Healthy Berry Chia Pudding packed with antioxidants, and made with frozen berries to save money! Naturally sweetened, high fiber, creamy, and delicious. Topped with a gut-healthy vegan walnut cream.
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This is one of my go-to meal prep breakfasts. It's balanced, and packed with heart-healthy omega-3s and gut-healthy fiber. Plus, it lasts up to 4 days in the refrigerator so you can make it ahead of time.
This berry chia pudding recipe was inspired by my 5-minute Banana Chia Pudding on this site, as well as this naturally sweetened Chia Cocoa Pudding. For another berry recipe, try my Chia Pudding with Strawberries.
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📖 Ingredients
For the Berry Chia Pudding:
- Chia seeds
- Frozen or fresh berries
- Maple syrup (optional)
- Lemon
- Cinnamon
- Vanilla extract
- Nondairy milk
For the vegan walnut cream:
- Walnut pieces
- Nondairy milk
- Vanilla extract
- Cinnamon
- Medjool dates
See the recipe card for quantities.
🫐 Substitutions
- Blueberries - Instead of blueberries, use raspberries, blackberries, or a mixture. Use thawed frozen berries to save money! I used Wyman's brand frozen wild blueberries.
- Milk - use your choice of milk. I prefer soy milk for its higher protein content and creamy texture.
- Maple syrup - Maple syrup is optional especially if you are making the walnut cream. I prefer to naturally sweeten the berry chia pudding with the sweet and creamy walnut cream.
- Cinnamon - Cinnamon has numerous health benefits. However, all types contain a compound known as coumarin, which is known to be harmful in large amounts. Ceylon cinnamon has much less coumarin than cassia cinnamon, which is why it is my preferred choice.
- Walnuts - use cashews instead
For more healthy breakfast ideas, visit my Vegan Breakfasts recipes page.
📖 How to Make Chia Pudding with Berries
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Transfer the blueberries to a large measuring cup or bowl. Add the lemon zest and maple syrup (if using).
Step 2. Mash the blueberries until mostly smooth with some whole blueberries remaining.
Step 3. Add the milk, cinnamon, and vanilla. Mix well to combine. Add more milk until the mixture equals 1 ½ cups.
Step 4. Transfer the blueberry milk to a large container with a lid. Add the chia seeds and mix well to fully incorporate. Set aside for 5 minutes. Mix again, and cover. Refrigerate for at least 2 hours.
Step 5. To a blender, add the walnut cream ingredients: walnut pieces, ¾ cup nondairy milk, dates, and vanilla. Blend until creamy. Store in an airtight container and refrigerate for up to 4 days.
Step 6. Optional: Transfer the berry chia pudding to four single-serve containers, adding more milk as needed until the desired texture. Top with walnut cream. Refrigerate for up to 4 days.
✔️ Expert tips
- Mix the chia seeds into the milk mixture another time while the mixture is sitting in the refrigerator, adding more milk as needed for the best texture.
- Maple syrup is optional. The vegan walnut cream adds the perfect amount of sweetness.
- If you skip the walnut cream, add maple syrup to the berry chia pudding to taste.
- Storage: Refrigerate the berry chia pudding and walnut cream in separate airtight containers for up to 4 days. Or transfer the chia pudding to 4 single-serve containers with lids, top with the desired amount of walnut cream, and refrigerate for up to 4 days.
🙋🏽♀️ Recipe FAQs
Chia pudding is a good source of fiber, heart-healthy fats, and plant-based protein. Plus, it's gluten-free and vegan. Chia seeds and chia pudding make an excellent addition to a healthy and balanced diet.
Chia seeds are a good source of fiber and omega-3 fatty acids, which can reduce inflammation and support healthy digestion. The omega-3 fatty acids and caffeic acid in chia seeds may reduce inflammation in the gut.
Chia seeds are very rich in fiber, which adds bulk to your meals and hence prolongs their satiety value. Plus, they slow down digestion and delay the release of glucose in the blood.
🫙 Related Recipes
👩🏽🍳 Made This Recipe?
Leave a review for my Berry Chia Pudding and share your creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
Chia Pudding (Berry)
Ingredients
- 1 cup blueberries frozen (thawed), or fresh
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 tablespoon maple syrup optional
- 1 cup nondairy milk
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 6 tablespoons chia seeds
For the walnuts cream (optional):
- 1 cup walnut pieces
- ¾ cup nondairy milk
- 3 Medjool dates pitted
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon cinnamon
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Instructions
- Mash berries: Transfer the blueberries to a 2-cup measuring cup. Add the lemon zest and maple syrup (if using). Mash the blueberries until mostly smooth with some whole blueberries remaining. Add the milk, cinnamon, and vanilla. Mix well to combine. Add more milk until the mixture equals 1 ½ cups.
