This berry chia pudding is awesome. The perfect texture, the right amount of sweetness, and topped off with a generous serve of fresh berries. Light, so delicious, and oh-so-good for you!
I’ll be honest: I’m usually more of a warm breakfast kinda gal. While I do love a smoothie here and there, or perhaps some chilled overnight oats, I usually opt for something hot to start my day.
HOWEVER — and yes, that’s a big “however — this chia pudding just might be the exception. Not only is it delish, but it also actually fills me up. For whatever reason, I sometimes feel cold breakfasts to be a little less satisfying (anyone else?) but with this chia pudding, that’s not the case.
Thanks to a generous serving of chia seeds, and the option to top it all off with a dollop of peanut butter, this chia pudding can keep you running all morning long. It’s also packed with some superfood ingredients to help bolster your all-around health and wellbeing.
Ingredients and Substitutions
- Oat milk: I used homemade oat milk to make this chia pudding, but any kind of milk would work. I typically like this best with either oat or almond milk, as I find the taste and texture turns out better than with soy or coconut — those can get a little too rich, in my opinion.
- Chia seeds: Obviously a must-have for this recipe. You can use either black or white, they work the same way. If you often use chia seeds in cooking, I highly recommend buying them in bulk, as it will save you A LOT of money. My favourite place to stock up is Nuts About Life, which also sells maca and linseed meal.
- Shredded coconut: This ingredient is completely optional, but I think it adds an amazing taste and texture to the pudding.
- Maple syrup: Just one tablespoon of maple goes a long way in this recipe. If you like it sweeter add more, or leave it out if you’re avoiding sugar.
- Maca powder: Maca powder is derived from the root of a Peruvian vegetable, and is said to boast a variety of health-promoting powers. Often touted as beneficial for women’s health and mood-boosting properties, its quickly become a fan-favourite superfood. The taste is mild and slightly earthy, making it a wonderful addition to baked goods and smoothies.
- Linseed meal: Linseed meal is simply ground linseeds (AKA flax seeds). Containing a fair dose of omega-3s and fibre, linseed meal is a good addition to help support healthy digestion.
FAQ
I say anywhere from 1:2 to 1:3 seeds to liquid. This recipe uses the 1:3 ration, but added flax meal and shredded coconut bulk it up a bit.
Chia seeds are full of healthy nutrients, so chia pudding is an easy way to eat a lot of them in one go, therefore boosting your intake of the nutrient
Absolutely! In fact, that’s the best way to make chia pudding. Overnight chia pudding is similar in concept to overnight oats. Simply mix everything, store it in an airtight container in the fridge, and dole out a portion for breakfast as you wish. Prep once, and get 4 days of brekkie out of it— not bad!
📖 Recipe
Berry Chia Pudding
- Total Time: 4 hours
- Yield: 4 1x
Description
This berry chia pudding is awesome. The perfect texture, the right amount of sweetness, and topped off with a generous serve of fresh berries. Light, so delicious, and oh-so-good for you!
Ingredients
Chia Pudding
- 1 ½ cups oat milk (or other milk of choice)
- ½ cup chia seeds
- ¼ cup shredded coconut
- 1 tablespoon pure maple syrup
- 1 tablespoon maca powder
- 1 teaspoon linseed meal ((flax meal))
Toppings
- frozen blueberries (heated)
- fresh raspberries
Instructions
- In a medium-sized bowl, mix together all chia pudding ingredients until everything is well-combined and uniform.
- Pour into an airtight container, or put foil over the bowl and ensure it's sealed.
- Transfer chia pudding to fridge and let sit overnight, or at least 4 hours.
- When ready to eat, top with desired toppings. I use fresh raspberries and frozen blueberries that I microwaved for 30 seconds (pour the juice on too for extra flavour!) For a more filling chia pudding, stir in some nuts or top with your favourite nut butter.
- The chia pudding will stay good when stored in an airtight container for about a week. This makes it a super-convenient meal to make ahead, since you can make this once and enjoy four breakfasts' worth of chia pudding throughout the week!
Notes
Nutrition calculated without toppings.
- Prep Time: 5 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 213
- Fat: 12.8
- Carbohydrates: 28.3
- Protein: 8.6
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