Berrylove: Berry Chia Pudding

How do I love berries? Let me count the ways.. They are absolutely gorgeous, they taste amazing, most of them are very low in sugar, high in antioxidants and are super versatile. In this case, I’ve used strawberries and blueberries, both of which have a lot of vitamin C. The vitamins and minerals from blueberries aid in digestion, and can also help brain function. Whole, raw, fruits and vegetables have so much to offer! But, there is a reason I’m getting into all of this (besides this recipe), the theme for this month’s bloghop is #berrylove!

I’ve gone super simple with this recipe. It’s raw, refreshing, filling and really couldn’t be easier to make. Unlike my usual chia seed puddings which have cacao, banana or peanut butter in them; this berry-filled pudding is reminiscent of a light jelly or jam, or even berry preserves. So, you could definitely get away with using this as a spread or topping to oatmeal and store it in an airtight container in the refrigerator for 2 weeks.

I do have to say that there is one hard thing about making chia seed puddings, the waiting part. Simply waiting an hour or so before eating can be torturous at times; your best bet is to make this right before bed and eat it right up in the morning.

4.5 from 2 reviews
Berrylove: Berry Chia Pudding
Recipe type: Breakfast, Healthy Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1
This simple and easy chia seed pudding is chock full of berries, and not much else. Try it out for a delicious and healthy breakfast.
  • 1 Cup Strawberries, Trimmed & Chopped
  • ¾ Cup Blueberries
  • ¼ Cup Water (or half water/half Lemon Juice)
  • 2 Medjool Dates, Pitted
  • 2½ Tbsp. Chia Seeds
  1. In a high-speed blender, puree berries, water and dates until completely smooth.
  2. Place berry puree in a jar or small bowl, stir the chia seeds in until combined evenly.
  3. Let the mixture set in the refrigerator for at least an hour (overnight is usually the easiest).
  4. Give it another stir before eating, serve chilled.

I hope that everyone has had a great weekend, and is looking forward to the month ahead. I know that mine is going to be busy, so easy breakfasts like this will come in handy!

What is one of your favorite ways to eat berries? Do you have a favorite type?

 The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!

A Little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon à croquer ~ Valerie ~ @Valouth
Cake Duchess ~ Lora ~ @Cakeduchess
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
GeorgieCakes ~ Georgie ~ @georgiecakes
Hobby and More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma

Please join in on the #berrylove fun by linking up any berry recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #berrylove event! The twitter hashtag is #berrylove.

39 Comments on “Berrylove: Berry Chia Pudding

  1. Love that deep color! so pretty! I have to get my hands wet.. or sticky with chia! i have just been procrastinating about giving it a try.. Lets see how it goes!

    • It’s definitely worth a shot! When I make these it reminds me of tapioca, but with a little crunch. 😀

    • Thank you! It’s crazy how easy this recipe is. 🙂

  2. AS simple as this may seem, it’s AWESOME! I’m making this very soon. I just hope it will last for more than a few minutes. Happy Berrylove!

    • Thanks Georgie! I realized that this would make a super easy spread instead of boiling, adding cornstarch, extra sugar, etc. and SO EASY!

  3. Wow,so simple and so colorful!Got to try this.Love the idea of using it as a topping! YUMM..Sending you some #berrylove my friend 🙂

  4. I have never used or even tasted chia seeds. Can you tell me more about them? (Taste, texture, sourcing, using?) I love raspberries most of all – but I have never turned down strawberries, blueberries, blackberries, or cranberries either! (Not a fan of goji berries). Sending some #berrylove your way!

    • I’m not sure exactly where these are sourced from, but they have little-to-no taste, but are supposed to be great for you (although, in moderation because of how much fiber is in them). They are typically used in puddings like these because they have a tapioca-type quality in that they absorb liquid and become gooey, but with a tiny crunch in the center. You can also throw them into oatmeal, smoothies, and almost anything else that you would use flaxseed in. I agree with you on the goji berries, plus I think I’m allergic to them!

    • I agree! It’s so easy to make and it’s a nice, light dish. I think it’d be a great starting point. 🙂

  5. Wow – this looks amazing! I absolutely love fresh berries, and also pudding-type dishes. Your recipe will be one of the first things I make with berries from my garden! (and I’m curious about chia seeds, so I think I’ll be trying your other recipes as well!) Thanks for the idea and the great pictures!

    • Thank you for the kind words! Let me know how your experiments with chia go, the first one is always pretty interesting! 🙂

    • That is very true, about the hot water! It does make life a little easier, I just wanted to keep this recipe raw. 🙂

    • I showed it to my mom and that’s the first thing she said, “Is that blackberry preserves?” ha ha No, but it’s just as good, if not better! 😉

    • That’s awesome! Good luck with going raw, I’ve only heard good things about it. 🙂

    • Oh, definitely! I think I’m going to make a larger batch to use as jam on toast, without all of the extra sugar it’s a winner!

  6. Just made this tonight with all strawberries and accidentally blended the chia seeds with everything else – whoops! seems to be just great though! I cannot thank you enough for this recipe as I just “inherited” a ton of chia seeds (courtesy of a price labeling mishap at my grocery store which ended with me paying only $3.50 a pound!!!) and was looking for a way to make faux-jam with them 🙂 Thanks!!!

    • That’s awesome! I’m jealous of how cheaply you got those chia seeds.;)

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