- Add chia seeds: Transfer the blueberry milk to a large container with a lid. Add the chia seeds and mix well to fully incorporate. Set aside for 5 minutes. Mix again, and cover. Refrigerate for at least 2 hours.
- For the walnut cream: To a blender, add the walnut cream ingredients: walnut pieces, ¾ cup nondairy milk, dates, and vanilla. Blend until creamy. Store in an airtight container and refrigerate for up to 4 days.
- Optional: Transfer the berry chia pudding to four single-serve containers, adding more milk as needed until the desired texture. Top with walnut cream. Refrigerate for up to 4 days.
Notes
- Mix the chia seeds into the milk mixture another time while the mixture is sitting in the refrigerator, adding more milk as needed for the best texture.
- Maple syrup is optional. The vegan walnut cream adds the perfect amount of sweetness.
- If you skip the walnut cream, add maple syrup to the berry chia pudding to taste.
- Storage: Refrigerate the berry chia pudding and walnut cream in separate airtight containers for up to 4 days. Or transfer the chia pudding to 4 single-serve containers with lids, top with the desired amount of walnut cream, and refrigerate for up to 4 days.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Monica Barrantes says
Thanks 😊 for your wonderful recipes
Nisha Melvani, RDN says
Thank you for your comment:)
Francisca Lizotte says
I prepped a bunch of this recipe with hemp milk I made for more protein and took it camping for a festival. My friends were obsessed! Thank you for all of your recipes- such great support for my body, mind and spirit!
Nisha Melvani, RDN says
Your camping trip sounds like a lot of fun, and filled with good food!
Pam says
I have an obsession with sweets and am really trying to cut back. I've wanted to make this chia pudding for a while, as I've never had chia pudding and thought it would be boring. I adjusted the ingredients to 1 serving because I didn't know what to expect. I just have to say this was delicious! I felt like I was eating dessert for breakfast. I think I did add too many dates for the walnut cream, especially for 1 serving, but think I needed that sweetness for the pudding. One question, do the instructions for one serving need to be adjusted, where it reads "add more milk until mixture reaches 1.5 cups"? Because for 1 serving you're not using that much milk. I did use more milk & added more chia to get the pudding consistency. Topped my bowl off with a variety of berries and hemp seeds. So good!
Nisha Melvani, RDN says
Hi. The nutrition info is for the amount of milk listed in the recipe ingredients list. I am so glad you enjoyed it. Feel free to reduce the dates in the walnut cream to taste.
SR says
Great recipe, love the lemon zest + vanilla extract and cinnamon, addition - trying to see if this can replace my evening chai. (ok atleast 3x a week) 🙂
Nisha Melvani, RDN says
Great idea! So glad you enjoyed this chia pudding! Thank you.
Aurora says
I like this recipe berry chia pudding very much, I had made three tines, my husband and I really like it, the lemon peel really gives it a very nice touch!
Nisha Melvani, RDN says
So glad you are enjoying it with the lemon!!! Thank you for letting me know.
Angie says
Love this recipe! Blended the blueberries and milk then added to the chia seeds!
Nisha Melvani, RDN says
So glad you enjoyed this chia pudding. Thank you.
Mirela says
Dear Nisha, I just wanna say that this has become my staple, I do it every 3 days religiously and bring to work as a dessert. I love love love the walnut cream, but was wondering maybe is there another alternative? Happy to see the next delicious and nutritious recipe you come up with.
Of course, I prepare all the other meals (I use your longevity spice in every meal I can) but this has been my go-to meal.
Thank you so much! Happy to have this opportunity to be able to follow you and acquire some knowledge in healthy food.
Nisha Melvani, RDN says
So glad you are enjoying this one and the spices. Thank you. You can pretty much use almost any nut or seed for the cream!
Briyak says
I really wanted to try this but I'm pre-diabetic and worried about the 17g sugar/33g carbohydrates. I presume this is primarily from the dates? Is there anything I can do to significantly reduce those numbers? Thanks in advance.
