This Berry Vegan Chia Seed Pudding features fresh strawberries and wild blueberries, layered between vanilla chia seed pudding. The perfect simple treat for any time of day, and especially to celebrate a patriotic holiday like 4th of July!
You know those days when you just need an extra boost of energy?! Pretty much every afternoon for me since I’m not a coffee drinker. Introducing the perfect energizing breakfast or snack: berry chia pudding!
Speaking of coffee, I often get questions on how to drink less caffeine and this snack is a great solution. The afternoon lull hits around 3pm, so I grab my pudding from the fridge for a sustainable energy boost.
This is both easy to make and filling, thanks to the fiber and protein. I always reach for it when I’m craving something sweet, but don’t want to crash from processed sugar. These berries are low in sugar and full of antioxidants.
Not to mention, this snack looks gorgeous with minimal effort so you can treat yourself to something special and simple. Win-win.
This recipe is:
- refined sugar-free
Tools + ingredients:
How to make:
Yes, this pudding can be prepped and left in the fridge overnight. Therefore, I recommend prepping it for a few days ahead. You can even keep the toppings in a separate container, and combine the two when you’re ready to enjoy.
Although I layered mine in a mason jar, feel free to prep it in a bowl if that’s your vibe. The bright berries taste delicious regardless.
This pudding provides over 30g of fiber, which means you can check off your daily minimum needed. Fiber is so important for gut health, digestion, and clear skin. Did you know these seeds have over 5x the calcium that dairy milk has? They’re also rich in omega-3, potassium, and iron.
If you try this berry chia seed pudding recipe, please leave a comment and rate it below. Would love to hear what you think and if you make any changes.
Berry Chia Seed Pudding
- 1 cup coconut milk
- ⅓ cup chia seeds
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 sprinkle cinnamon
- ⅔ cup strawberries sliced
- ⅔ cup wild blueberries fresh or frozen
Chia Pudding Base
- Add coconut milk and chia seeds to a bowl, whisk until fully mixed. Add vanilla extract, maple syrup, and cinnamon. Whisk again, place in fridge to thicken for 2+ hours.
Chia Pudding Layers
- Prep strawberries and blueberries. Remove pudding from fridge and check consistency for thickness.
- Add half the blueberries to a mason jar. Layer ⅓ of the chia pudding evenly on top. Layer half of the strawberries evenly on top.
- Layer ⅓ of the chia pudding evenly on top. Layer ⅓ cup of blueberries evenly on top. Layer the rest of the chia pudding evenly.
- Add the remainder of the strawberries, and style with a few blueberries.
- You can use frozen berries if you let them thaw for a bit.
- Feel free to leave out the maple syrup if you don’t want to sweeten the chia pudding.
- Recommend making this in batches for meal prep.