Summer Berry Chia Pudding Recipe

A refreshing, antioxidant-packed chia pudding with summer berries, omega-3s, and fiber, ready in minutes and perfect for breakfast, snacks, or dessert.

I love using chia seeds for a simple, no-cook, healthy dessert. They’re an excellent source of omega-3 fatty acids, fiber, and even protein. When combined with liquid and a touch of sweetness, chia transforms into a pudding reminiscent of tapioca.

This recipe takes advantage of beautiful summer berries for an antioxidant and fiber boost. 

Recipe: Summer Berry Chia Pudding Recipe

You’ll need: a blender, fine-mesh strainer, and a bowl deep enough so that the strainer doesn’t touch the liquid

Optional: individual ramekins for serving

Time: 15 minutes of preparation, chill for at least 2 hours

Ingredients (4 servings):

• 1 cup (8 ounces) raspberries or blackberries, washed. Put aside a small handful for garnish 
• 2 cup nondairy milk of choice (I like to use plain soy milk for the protein, or a mix of half water and half soy. Almond or oatmilk also work well.) 
• ½ cup chia seeds 
• 2 – 3 tablespoons honey or maple syrup, to taste 
• ¼ – ½ teaspoons fine sea salt, to taste 
• Optional: crushed nuts, granola

Instructions:

1. In a blender, add berries (except for the reserved ones), nondairy milk, and sweetener. Blend on high for about 30 seconds, until smooth.
2. Set the strainer over a bowl, and pour in the blended mixture. Let it drain, stirring near the end to help push through the liquid while leaving the seeds behind. 
3. Add salt to taste, starting with ¼ teaspoon and up to ½ teaspoon. Adjust sweetness if needed.
4. Add the chia seeds and stir well to distribute. If using ramekins, pour the mixture in now. 
5. Chill for at least 2 hours, or overnight. Serve topped with fresh berries, and add nuts or granola for a bit of crunch. 

Nutrition (per ½ cup serving): Calories: 234; Carbohydrate: 28.5 g; Protein: 8.6 g protein; Fat: 10.9 g fat (8.95 g poly- and monounsaturated); Fiber: 12.8 g; Sugar: 12.6 g 

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