Nisha Melvani, RDN says
Dates are shown in quite a few studies not to impact blood glucose much despite being high in sugar! Fascinating! Leave out the maple syrup and use date syrup to taste instead. Or try this recipe: https://cookingforpeanuts.com/chocolate-chia-pudding/ or https://cookingforpeanuts.com/chocolate-chia-pudding/
Kimber says
The only plant milk I had was a can of coconut milk and it turned out great! Thank you for this beautiful recipe 😊
Nisha Melvani, RDN says
So happy to hear you enjoyed this chia pudding. Thank you.
Shireen S says
This was yummy. The only thing I did differently was add some Amla powder and dates to sweeten my fruit. I also did not have enough blueberries so used strawberries, blackberries and cherries. Very delicious.
Nisha Melvani, RDN says
So happy to hear you enjoyed this chia pudding. Thank you.
Nisha Melvani, RDN says
Amla is a great addition!
Kristin says
Weirdly I have never thought of flavoring the milk with the fruit first then adding the seeds. I always did the basic chia vanilla pudding with fruit on top. Can’t wait to try this! Thank you for giving me a great new option!!!!
Nisha Melvani, RDN says
Hope you enjoy it this way!
Valerie says
This recipe is delicious! I wanted you to know I’ve made it almost every week as my go-to breakfast since discovering it last spring. I throw all the ingredients together in my food processor instead of keeping them separate (yogurt and nut spread). So good!
Nisha Melvani, RDN says
Awww so happy to be in your weekly rotation. Thank you.
Donna says
What's the blender that your using? I see it has 4 blades. It's really good
Nisha Melvani, RDN says
Yes! It is NutriBullet see it here https://www.amazon.com/shop/cookingforpeanuts
Sutina Nordin says
I tried this puffing but the frozen blueberries does not break as easily n actually bursts with water/juice leaving it’s skin
Vanessa says
So easy to make and delicious. My 7 year old loves this recipe ❤️
Nisha Melvani, RDN says
So happy to hear! Thank you.
Sarah says
I have made this recipe on repeat for the past several weeks, sometimes subbing in different fruits! The walnut cream is a must-have. I've lightly macerated fruit that wasn't quite ripe (peaches, plums) in apple cider vinegar to double as the acid when I'm out of lemon and this has worked wonderfully. I'd also serve the walnut cream as dessert with fruit, a topping, or even snack on it alone.
Nisha Melvani, RDN says
So glad you are loving the walnut cream! Fruit in vinegar is such a great idea!
Denise Puttre says
Im trying this for the first time today - as a healthy dessert over the holidays - (just for me!) I have no lemon zest 🙁 ... but im a big fan of ginger - so adding some grated ginger...subbing walnuts for pecans pieces (leftover in the pantry from Thanksiving). Can this be frozen? ..Thanks for the great recipes - your my go to for healthy meals. I have purchased many of your reccommended products on Amazon via your pae ...the Strawberry powder is so delicious!
Nisha Melvani, RDN says
Thank you for your comment. This makes a wonderful dessert. Love the addition of ginger. I have not tried freezing it. I imagine it may not freeze well.
Joanna McCormick says
I'm allergic to walnuts. Would pecans be a good alternative to make the walnut cream? Thanks
Nisha Melvani, RDN says
Yes, for sure!
Liz says
I’m a long term chia pudding breakfast girl … so I loved reading your recipe. Thank you.
My recipe
chia seed
linseed
organic rolled oats
cook as if making porridge
Berries on top
Yoghurt underneath.
Yum!
Nisha Melvani, RDN says
Oh YUMMMM!
Aubree says
This is an amazing recipe! I didn't have blueberries so I used raspberries and it was divine- thank you for sharing and inspiring!
Nisha Melvani, RDN says
I would love it with raspberries too! Thank you.
Sonal says
I wish I could give this a 10/5 stars! I made this as an after dinner dessert for my husband and I and it was so tough not to eat it all at once! I made the chia pudding with honey instead of maple syrup and added a dollop of date syrup (soaked dates blended with water). This will be a staple in our house!
Nisha Melvani, RDN says
I am so glad to hear that you both loved it so much! Thank you! I use date syrup too sometimes.
S says
Wish I found you sooner. You’re a life saver for vegan recipes with WHOLE FOODS! Yum!!
Nisha Melvani, RDN says
Thank you! So glad you are here now!
Juliane Heil says
I love this recipe so much!
I tried it with strawberries also and it was delicious too.
For the cream I had cashews for another version! 🙋♀️
Nisha Melvani, RDN says
That sounds delicious! Strawberries and cream!
Myfi says
Brilliant as always! Love your recipes they are so nourishing and delicious!
Nisha Melvani, RDN says
Thank you so much. Truly happy you are enjoying them.