Mixed Berry Chia Pudding

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This Mixed Berry Chia Pudding is a simple breakfast or snack to make for meal prep, and it can be made any time of the year with both fresh and frozen berries! It packs over 18 grams of protein per serving, it's gluten-free, and it's so easy to make vegan-friendly as well!

Light purple chia pudding with mixed berries in a low white bowl topped with fresh blueberries, cherries, and chopped strawberries with a spoon in the bowl.

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Why You'll Love This Berry Chia Pudding
Ingredients
Variations and Substitutions
Step-by-Step Instructions
Tips & Tricks!
Serving Suggestions
Storing
FAQs
Other Chia Puddings
📖 Recipe

Why You'll Love This Berry Chia Pudding

Packed with summer berry flavor - This chia pudding is perfect for the summer when all kinds of berries are in season, but it's also great with frozen berries in the winter when you want to brighten your mornings a little bit! It's just as delicious as it is pretty! I like using a mix of berries for maximum flavor.

Easy make-ahead breakfast - Chia seed pudding stores really well (better than overnight oats in my opinion because it doesn't get soggy), and there are endless variations you can make. It comes together in just a few minutes, and then it just needs to soak in the fridge overnight!

High in protein - This pudding is more filling than it looks! Chia seeds are fairly high in protein for such a tiny seed, and when you add yogurt, a single serving of this chia pudding has around 18 grams of protein! You can always add protein powder to up that even more or divide it into more servings if you only want to eat it as a snack.

Light purple chia pudding with mixed berries topped with fresh blueberries, cherries, and chopped strawberries, sprinkled with hemp hearts.

Ingredients

Chia seeds - Black chia seeds are the most common ones you can find in almost any grocery store. Some might also carry white chia seeds, but there's no difference between the two besides their color. They're a great source of fiber and healthy fats. Chia seeds should always be soaked before consuming.
Yogurt - I like adding yogurt to my chia pudding because it makes it extra thick and creamy. You can use any yogurt you like! I often use a dairy-free coconut yogurt (like Yoggu) or full-fat Greek yogurt.
Milk - Because chia seeds need a lot of liquid to soak and expand, the recipe also needs some milk. You can skip it and double up on the yogurt, but it will be very thick. I like using either almond milk or cashew milk, but whole milk or any other non-dairy milk works great.
Maple syrup - A little bit of maple syrup adds sweetness and flavor. I like using dark maple syrup for a stronger flavor, but any other sweetener like honey, agave, coconut sugar, or stevia works great!
Mixed berries - You can either use a premixed frozen berry blend or make your own mix (fresh or frozen). I like adding strawberries, raspberries, blueberries, and cherries. You could also add blackberries or red currants if you have them! If you use frozen berries, you don't need to defrost them! They'll defrost while the chia seeds soak.
Flavorings - A little bit of pure vanilla extract and ground cinnamon goes a long way here. It ties everything together without overpowering the flavor of the berries. Vanilla bean paste works great as well.

Variations and Substitutions

Change up the berries - Instead of a mix of berries, you can add just one of them or use a different fruit like cherries, chopped apricots, or peaches!
Make it vegan - Use dairy-free milk and yogurt to keep the chia pudding vegan-friendly. I like using a full-fat coconut yogurt like Yoggu and either cashew or almond milk. Coconut milk from a carton works great as well. If you want to use canned coconut milk, I recommend using it instead of the yogurt to avoid the pudding being too thick and heavy.
Add protein powder - If you want to up the protein even more, add your favorite protein powder. I recommend vanilla flavor, but not adding a full scoop because it can really overpower the flavors.

Step-by-Step Instructions

Add the chia seeds, yogurt, milk, maple syrup, ground cinnamon, and vanilla extract to a medium bowl or a large mason jar and whisk until well mixed.
Add the berries (if your strawberries are frozen in big pieces, I recommend letting them thaw a little bit and carefully chopping them up into smaller pieces) and stir them in.

Chia seeds, yogurt, milk, and spices in a glass bowl on the left and the ingredients whisked on the right with added mixed frozen berries on top.

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Allow the mixture to sit for a few minutes to allow the chia seeds to soak up the liquid a little bit, and stir again.
Cover with plastic wrap or transfer into jars and store in the fridge. Let the chia seeds soak overnight or for at least 4 hours.
When you’re ready to eat, plate the chia pudding and top with fresh berries, nut butter, yogurt, cinnamon, or your favorite toppings. Enjoy!

Light purple chia pudding with mixed berries in a glass bowl before and after soaking in the fridge overnight and thickening up.

Tips & Tricks!

Stir it twice - I like stirring the mixture, letting the chia seeds soak for a few minutes, stirring them again, and then transferring to the fridge. I recommend doing this to avoid any clumps created by dry chia seeds sticking together.
Add more than just milk - After years of making these, I've concluded that you need either milk and yogurt or milk and coconut cream to make the texture better and more tasty. If you only add milk, it'll be more thin, kind of like a low-fat yogurt.

Serving Suggestions

Fresh fruit - The obvious choice for a topping is fresh berries. I usually have either raspberries, blueberries, or strawberries in the fridge, but blackberries, cherries, red currants, gooseberries, or golden berries are delicious as well!
Nut butter - Add a dollop of almond butter or peanut butter for some healthy fat and extra protein. If you can't have nuts, sunflower seed butter is a great substitute!
More yogurt - I like adding a little more yogurt on top or a spoonful of thick coconut kefir for some added probiotics.
Granola, seeds, or nuts - Top the chia pudding with your favorite chocolate or berry granola or add various seeds or roasted chopped nuts to add crunch.

Light purple chia pudding with mixed berries in a low white bowl topped with fresh blueberries, cherries, and chopped strawberries.

Storing

Store the chia pudding in an airtight container in the refrigerator for up to 3-4 days.

If you're meal prepping it, you can either store it in one large container or single-serving containers to be able to just grab them in the morning. I usually let the chia seeds soak overnight first, and then divide the chia pudding into jars the next morning when it's ready.

FAQs

Is chia pudding better than just sprinkling the seeds on yogurt?

Yes! You should never eat dry chia seeds without soaking them first. Chia seeds are a water magnet, and they will draw in water whether you soak them or not. They could be a choking hazard, among other things. You can read more about them on Very Well Health.

Can I freeze chia pudding?

No, I don't recommend it. The texture won't be the same after defrosting.

A hand holding a spoon scooping chia pudding with mixed berries over a bowl of the chia pudding.

Other Chia Puddings

Below are three of my favorite chia recipes you can try if you're new to chia seeds or want to start adding them to your diet more. The raspberry one is my all-time favorite from years ago, I highly recommend it! Head over to Chia Pudding Recipes to see all the latest ones. I have a ton more coming in the next few months!

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