Berry Chia Seed Pudding

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www.theconsciousplantkitchen.com

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 Time10

Soaking4

Total Time4 10

Servings: servings

Calories: 412.3kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition