This Berry Chia Seed Pudding is an easy, healthy, high-fiber breakfast perfect for berry lovers and it’s loaded with 10 grams of protein.

I love chia puddings, like my Blueberry Chia Pudding and Mango Chia Pudding because they are both a healthy dessert and a delicious breakfast. This recipe is very much in the same category as it’s loaded with anti-oxidants, fibers, and protein.

The full recipe is just below, but don’t miss my ingredient selection tips, step-by-step pictures, and tricks to making it perfect further down!

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Berry Chia Seed Pudding

This Berry Chia Seed Pudding is an easy, healthy high-fiber breakfast with a creamy texture and delicious mixed berry smoothie flavor.

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Prep Time: 10

Soaking: 4

Total Time: 4 10

Course: Breakfast, Snack

Cuisine: American

Servings: 2 servings

Calories: 412.3 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 cup Unsweetened Vanilla Almond Milk - (note 1)
▢ ¾ cup Dairy-Free Yogurt - (note 2)
▢ ½ cup Chia Seeds - (note 3)
▢ 4 tablespoons Maple Syrup - (note 4)
▢ ¼ cup Raspberries - Frozen or fresh
▢ ¼ cup Strawberries - Frozen or fresh
▢ ¼ cup Blueberries - Frozen or fresh

Instructions

In a high-speed blender, prepare a mixed berry smoothie: add the fresh or frozen berries, almond milk, yogurt, and maple syrup. Blend until creamy and smooth like a smoothie.
In a large mixing bowl, pour the mixed berry milk, and sprinkle the chia seeds on top.
Stir with a fork to incorporate the seeds into the milk.
Set aside at room temperature, keep the fork in the pudding, and stir the pudding again every 5 minutes for the next 15-20 minutes to make sure the seeds distribute nicely and do not gravitate to the bottom of the bowl.
Cover the bowl tightly, refrigerate overnight or for at least 3 to 4 hours to firm up.
Stir well before serving, and serve with coconut yogurt and fresh mixed berries of choice.

Notes

Note 1: Feel free to use any milk you love. To boost the protein, use soy milk or any type of protein-fortified milk. If your milk doesn’t contain any vanilla, add 1/2 a teaspoon of vanilla extract.

Note 2: Any type of plain dairy-free yogurt works.

Note 3: Black or white chia seeds are the same and work in the same amount in this recipe.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or brown rice syrup.

Note 5: I am using 1/4 cup of frozen blueberries + 1/4 cup of frozen strawberries + 1/4 cup of frozen raspberries. You can also use a frozen boysenberries in your mix.

Storage: You can store the pudding in a sealed container in the fridge for up to 4 days.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 ingredients to make this pudding. Here’s how to pick them.

Unsweetened Vanilla Almond Milk – Vanilla in the almond milk adds a subtle flavor. For extra protein, you can swap it with soy milk or any protein-fortified plant milk, but stick to non-dairy options to keep it vegan.
Dairy-Free Yogurt – This adds creaminess, a slight tang, and boosts the protein content, making a smoother pudding texture. Any plain dairy-free yogurt (coconut, soy, or cashew) works well; avoid sweetened yogurt to make it easier to balance the sweetness.
Chia Seeds – The key ingredient that thickens the pudding while adding fiber and omega-3s. They create a gel-like texture once soaked. Both black and white chia seeds work the same, and if you prefer a smoother pudding, you can lightly grind them (just be sure to measure before grinding).
Maple Syrup – Provides natural sweetness without using refined sugars and complements the berry flavors. You can also use agave syrup, coconut nectar, or brown rice syrup as alternatives, but avoid overly liquid sweeteners that might unbalance the consistency.
Mixed Berries (Raspberries, Strawberries, Blueberries) – Infuse the pudding with a burst of antioxidant-rich flavor and extra fiber. Use fresh or frozen berries; frozen ones are ideal for blending as they help keep the mixture thick without over-releasing juice. You can mix in boysenberries or acai berries for variety.

How to Make Berry Chia Seed Pudding

This recipe is super easy to whip up. Here’s how in pictures.

Combine all ingredients but the chia seeds in a blender and blend until milky.

Pouring the berry milk into a container.

Pour the berry milk into a large container.

Adding the chia seeds to the berry milk.

Add the chia seeds and stir the mixture until well distributed. Set it aside.

Berry Chia Seed Pudding ready to be set in the fridge.

Stir every 5 minutes for 20 minutes before placing it in the fridge to set for at least a few hours.

Carine’s Tips

While this recipe is really easy, I have a few more tips to share to make sure you make the best possible pudding.

Chill for Best Texture: Refrigerate the pudding for at least 3–4 hours (or overnight) so the chia seeds can fully absorb the liquid and create a thick, satisfying consistency.
Customize Your Sweetness: Adjust the amount of maple syrup based on your desired sweetness, or substitute with another natural liquid sweetener if preferred.
Boost Protein: For an extra protein kick, swap almond milk for soy milk or stir in 2 tablespoons of hemp seeds or a scoop of your favorite plant-based protein powder (adding a bit more milk if needed, as protein powders absorb liquid).
Enhance the Flavor: A dash of 1/4 teaspoon of almond extract can give your pudding a dessert-like twist that goes very well with the mixed berry flavor.
Low-Sugar Version: skip the maple syrup for a sugar-free alternative.
Topping Ideas: Serve with a dollop of coconut yogurt, a drizzle of almond butter, or extra fresh berries to add texture and boosts the flavor profile.
Easy Storage: Keep your pudding in an airtight container in the fridge for up to 4 days, making it an ideal make-ahead healthy breakfast.