Perfect as a fun breakfast or as a snack, this vegan berry chia pudding is such a tasty sweet treat! Made with pantry staples and fresh or frozen berries, it has very little hands-on prep time and feels quite special.
Do check out my blended chia pudding and my hemp seed pudding for more sweet breakfast ideas!
Much like my peach chia pudding and pear chia pudding, this berry chia pudding makes the most of sweet fruit to give your breakfast or snack extra flavor. You can use either mixed berries or just one type of berry if you like! Grab what you have to hand!
I love blueberries, but you can also make a mixed berry chia seed pudding by adding in some blackberries, cranberries or blackcurrants. Head to the freezer for frozen berries or use fresh if you have them.
Love your chia puddings? Have a peek at my oat milk chia pudding, gingerbread chia pudding and golden milk chia pudding, or perhaps my flaxseed pudding for something a little different.
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⭐ Why this recipe is so good
Delicious berry sweetness. Use fresh or frozen berries to make a compote and add so much fruit flavor to your pudding!
Vegan, gluten free and low histamine recipe. As we use plant milk and maple syrup, this berry chia seed pudding is suitable for all these diets.
Quick and easy prep. We just make a simple berry compote and stir together our chia seeds and plant milk, then set aside in the fridge.
🍯 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chia seeds - you want to use whole chia seeds, rather than milled chia seed.
- Maple syrup - for that decadent sweetness.
- Non-dairy milk - use the type that works best for you.
- Berries - choose from blueberries alone, or mixed berries for extra flavor. You can use fresh or frozen berries to make the berry compote to top the pudding.
- Pumpkin seeds - optional, as a topping. Be sure to use unsalted ones!
📖 Swaps and variations
Choose your berries! Enjoy blueberries, blackberries, cranberries or small amounts of blackcurrants or redcurrants (they're quite tart!). For those looking for low histamine recipes, be mindful that strawberries are high histamine per the SIGHI list, so likely best avoided.
Add vanilla extract. If it works for you, a ¼ teaspoon of vanilla extract can be whisked into the chia pudding.
🔪 Step by step instructions
Making this berry chia pudding is super simple, uses minimal ingredients and has very little hands-on prep time.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Combine chia seeds and milk
Add the chia seeds, plant milk and maple syrup to a bowl or mason jar. Whisk together so the chia seeds mix in with the milk (image 1).
Step 2: Set the chia pudding aside
Place the jar or (covered) bowl of chia pudding in the fridge and leave to set for at least an hour. Give it a stir after 30 minutes if you can (image 2).
Step 3: Make the berry compote
Add your berries and maple syrup to a pot and heat gently until they have mostly broken down into liquid. Use a wooden spoon to press against them to help them break down (image 3).
Step 4: Cool the berry compote
Remove the pot from the heat and stir in the chia seeds. Allow to cool and thicken for at least 10 minutes (image 4). Spoon the berry compote onto the chia pudding, add any nuts or seeds you like and serve!
💭 Recipe tips and notes
- We use a ratio of ¼ cup chia seeds to one cup of plant milk for this recipe, but if you like a 'thinner' consistency add a little more milk.
- Stirring the chia pudding after about 30 minutes once it is in the fridge helps the chia seeds distribute into the milk and soak it up evenly.
- Use the berries you like best! Both fresh and frozen berries work well to make the compote.
- You can make the chia pudding the night before as meal prep, but I suggest my low histamine readers will want to make about an hour before serving instead due to histamine formation.
🥣 More chia pudding recipes
Chia pudding is such a favorite in my home, so you will find many ideas here! Why not try my cherry chia pudding, warm chia pudding or my blueberry coconut chia pudding. All tasty and so easy to make too!
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
Berry Chia Pudding
Equipment
- Bowl or container
Ingredients
For the chia pudding
- ¼ cup chia seeds
- 1 cup non-dairy milk
- ½ teaspoon maple syrup more if you prefer it sweeter
- 1 tablespoon pumpkin seeds optional
For the berry compote
- 1 cup mixed berries*
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup
Instructions
- Combine chia seeds, plant milk and maple syrup in a mason jar or bowl and whisk together. Set aside in the fridge to set for at least an hour, whisking after 30 minutes if you can. Pour in a little more milk if it is too thick to your preference.
- Heat the berries and maple syrup in a pot on the stovetop on a low to medium heat, stirring often so the berries break down into a mostly liquid texture. Take off the heat and stir in the chia seeds. Set aside to cool and thicken for about ten minutes.
- Once both the pudding and the berry compote are ready, spoon the chia pudding into a jar or bowl and then top with the compote and any other toppings of choice.
Notes
- Whisking the chia seed mixture halfway (or so) during the 'setting' time helps the seeds combine evenly with the milk.
- The quantities for the berry compote (and the pudding) are down to preference. I like a lot of compote, but if you prefer a little less than reduce the quantities.
- Nutritional information is auto-generated and should be understood to be an estimate.
Swiss Interest Group (SIGHI) food compatibility, histamine intolerance
All ingredients in this recipe score a '0' on the SIGHI list, with the exception of:- non-dairy milk has variable scores on the SIGHI list.
- use low histamine berries to make the compote.
Katie Clark says
This is one of my favorite recipes. I had this at a fancy bed and breakfast and now I go back to that place every time I make it. I did, however, find I can't make a lot and save it for the next day. It gets a gross texture.
Carrie Kellenberger says
Great recipe and an excellent tip I didn't know about:
"Chia pudding is often a recipe that people make the night before and store in the fridge for a grab-and-go breakfast. However, this may not work for those on a low histamine diet as histamine builds on foods over time. I have found that I am fine with it if I leave it for about 1-2 hours in the fridge in a sealed container – but timings will be individual to each person."
I've always done it overnight. I'm going to try this and see if it makes a difference.
throughthefibrofog says
Hi Carrie, some people have issues with the histamine formation on food after it has been prepared. I know I can have food for a few hours after or maybe I would eat a dinner I had leftovers from for lunch the next day, but much longer would be a problem. Hope that it helps to leave it for less time!