This deep red berry chia pudding takes only 10 minutes to prepare and is highly nutritious. Delicious either as a quick breakfast or soft puddingy dessert.
This berry chia pudding recipe needs only a small amount of natural sweetener as the almond milk has a mild sweetness to it already. The slightly sharp berries with creamy sweet chia seed base go beautifully together.
These little puddings make just the most perfect, nourishing raw breakfasts and I think they show how quick and easy eating raw food can be.
When you’re curious about how to start a raw food diet, realising how easy it is to make delicious raw food recipes like this is such a game-changer.
It all becomes very do-able.
Why is chia seed pudding healthy?
The reason why chia seed pudding is considered healthy is partly due to the nutritional content of the chia seeds.
Chia seeds are packed full of nutrients and are especially rich in vitamins, minerals, fibre, omega 3 fatty acids and protein.
They absorb many times their weight in liquid when soaked or ground and this creates a light jelly-like texture. It makes them perfect for puddings which you can top with beautiful healthy ingredients like fruit.
What is the ratio of chia seeds to liquid?
For this recipe which makes 2 servings, use 4 tablespoon chia seeds per 1 cup of plant milk.
To make one serving, half the ingredients. You can easily double the recipe to make additional servings.
- 1 serving - 2 tablespoon chia seeds, ½ cup liquid
- 2 servings - 4 tablespoon chia seeds, 1 cup liquid
- 3 servings - 6 tablespoon chia seeds, 1 ½ cups liquid
- 4 servings - 8 tablespoon chia seeds, 2 cups liquid
How do you thicken chia seed pudding?
To thicken just add more chia seeds. I find between 3-4 tablespoon in total per cup of milk works great for most chia pudding recipes.
The pudding doesn’t thicken instantly as it needs time to absorb the liquid to change consistency. This is why this dish makes such a great food prep recipe as you can leave it overnight in the fridge to thicken.
If you want to enjoy this recipe straight away then you can grind the chia seeds up first in a high speed blender before adding the liquid. You’ll have your pudding in just a few short minutes.
What other ingredients are in this recipe?
- Almond Milk: Almond milk makes a great creamy alternative to dairy and if you make your own plant milks you forgo any nasty ingredients that some brands add in. Homemade plant milks always taste so much better too!
- Mixed Red Berries: Fresh or frozen, berries add that special something to many recipes as well as adding important nutrients like antioxidants, vitamin C, and the natural fibre that our bodies need. Berries are also on Dr Gregor’s Daily Dozen Checklist, which is totally checking out. You can download the app on your mobile for free.
- Maple Syrup: I use maple syrup as my sweetener of choice as it contains some minerals, as well as tasting delicious, of course. If you prefer then use a different sweetener instead like date paste.
- Vanilla Extract: Adds a beautiful rich intense flavour and smell to puddings, cakes and custards. I use extract as it's a great alternative to buying vanilla pods, which can be expensive.
- Almond butter
- Peanut butter
- Cinnamon powder
- Cacao Powder
- Cacao Nibs
- Desiccated Coconut
- Flax Seeds
- Sesame Seeds
More raw plant-based breakfast ideas
If you like this red berry chia pudding recipe for breakfast, please also check out my other breakfast ideas:
- Strawberry and Coconut Chia Seed Pudding
- Butternut Squash Mango Smoothie Bowl
- Overnight Oats with Apple, Pomegranate & Pecans
- Peach Melba Overnight Oats
Red berry chia pudding
- Measuring jug.
- Small bowl
- 2 small glasses.
- 1 cup (250ml) almond milk or your favourite plant milk.
- 4 tablespoon chia seeds.
- ½ teaspoon vanilla extract.
- 1 tablespoon maple syrup or date paste.
- 1 cup mixed fresh or frozen (defrosted) berries.
- Pour almond milk into the measuring jug. Add chia seeds, vanilla and whisk together with a fork, so that there are no lumps.
- Divide into 2 glasses and allow to sit in the refrigerator overnight, so the chia seeds can soak up the plant milk.
- In the morning remove the puddings from the fridge. Mash half the berries together in a small bowl, add the maple syrup plus 2 tablespoon chia pudding (1 tablespoon from each glass) then stir.
- Divide the pink mixture equally over the top of each pudding. Top with the remaining mixed fruit then serve.
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I’m off to make some tea!
mum, dog owner, lover of raw food