Healthy(ish) cooking on a Budget(ish)

Blackberry Chia Pudding

Chia Pudding

Usually pudding is reserved for dessert, but not this pudding! This coconut chia pudding is easy to make and very customizable to whatever fruit is in season or whatever you are craving. This week it’s blackberries because they are growing like wild everywhere and on sale in every grocery store.

Print Recipe
Blackberry Chia Pudding
Chia Pudding
Course Main Dish
Prep Time 5 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Chia Pudding
Instructions
  1. In a medium size bowl, take about half of your blackberries and smash them up into a juicy mash.
  2. Add the coconut milk and chia seeds, mix well!
  3. Put into an airtight container and let it sit in the refrigerator overnight (or about 8 hours) to let the chia seeds expand and thicken up the pudding. For best consistency, stir about an hour before eating so that the chia seeds are spread out as evenly as possible.
  4. Serve cold, topped with remaining blackberries and any other topping you like (my favorites are granola and almonds). Serves 2!
Recipe Notes

Pro tip: This recipe lasts for about 4 days in the refrigerator, which makes it the perfect meal prep breakfast! And a more delicious, cost effective substitution for dairy free yogurt.

This recipe is dairy & gluten free, vegan & vegetarian, Paleo & Whole30 Compliant

Nutrition facts per serving: 157 calories, 10.5g of fat, 5g of saturated fat, 0mg of cholesterol, 6mg of sodium, 207mg of potassium,11.6g of carb, 11.6g of fiber, 2.6g of sugar, 3.4g of protein. 4% of Vitamin A, 19% of Vitamin C, 9% of Calcium, 9% of Iron.



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