This blackberry chia pudding is a fun and very healthy way to start the day. It combines blackberries and ginger for lots of flavour, and is a vegan and gluten-free breakfast idea.
Chia pudding is perfect for a meal prep breakfast, and equally delicious as a mid-afternoon snack. I think I actually have it more as a 3pm sweet treat myself!
There are so many chia pudding recipes to enjoy, and if you are looking for some more ideas then perhaps my peach chia pudding and my cherry chia pudding will tempt you with their sweet summer fruit. Or for a more spiced version, my golden milk chia pudding is full of flavour.
For something a little different, my flaxseed pudding is tasty and so healthy too!
This berry chia pudding has a lovely tang and delightful sweetness. We use a touch of ginger for some zing, balanced out with the always decadent feeling maple syrup. It's such a good healthy breakfast or snack!
Why this recipe is so good
Full of flavour. The sharp tang of blackberries along with the ginger gives so much flavour to the chia pudding.
Enjoy year-round. Simply use frozen blackberries to enjoy whenever you fancy it!
Breakfast or snack. Chia pudding is perfect for both occasions!
Every year my family and I go blackberry picking, with the kids eating all of theirs and getting blackberry juice all over themselves and it being the adults that actually pick the blackberries . . . While our blackberry picking couldn't happen this year, I am looking forward to us all picking our own fruit again next year. It's such a relaxing fall day out.
So, I sometimes go to the freezer for this chia pudding. While you can use fresh blackberries, the season is fairly short and they can be super expensive at other times. Frozen berries are so convenient and I always have a good stock of them.
The other ingredients you will need are:
- Chia seeds: a really healthy little seed that is bursting with nutrients. Healthline says they are a good source of protein, fibre and calcium, amongst other nutrients. I like to use an organic brand such as Terrasoul organic chia seeds.
- Ginger: always packs a flavour punch, and works so perfectly with blackberries.
- Cinnamon: optional for those on a low histamine diet, but adds a lovely flavour for those able to tolerate it.
- Non-dairy milk: choose the type you like best.
- Maple syrup: for that all important hint of sweetness.
Make sure to check out the recipe card below for the full ingredients and instructions!
Fresh or frozen berries
While fresh blackberries are lovely to use when in season, this chia pudding is just as good with frozen fruit. I often find that out of season fruit is just as good when of the frozen variety rather than fresh, and works perfectly in recipes such as the blackberry chia jam and blueberry coconut chia pudding here on the site. So perhaps go raid your freezer to make some tasty fruity treats!
Step by step instructions
Making this chia pudding requires just a few steps and all are easy to do.
Combine the chia seeds and milk in a container that can be sealed and use a whisk or fork to combine them. Place in the fridge for at least two hours (image 1). If possible, stir halfway through to break up any clumps of chia seeds that form. The pudding will turn gelatinous in texture (image 2)
Heat the blackberries in a pan, along with the ginger, maple syrup and cinnamon if using (images 3 & 4). The fruit should break down and release its juices. Help it along with the back of a spoon if necessary. Set aside to cool.
Recipe tip: if the blackberries are sticking to the bottom of the pan when you first begin to heat them, add a touch of water to loosen.
Once the blackberry mixture has cooled, spoon half into the chia seed mixture and whisk to combine (image 5). Then spoon this into your bowl or jar, and top with the remaining blackberries. Serve immediately and enjoy!
- Using a whisk is a good way to combine the chia seeds and milk, and I find it works better than using a spoon.
- Stir the chia pudding halfway through the 'setting' time to break up any clumps of chia that form.
- Adjust the amount of milk to preference. If you prefer a looser pudding add a little more.
- Be sure to let the blackberry mixture cool before combining with the chia pudding.
Meal prep and chia pudding
Chia pudding is made for meal prepping! You can easily make the night before and let it sit in the fridge ready for the next day, when having a grab and go breakfast is so helpful.
If you follow a low histamine diet, leaving in the fridge overnight may not be as suitable. Histamine formation increases over time, so you may wish to make just a few hours before serving to help with this. I find that two hours is enough time for the chia pudding to come together.
More chia pudding recipes to enjoy
Blackberry chia pudding
- Add your chia seeds to a mason jar or dish that you can seal, and pour in the milk. Stir or whisk well to combine. Leave in the fridge for at least two hours, stirring halfway if possible.
- In a pan, heat the blackberries gently for 4-5 minutes until they break down and release their juices. Grate in the ginger, sprinkle in the cinnamon, if using, and pour in the maple syrup. Leave to cool for a few minutes.
- Pour half the blackberry mixture into the chia pudding and stir to combine. Add to your bowl or jar, and then spoon on the remaining blackberries.
- Stir the chia pudding around halfway through the 'setting' time to ensure even distribution of the milk and so the chia seeds can absorb the liquid.
- If your chia pudding is too thick, simply add a dash more milk and stir to combine.
- This has quite a lot of blackberries for a real fruity taste, reduce the quantity if you prefer.
- ginger, which scores 1. It states that small amounts are well tolerated.
- non-dairy milk has various scores.
- cinnamon scores 0 on the SIGHI list, but is rated higher on other lists.