This blackberry chia pudding is such a fun and fruity way to start the day! Prep this berry chia pudding in just 10 minutes with fresh blackberries and optional zingy ginger for a delicious breakfast or dessert idea.
Have a peek at my blended chia seed pudding for another chia recipe idea!
Making chia puddings is super simple, and the best bit is adding lots of flavor I think! This blackberry chia pudding makes the most of this late summer fruit and is deliciously sweet and tart.
You can easily use frozen blackberries if you're out of fresh and enjoy year-round! Just make sure to thaw them a little so they can be blended. Then you've got yourself a fun berry-flavored light breakfast, snack or dessert - it's so versatile!
Do check out my peach chia pudding, cherry chia pudding and my golden milk chia pudding for more ideas, or perhaps my flaxseed pudding for something a little different!
This post was updated on February 24, 2025 with slight amendments to the recipe, new notes and photos.
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⭐ Why this recipe is so good
Deliciously sweet. We pack in sweet, tart flavorful blackberries into this pudding for a fun treat!
Customizable. Use fresh or frozen berries, and add some extra fruit, coconut or seeds as toppings.
Vegan, gluten free and low histamine. We use just a handful of ingredients, and non-dairy milk to keep the pudding vegan. Be sure to check that your oat milk is gluten free, if you have that dietary requirement.
🍒 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chia seeds- we use whole chia seeds and not milled chia to make this pudding. I like to use an organic brand such as the Terrasoul organic chia seeds.
- Blackberries - use fresh or frozen blackberries to make the chia seed pudding.
- Non-dairy milk - I suggest to use the type of plant milk that you tolerate best. Some low histamine readers prefer oat milk, others coconut milk or almond milk. It's quite individual.
- Ginger - optional, but full of zingy flavor and it works so perfectly with blackberries.
📖 Fresh or frozen berries
While fresh blackberries are lovely to use when in season, this chia pudding is just as good with frozen fruit that you allow to thaw enough to blend. Just as in my blueberry coconut chia pudding you can go raid your freezer to make some tasty fruity treats!
🔪 Step by step instructions
This blackberry chia pudding is very easy to make with sweet berries, plant milk and chia seeds. Grab your blender and some mason jars and let me show you how simple it is to prepare!
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Blend blackberries and milk
Blend together blackberries, plant milk, root ginger (optional) and maple syrup to a thick liquid consistency (image 1).
Step 2: Combine chia seeds with milk
Pour the blended blackberry mixture evenly into two mason jars, or containers that can be sealed. Then stir in the chia seeds so they are combined into the milk mixture (image 2). Seal, and set aside for at least an hour, or two hours if that works for you.
💭 Recipe tips
- If using frozen blackberries, allow to thaw enough so they can be blended with the milk.
- Stir the chia pudding halfway through the 'setting' time to break up any clumps of chia that form.
- It isn't necessary to leave the chia seeds overnight to soak, about 1-2 hours works well. Low histamine readers - please be mindful of personal sensitivities to histamine formation and adjust the time the chia pudding is setting in the fridge to individual tolerance.
📋 Frequently asked questions
Yes, you can use frozen fruit, just be sure to allow it to thaw enough first so that it can be blended with the milk.
Yes, it's suitable for both dietary requirements if you use non-dairy milk. If using oat milk, make sure it is certified gluten free if you have that dietary requirement.
You want to leave it for at least an hour in the fridge, or overnight if this is suitable for you (likely not my low histamine readers).
🍽 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!
📖 Recipe
Blackberry Chia Pudding
Equipment
- 2 mason jars or containers that can be sealed
Ingredients
- 1 cup non-dairy milk
- 1 cup blackberries fresh, or thawed from frozen
- 1 teaspoon fresh root ginger grated, adjust amount to taste
- 1 teaspoon maple syrup
- ¼ cup chia seeds
Instructions
- Pour the non-dairy milk into your blender cup and add the blackberries, ginger and maple syrup. Blend to a thick liquid consistency.
- Pour the blackberry mixture equally amongst two mason jars, then add the chia seeds. Stir well so the seeds are incorporated into the blackberry milk mixture.
- Seal the containers and set aside in the fridge for 1-2 hours so the chia seeds absorb the liquid and expand in size. If you can, stir after 30 minutes to help the chia seeds evenly soak up the liquid.
Notes
- I use fresh blackberries in the chia pudding, but you can use frozen blackberries. Just make sure to let them thaw so they can be blended with the milk.
- 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.
- Nutritional information is auto-generated and should be understood to be an estimate.
- ginger, which scores 1. There is a note, 'Small amounts are well tolerated'.
- non-dairy milk has various scores.
Chrisitne Irwin says
Thankful for these recipes ! Not only are the easy, they are delicious!!!
Claire says
So lovely to hear that you enjoyed the chia pudding Christine!
Pam says
Love this chia pudding!
Claire says
Lovely to hear you enjoyed it!
Katie Clark says
If I were to add not fresh ginger, any idea for how much to put in?
throughthefibrofog says
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!
Marina says
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!
throughthefibrofog says
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!
throughthefibrofog says
Thanks Carrie!
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.
throughthefibrofog says
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!