Fresh Raspberry Blueberry Chia Seed Pudding – Dairy Free!

This chia seed pudding with fresh berries is SO easy to make, plant based, and festive too! It requires only a few simple ingredients like chia seeds, dairy free milk, raspberries, blueberries, maple syrup, and vanilla extract to make. Prep time is just 10-15 minutes and it makes a delicious light snack or breakfast.

I feel like every season deserves a new chia seed pudding. One that represents the very best of what that season has to offer!

Last fall we made pumpkin pie chia seed pudding and y’all LOVED it. But summer to me is always all about the berries.

As soon as the summer berries start getting good, I get REALLY excited. Just like tomatoes and peaches, there isn’t anything like a perfectly ripe berry.

Berries that have been picked at the perfect ripeness are so full of flavor that your mouth starts watering just LOOKING at them.

All that juicy juicy sweetness just begging to plopped into your mouth and burst into a full on flavor explosion.

Yes. That. That’s what I’m talking about.

And today we’re harnessing all that summer berry goodness and making these raspberry blueberry chia seed puddings.

To celebrate summer, and all the good things to eat that come along with it.

How to make raspberry blueberry chia seed pudding

One of the BEST things about chia seed pudding is what a breeze it is to assemble.

Of course you can always take it to the next level, but most chia seed pudding recipes fall into the category of “easy-to-prep”. And this version is no exception.

The recipe is made in two parts. All you need is two mediums sized mixing bowls, a few measuring utensils, and a whisk or a fork to stir it all together!

I like to make each part of the pudding in medium sized pyrex storage containers with a lid so I can easily transfer them to the refrigerator to set.

After they have set you can portion the two components into single serving sized containers, or scoop directly from the container.

The two parts of this chia seed pudding recipe are:

1. A creamy vanilla chia seed pudding: made with your milk of choice, chia seeds, a little maple syrup to sweeten, vanilla extract, and a tiny pinch of salt.
2. Bright raspberry chia seed jam: THIS STUFF. Omg. I will probably re-visit it at some point in the future and make a recipe just for berry + chia seed jam because it is THAT GOOD (update, I did! Raspberry Chia Seed Jam). Made with fresh raspberries, chia seeds, and just a touch of maple syrup. Try not to eat it all straight from the spoon.

To serve, the creamy vanilla chia pudding is layered with the raspberry chia seed jam and topped with some fresh blueberries for a bright and satisfying breakfast, snack, or dessert!

Is chia seed pudding tasty?

On their own chia seeds don’t taste like much, but when you add liquid along with some ingredients flavor to give it flavor, the chia seeds absorb the liquid and plump up, taking along the flavors added at the same time!

So, yes! Super tasty when you combine them with the right stuff.

A few notes on the recipe

• I used oat milk for the creamy vanilla portion of this chia pudding, but you could use any milk that you prefer. Almond milk, coconut milk, hemp milk, or regular cow’s milk are all good options.
• It is best to keep the creamy vanilla pudding and the raspberry chia seed jam separate until they have had a chance to set so they don’t blend together (unless of course that’s what you want!). This usually takes a minimum of an hour, but you could also leave them in the refrigerator over night before portioning into smaller containers.
• Make sure to whisk the vanilla pudding twice so the chia seeds don’t settle to the bottom of the bowl and become hard and stuck together. Whisk together initially, and then after about 10 minutes whisk one more time before storing in the refrigerator to fully set.
• I used white chia seeds for this recipe because I thought they looked pretty in the creamy vanilla base, but they may be a little more tricky to track down at the grocery store! You can order them online or use black chia seeds instead.
• If you can’t find good fresh berries, you can substitute frozen berries that have been thawed for the raspberry chia seed jam.
• This chia pudding should keep in the refrigerator for up to 4-5 days.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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