A quick, easy, low-mess breakfast, making it perfect for school mornings. This vegan triple berry chia seed pudding is easily adaptable and only takes a couple of minutes to make!
Sometimes, I don’t know how I lived without chia seeds. I don’t mean to be over dramatic, but they are such a powerhouse of nutrition and can be used in so many different ways! Over the past few months, chia seeds have made in an appearance in many dishes and baked goods at my house. But one of my all-time favorite ways to eat chia seeds is in chia seed pudding. And pudding plus berries equals pure happiness.
One of the main reasons why I love chia seed pudding is that you can make it the night before and it’s a quick, easy, low-mess breakfast, making it perfect for school mornings.
I like to use this vegan triple berry chia seed pudding as a base for other recipes. For example, if I wanted a coconut chia seed pudding, I could simply use coconut milk and sprinkle unsweetened coconut shreds on the top in the morning.
It’s also very easy to double, triple, or even quadruple this recipe. You don’t have to be a math whiz or add 3/4 cup + 2/3 cup. Pinky promise.
This Vegan Triple Berry Chia Seed Pudding is so easy to make! It takes less than five minutes to prepare, only a handful of ingredients, and tastes amazing. If you like tapioca pudding or rice pudding, then I think you’ll really like this chia seed pudding.
I buy Bob’s Red Mill Chia Seeds, but I’ve seen them in bulk at Whole Foods and Earth Fare. They aren’t expensive, especially since you have to use so little. I use strawberries, blueberries, and raspberries for my chia seed pudding, but any other berry will work just fine.
Here’s the recipe:
- 1 cup non-dairy milk (almond, rice, or soy)
- 4 tablespoons chia seeds, black or white
- 1½ tablespoons organic pure cane sugar (or sweetener of choice)
- 1 teaspoon pure vanilla extract
- mixed berries of choice
- In a small bowl, combine the milk, sugar, and vanilla extract. Stir until combined. Sprinkle on the chia seeds and stir them in thoroughly.
- Pour mixture into a pint jar and refrigerate overnight, or until it reaches the desired thickness, stirring occasionally.
- Serve pudding with mixed berries sprinkled on top.
Looking for more chia seed recipes? I’ve got a few!
Iced Mint-Raspberry Tea with Chia Seeds
Rich Vegan Chocolate Chia Seed Pudding
Whole Wheat Chia Seed Pancakes
Thank you for sharing this post at City of Creative Dream’s City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week
I love how simple this is. And it looks so pretty too! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Laura@Baking in Pyjamas says
That dessert looks great, I’ve never used chia seeds before. I keep meaning to bake something with them in. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Lou Lou Girls says
I going to have to try this! Pinned. Lou Lou Girls
Thanks for sharing Margaret Anne at the Teach Me Tuesday Linky Party!
Looks wonderful! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This looks really good! Now to bug my mom to buy me some chia seeds…….
I really like chia puddings, I should make them more! I’ll go through phases, ha!
Coule Company says
Thanks for sharing this! I love chia seed pudding and will be trying out your mint-raspberry tea soon. =)