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!
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
🥣 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.
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.
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.
🧊 How to store
- Refrigerator storage: Store in airtight containers in the refrigerator for up to 3 days
- 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.
👉 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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Blackberry Chia Seed Pudding
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
Equipment
- 1 immersion blender
- 1 large mixing bowl
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