Chia Pudding (Berry)

4.96 from 43 votes

Healthy Berry Chia Pudding packed with antioxidants, and made with frozen berries to save money! Naturally sweetened, high fiber, and creamy.

Prep Time15

Resting time2

Total Time15

Course: Breakfast, Dessert, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 394kcal

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.

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.