Berry Chia Seed Pudding ( Vegan, Gluten-Free)
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME FREE II EGG FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE II NUT FREE II TOP 14 FREE
This berry chia seed pudding recipe is rich, creamy, and bursting with fruit flavour. It takes just a few minutes to mix and needs no cooking. You can enjoy it for breakfast or as a light dessert. The pudding's texture is soft and similar to tapioca or sago, with tiny seeds that become tender as they soak.
Prepare the night before; it takes 5 minutes, and breakfast will be ready the next morning. This berry chia pudding recipe is perfect for busy weekday mornings.
Notes on ingredients for berry chia seeds pudding
Haskapa berry powder
I used a delicious freeze-dried berry powder for this berry chia seed pudding recipe. I found it at a free-from allergy show at the Excel in London. The haskap berry is an edible blueberry, native to northern hemisphere countries including Canada, Japan, and Russia. Haskaps are oval to rectangular in shape, often likened to elongated blueberries.
The taste of Haskapa super berry powder is unique; it has a tart and sweet flavour, and to me, it tastes like all the berries in one mouthful with explosions of wild blueberries and blackberries. It has a stunning deep purple colour, similar to that of wild blueberries and blackberries. It has a high vitamin C content and higher antioxidant levels than blueberries. Take a look here for more info on this superfood.
You can instead use any other freeze-dried powder, OR add wild blueberries or raspberry puree to give this pudding a beautiful colour.
Use haskapa powder in smoothies or desserts, the haskapa berry boasts high levels of vitamin C and higher levels of antioxidants than blueberries. Take a look here.
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Yoghurt
I used Koyo Greek-style yoghurt; however, I usually prefer Coconut Collaborative yoghurt. Use your favourite brand, or a flavoured yoghurt would also be a good option.
Chia seeds
Chia seeds come from the Salvia hispanica plant. They are small, black or white, and about the size of poppy seeds. When you add them to liquid, they swell up and take on a jelly-like feel, almost like fruity pearls.
Chia seeds support gut health by feeding good bacteria and may help reduce bloating. Letting the seeds soak for at least an hour releases more fibre, which boosts the pudding’s benefits. You can also sprinkle chia over cereal or blend it into smoothies. These tiny seeds make a smart addition to any kitchen, packing nutrition into every spoonful.
You can now buy chia seeds almost everywhere, in supermarkets and health food stores. My favourite place is the Grapetree found in most high streets. They sell high-quality health foods at extremely low prices, and often have 2-for-1 deals. This is always my go-to place for stocking up on ingredients, as you will be hard pushed to find anywhere cheaper.
Coconut milk
I always use Rude Health milk in my cooking and recipes, especially the barista version. This milk is thicker than most of the watery brands on the market, which often contain few real ingredients and tend to split and curdle in tea as they are not heat-stable.
Sweetener
I often use honey in my recipes; however, it's not vegan, so feel free to substitute agave, maple syrup, coconut blossom nectar, or any liquid sweetener of your choice.
Ingredients
Tips
Make the chia pudding separately in one jar, and then layer it on top of the yoghurt once the mix has thickened.
When you first mix the chia pudding mixture, it appears to be quite watery. So it’s best left alone to thicken up and mingle with the liquid and flavours overnight. Stir the chia pudding in the morning, then layer and assemble; this will take no more than 5 minutes.
Create a breakfast bowl instead of layering the pudding with yoghurt for less hassle. Add the yoghurt and chia seed pudding, then top with nuts, coconut, mixed seeds, or nut butter, alongside a portion of berries, for a deliciously healthy chia seed pudding breakfast bowl.
FAQ’s
How long should chia pudding sit before it's ready to eat?
Chia pudding thickens in about 4 hours, but overnight works best. The seeds soak up the milk and create a pudding-like texture. If you rush, you'll get a runny mix.
What milk works best for chia seed pudding?
Almond milk is popular for its mild taste and smooth texture. Oat, coconut, soy, or dairy milk all work. Pick one that matches your taste and dietary needs—full-fat milks make a creamier pudding.
Why is my chia pudding lumpy or too thin?
Lumpy pudding typically indicates that the seeds are clumped together. Stir well after mixing and again after 10 minutes. If it's too thin, add more chia seeds and let it sit longer. If it's too thick, then add more milk.
Can I make it sweeter or less sweet?
Yes. Taste your mix before chilling it. Add honey, maple syrup, agave, or a sugar substitute. For less sweetness, skip or reduce the sweetener.
How long does berry chia seed pudding last in the fridge?
It stays fresh for up to 5 days if stored in an airtight container. The texture may get thicker each day. Give it a good stir before eating and add more milk if needed.
Can I meal prep with chia seed pudding?
Yes, chia pudding packs well for breakfast or as a snack. Portion it in jars for grab-and-go meals. You can find excellent glass jars with lids on Amazon. I absolutely love them! Take a look here at the ones I like to use.
Is chia pudding good for kids?
Kids usually like the mild, creamy flavour. Top with berries or banana slices to add colour and taste. Always watch for food allergies and read labels carefully.
Can I add protein to make it more filling?
You can mix in protein powder, Greek yoghurt, or nut butter. This makes the pudding thicker and helps you stay full longer.
Do I need to rinse chia seeds before using them?
No, you don’t need to rinse chia seeds. Just measure and mix them straight into your ingredients.
Makes 2 portions - 10 mins prep time ( plus over night chilling for you & the pudding!)
Step by Step
Recipe
128 ml plant based milk
2 tbsp chia seeds
1 tsp honey ( or sweetener of choice)
1/2 tsp haskapa powder ( see notes)
1 pot coconut greek yoghurt ( see notes)
Berries & freeze dried raspberries for garnishing
Method
Measure the first 4 ingredients and pour into in a jar, pop the lid on and shake shake shake. Leave in the fridge overnight.
Mix the haskapa fruit powder ( or any type of fruit powder) with the yoghurt ( leaving some for the top), and layer the yoghurt with the chia pudding and sliced strawberries in either a jar ( if you want to take this to work) or in glasses ( if you want to be fancy.)
Top with the remaining yoghurt and berries to decorate.
Serve and eat straight away, or leave in the fridge for up to 4 days.
Other similar recipes
Caramelised Banana Breakfast Bowl
Honey Glazed Peaches with Pistachios and Berries
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