Delicious Blackberry Chia Pudding incorporates blackberries' nutritional benefits into a versatile dish suitable for breakfast, a snack, or a dessert. This recipe is low-calorie, high-fiber, and packed with antioxidants, aligning with dietary goals like weight management, blood sugar control, and heart health. It's also vegan, gluten-free, and easy to prepare, using common ingredients available in 2025.
Ingredients
1 cup fresh or frozen blackberries (144g, thawed if frozen)
1 cup unsweetened almond milk (or milk of choice)
, cup chia seeds (40g)
1 tbsp maple syrup (or honey, agave, or stevia to taste for low-carb diets)
, tsp vanilla extract
, cup plain Greek yogurt (use coconut yogurt for vegan)
2 tbsp chopped walnuts or almonds (optional, for crunch and healthy fats)
Extra blackberries (for garnish, ~, cup)
Instructions
Prepare the Blackberry Base:
In a blender or food processor, puree 1 cup of blackberries until smooth. For a seedless texture, strain through a fine mesh sieve. If you prefer chunkier pudding, mash the blackberries with a fork instead of blending.
Mix the pudding:
In a medium bowl or mason jar, combine the blackberry puree, almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed and don't clump. Let the mixture sit for 5 minutes, then stir again to prevent settling.
Chill:
Cover and refrigerate for at least 4 hours, or overnight, until the chia seeds absorb the liquid and form a pudding-like consistency. Stir once halfway through if possible to ensure even texture.
Assemble and Serve:
Divide the pudding into two bowls or jars. Top with extra blackberries and a sprinkle of chopped walnuts or almonds for texture. Serve chilled.