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 blackberry chia seed 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! Frozen berry chia pudding is so simple to make!
Breakfast or snack. Chia pudding is perfect for both occasions!
Make sure to check out the recipe card below for the full ingredients and instructions!
The main ingredients you will need are:
- Chia seeds: a really healthy little seed that is bursting with nutrients. Healthline's overview of chia seeds states that 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.
📖 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
This blackberry chia pudding has just a few very easy steps:
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!
💭 Recipe tips
- 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.
📋 Frequently asked questions
Yes, simply heat the frozen berries, adding a dash of water if required to prevent them from sticking to the pan.
Yes, it's suitable for both dietary requirements if you use non-dairy milk.
You want to leave it for at least two hours in the fridge, or overnight if this is suitable for you.
🥣 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 tasty chia pudding recipes
There are so many chia pudding recipes to try out, including my blueberry chia pudding and gingerbread chia pudding. Some recent ideas to tempt you:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
Blackberry Chia Pudding
- 2 tablespoon chia seeds
- ½ cup non-dairy milk
- ½ cup blackberries
- fresh ginger grated, adjust amount to taste
- 1 teaspoon maple syrup
- 1 tbsp. pistachio nuts crushed, optional garnish
- pinch cinnamon optional
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- 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.
Katie Clark says
If I were to add not fresh ginger, any idea for how much to put in?
I would start with a tiny pinch as powdered ginger is quite pungent. Then have a taste and see how you like it. Definitely don't go in heavy unless you like a lot of spice!
I love chia pudding but never tried it with ginger as you did in this recipe! This looks like a recipe I need to give a shot!
I love the ginger for a bit of 'tang' if you know what I mean! Hope you like it if you give it a try 🙂
Sheryl Chan says
This really packs a punch with all the sharp and tasty flavours. Love it!
Carrie Kellenberger says
Wonderful blend of flavors and a lovely recipe!
Lee Good says
Thanks Claire for this recipe. I could not work out why my homemade chia puddings were not setting. You have clarified the quantities for me. I was adding way too little chia. i love them for breakfast and a snack as they are calm on my crazy digestive system and i can make them non dairy, which I need.
You're welcome! Glad that it has worked out for you now. Chia pudding is so good isn't it. I find it helpful for my slightly crazy digestive system too!