Creamy chia seed pudding made with berries, almond butter, vanilla and maple syrup. This blended vegan treat makes a nutritious breakfast or dessert.
I was never a fan of chia pudding. That is, until I discovered this creamy version. It’s dreamy. Unlike usual chia pudding this darling’s texture is totally luscious. And gorgeously smooth. No overly gelatinous texture here! Yay!
Oh and did I mention this chia pudding sets almost immediately. Yep, all thanks to grinding those chia seeds first! It’s super simple.
Just pop the chia seeds into the blender and grind until dust. Add two tablespoons of ground chia back to the blender with milk, raspberries, blueberries, maple syrup, vanilla bean paste, almond butter and a pinch of salt. Blend. And voila. Done.
You can enjoy the chia pudding as is. Or like me, take some pretty serving glasses and layer with home made muesli, yoghurt, edible flowers and runny honey for a show stopping start to the day!
I make this recipe the night before for a super quick breakfast and the kids love them!
If you enjoy this creamy chia pudding, then you’ll also love our creamy chocolate peanut butter chia pudding! It’s divine!
Happy blending.
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creamy chia pudding
- Total Time: 10 mins
- Yield: 8 small glasses or bowls 1x
Description
Creamy chia seed pudding made with berries, almond butter, vanilla and maple syrup. This blended vegan treat makes a nutritious breakfast or dessert.
Ingredients
Creamy Chia Pudding:
- 1/4 cup (45 grams) white chia seeds
- 2 cups (500 ml) milk of your choice
- 1 cup (100 grams) frozen raspberries
- 1 cup (100 grams) frozen blueberries
- 1/2 cup (125 ml) pure maple syrup
- 2 heaped tablespoons almond butter
- 1 tablespoon vanilla bean paste (or extract)
- good pinch of sea salt
To serve:
- 2 cups home made muesli or granola
- 1 cup (250 grams) greek (or coconut) yoghurt
- 1 cup (100 grams) fresh berries
- edible flowers (optional)
- 2 tablespoons honey
Instructions
To make the creamy chia pudding:
- Place the chia seeds into a blender and blitz until finely ground. Remove from the blender and measure 2 heaped tablespoons of ground chia. Set aside. (Save remaining ground chia seeds for next time).
- Place the 2 tablespoons of ground chia seeds, milk, raspberries, blueberries, maple syrup, almond butter, vanilla and sea salt into the jug of a blender.
- Blitz for 2-3 minutes or until thoroughly combined and smooth.
- Pour the mixture into a bowl and pop into the fridge for an hour or two.
To serve:
- Place a layer of muesli into a serving glass, layer with chia pudding and yoghurt, top with fresh berries, muesli, edible flower and honey. Enjoy x
Notes
This creamy chia pudding can be made vegan by using almond milk and coconut yoghurt.
Store creamy chia pudding in the fridge. Will keep for 1-2 days.
To speed up chilling time, place the chia pudding in the freezer for 30 minutes.
- Prep Time: 10 mins
- Cook Time: 1 hour setting time
- Category: Breakfast
- Method: No Heat
- Cuisine: American
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Sounds delish – but do you only end up using 2 tbsp of the chia seeds?
Hi Amy! Sorry for the confusion – the remaining ground chia can be used for your next batch. I gave the 1/4 cup measurement as it’s a little difficult for my blender to grind smaller amounts. Hope that makes sense. Oh, to store the leftover remaining chia seeds – simply pop into a lock safe bag or small container and pop in the fridge. Hope that helps. Kayla x
I only have black chia seeds – same same but different?
I have the same question – white or black chia? Different / or the same?!
Hi lovely! Either black or white chia seeds will work. Apologies for my delayed reply. Kayla x
Black chia seeds will amend the colour slightly but will still be fab. Apologies for my delayed reply lovely x
Just made this and on half of it made it to the fridge as my one year old and three year old couldn’t get enough of it. Massive win 🙂 thank you x
YAY! Oh Annie I’m so happy your kids enjoyed it! Thanks for letting me know xx