This simple and easy Berry Chia Pudding is chock full of nutrients, and flavor. Try it out for a delicious and healthy breakfast.

[wprm-recipe-jump]

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 Berry Chia Pudding. 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.

Continue to Content

Yield: 1

Berry Chia Pudding

Print

This simple and easy Berry Chia Pudding is chock full of nutrients, and flavor. Try it out for a delicious and healthy breakfast.

Ingredients

• 1 Cup Strawberries, Trimmed & Chopped
• 3/4 Cup Blueberries
• 1/4 Cup Water, or half water/half Lemon Juice
• 2 Medjool Dates, Pitted
• 2 1/2 Tbsp . Chia Seeds

Instructions

1. In a high-speed blender, puree berries, water and dates until completely smooth. Place berry puree in a jar or small bowl, stir the chia seeds in until combined evenly.
2. Let the mixture set in the refrigerator for at least an hour (overnight is usually the easiest). Give it another stir before eating, serve chilled.

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.