Blueberry Raspberry Chia Seed Pudding

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Are you ready to try a tasty and healthy dessert? Vegan blueberry raspberry chia seed pudding is a sweet treat that will satisfy your taste buds without any guilt. This pudding is super easy to make and packed with good stuff like vitamins, fiber, and a touch of natural sweetness.

Imagine the fresh taste of berries mixed with creamy chia pudding. It’s perfect for breakfast, a snack, or even dessert. Once you try it, you’ll see why this pudding is a favorite for many. You might find yourself making it again and again.

What You Need

To make vegan blueberry raspberry chia seed pudding, you start with chia seeds. They’re the magic ingredient that makes the pudding gel-like. You’ll want about three tablespoons.

Next, grab some plant-based milk. Almond, soy, or coconut milk all work well. You’ll need one cup. This is what makes the pudding creamy.

Don’t forget the blueberries and raspberries. Fresh or frozen, you’ll need about half a cup of each. They add flavor, sweetness, and a pop of color.

You’ll also need a touch of maple syrup. Around one to two tablespoons should sweeten things up nicely.

A splash of vanilla extract adds extra flavor. Just a half teaspoon will do the trick.

Optionally, you can sprinkle some cinnamon for a bit of warmth. A quarter teaspoon is plenty.

Now, make sure you have a mixing bowl or jar on hand. This is what you’ll use to mix everything together and let it set. A spoon will help you stir it all up.

Finally, have some patience. Chia seed pudding needs a few hours in the fridge to thicken, so plan ahead. You might even want to let it sit overnight for the best texture.

Preparing The Ingredients

Gather your ingredients for the vegan blueberry raspberry chia seed pudding. You will need chia seeds, almond milk, fresh blueberries, raspberries, and a little bit of maple syrup for sweetness.

Start with chia seeds. You’ll want about a quarter of a cup. These tiny seeds will expand and become pudding-like when mixed with milk.

Pour in the almond milk. Use about one cup. This will be the base that makes the pudding creamy. If you prefer a different plant-based milk, that’s fine too.

Wash your blueberries and raspberries. A handful of each should do. Fresh berries offer the best flavor, but you can use frozen ones as well.

For sweetening, add a spoonful of maple syrup. This adds just a touch of sweetness. Adjust according to your taste.

Make sure you have a mixing bowl ready. You’ll combine everything here before letting it rest. This is crucial so the chia seeds can absorb the liquid and swell.

Set your ingredients aside and make sure everything is prepped. This makes putting the pudding together a breeze.

Serving Suggestions

• You can enjoy your vegan blueberry raspberry chia seed pudding at any time of day. For breakfast, pair it with some granola and a bit of fresh fruit. It gives a nice crunch and makes the dish even more filling.
• If you’re serving this as a snack, add a dollop of almond or coconut yogurt on top. They add a rich texture and can make your pudding creamy. Sometimes, a sprinkle of nuts or seeds adds both flavor and nutrition.
• To make your pudding a dessert, drizzle a bit of maple syrup over it. The sweetness pairs well with the tart berries. You could even add a few dark chocolate chips for a special treat.
• If you want to take it to-go, layer the pudding, fruits, and any extras in a jar. It’s portable and keeps things fresh until you’re ready to eat.
• Try serving in small glasses for gatherings or parties. They look pretty and are easy for guests to handle. You might notice how the colors of the berries stand out in clear glassware.

Storage Tips

• Store your vegan blueberry raspberry chia seed pudding in an airtight container. This helps keep it fresh and prevents any unwanted odors from mixing in. Your pudding will stay tastiest in the fridge for about 3-5 days.
• If you made a big batch and need to save some for later, consider freezing it. Spoon portions into small containers or use a muffin tin. Once frozen, pop them out and store in a ziplock bag. Just thaw what you need the night before in the fridge.
• Labeling your containers with the date you made it can help you keep track of freshness. This way, nothing gets forgotten in the back of the fridge.

Blueberry Raspberry Chia Seed Pudding

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Prep Time 10 minutes mins

Resting time 4 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 160 kcal

Ingredients

  

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• 4 tablespoons of chia seeds
• 1 cup of plant-based milk almond, soy, or coconut
• ½ cup of blueberries
• ½ cup of raspberries
• 1-2 tablespoons of maple syrup
• ½ teaspoon of vanilla extract
• ¼ teaspoon of cinnamon optional

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Instructions

 

• Gather chia seeds, plant-based milk, blueberries, raspberries, maple syrup, vanilla extract, and cinnamon (optional).
• Wash the blueberries and raspberries if fresh, or thaw them if frozen.
• Add 3 tablespoons of chia seeds to a mixing bowl or jar.
• Pour 1 cup of plant-based milk into the bowl.
• Stir in 1-2 tablespoons of maple syrup for sweetness.
• Add ½ teaspoon of vanilla extract to enhance the flavor.
• Optionally, sprinkle in ¼ teaspoon of cinnamon.
• Mix all the ingredients thoroughly to combine.
• Cover the bowl or jar and refrigerate the mixture for a few hours or overnight to allow the chia seeds to absorb the liquid and thicken.
• Stir again before serving to ensure an even consistency and serve.

Nutrition

Calories: 160kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.