based breakfast to prep ahead!

a top down photo of the top of three glasses of blackberry chia pudding with granola and fresh blackberries as garnish

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Love blackberries? Love chia pudding? Make a blackberry-flavored chia pudding! This easy and tasty recipe is great for a plant-based breakfast or a fruity and filling snack.

👉 Ready to learn how to make chia seed pudding with blackberries? Let’s do it!


🍒 Ingredients

  • Chia seeds: The base of this recipe, chia seeds are small seeds from the Salvia hispanica plant that form a gel-like consistency when mixed with liquids
  • Plant-based milk: The liquid that mixes with the seeds to make the pudding, we’re using plant-based creamy oat milk (but any milk will do)
  • Blackberries: The fruit star of this recipe, blackberries add a touch of tart and sweet
  • Nuts or seeds: For a crunch factor we’re adding your choice of nuts or seeds
  • Flavorings: A touch of vanilla extract and maple syrup add a slightly warm and sweet flavor to the pudding
  • Recommended tools: small mixing bowls, small glasses or jars for single-servings of pudding
bowls of chia seeds, blackberries, milk, vanilla, maple syrup, and granola on a white table
Ingredients: chia seeds, blackberries, milk, vanilla, maple syrup, granola

🥣 How to make (step-by-step photos)

1️⃣ Step One: Blend blackberries with milk

Add blackberries, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl.

Blend with an immersion blender (or place inside a blender) to make a blackberry-flavored liquid.

a bowl of plant-based milk with blackberries on a table with an immersion blender
Blend blackberries with milk, vanilla, and maple syrup

2️⃣ Step Two: Make chia pudding

Stir chia seeds into the blackberry-flavored milk and let sit 10 minutes.

Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.

a bowl of blackberry chia seed pudding with a whisk on a white table
Mix in chia seeds

2️⃣ Step Two: Garnish and serve

To build the pudding cups, add the chilled and thickened blackberries chia pudding into small glasses or jars, leaving about 1/2 inch left at the top.

Then add blackberries and a sprinkle of nuts or seeds.

a close up photo of a glass of blackberry-flavored chia seed pudding with granola and fresh blackberries as garnish

🧊 How to store

  1. Refrigerator storage: Store in airtight containers in the refrigerator for up to 3 days
  2. Freezer storage: It is possible to freeze chia pudding, but I recommend freezing in single servings. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
three jars of purple chia seed pudding with blackberries and granola on a white table

👉 More chia seed pudding recipes

Want more chia pudding recipes? I’ve got you covered with Peach Chia Seed Pudding, Cherry Chia Seed Pudding, Plum Chia Seed Pudding, and Strawberry Chia Seed Pudding.

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Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

a close up photo of a glass of blackberry-flavored chia seed pudding with granola and fresh blackberries as garnish

Blackberry Chia Seed Pudding

Kristina Todini, RDN
Blackberry Chia Seed Pudding, a simple blackberry-infused chia seed pudding topped with fresh blackberries and granola. A great plant-based breakfast to prep ahead!
5 star (1 rating)
Prep Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 15 minutes
Course Breakfast + Brunch
Cuisine Gluten Free, Vegan
Servings 4 servings
Calories 201 kcal

Equipment

  • 1 immersion blender
  • 1 large mixing bowl

Ingredients
  

  • 1 cup blackberries plus more for garnish
  • 2 cups plant-based milk
  • 1 tablespoon maple syrup
  • ½ tablespoon vanilla extract
  • ½ cup chia seeds
  • Optional garnishes: blackberries, nuts or seeds

Instructions
 

  • Blend blackberries: Add blackberries, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl. Blend with an immersion blender (or place inside a blender) to make a blackberry liquid.
    1 cup blackberries, 2 cups plant-based milk, 1 tablespoon maple syrup, ½ tablespoon vanilla extract
  • Make chia pudding: Add chia seeds to the mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well. Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
    ½ cup chia seeds
  • Build chia pudding cups: To build the pudding cups, add the chilled and thickened blackberry chia pudding into small glasses or jars, leaving about 1/2 inch left at the top. Then add blackberries and a sprinkle of nuts or seeds.
    Optional garnishes: blackberries, nuts or seeds

Notes

Make ahead: Chia seed pudding is great for meal prep and can be made up to 3 days before eating. Build the entire pudding with toppings, or just make the pudding ahead of time and then top with blackberries and nuts or seeds before serving.
Leftovers and storage: Store in airtight containers in the refrigerator for up to 3 days. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
Nutrition notes: Nutrition information is an estimate for all ingredients and using sunflower seeds as a source for the nuts or seeds. This recipe is vegan and gluten free.

Nutrition

Serving: 1servingCalories: 201kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 61mgPotassium: 218mgFiber: 10gSugar: 14gVitamin A: 335IUVitamin C: 8mgCalcium: 323mgIron: 3mg
Keyword blackberry chia seed pudding
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