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Chia pudding with almond milk is a fantastically healthy, make ahead meal that tastes more like dessert. And this blueberry raspberry chia seed pudding has protein packed yogurt, honey (or your favorite low carb sub), and fresh berries to make it a tasty treat for any time of day.
Have you discovered the delicious ease of chia seed pudding yet? Chia breakfast pudding is perfect because you can make your chia breakfast cups up once a week and grab them whenever you are hungry.
Health Benefits Of Chia Seed Breakfast Pudding
This berry chia pudding with almond milk recipe is super healthy. Starting your days with this, or enjoying it for your desserts or mid afternoon snack, is actually a great way to make healthy choices that still taste delicious.
Health Benefits Of Chia Seeds
Chia seeds are a super food. Not only do they make you feel very full, they nourish your body.
Loaded with antioxidants, tons of fiber (nearly all of the carbs come from fiber, so they are a low carb approved food!), protein, and omega-3s, you really can’t go wrong when you add them to your diet (source) on a regular basis.
You can get chia seeds from your local health store or at most markets these days, but I order them from Amazon because the price is usually the best. These chia seeds are the ones I get.
Health Benefits Of Yogurt
All natural yogurt is loaded with probiotics that help your gut stay balanced and your body stay healthy. It’s also a good source of calcium, vitamins, healthy fat, and protein.
Berries For Your Health
And, of course, you know that raspberries and blueberries are quite healthy, too. Let’s be honest, though…you won’t be thinking about that when you’re indulging in this and thinking it tastes sinfully delish. Talk about a culinary win!
These little berries are packed with antioxidants and all kinds of nourishing goodies for your body, though, and that has to be appreciated.
How To Make Chia Pudding With Almond Milk
Each chia pudding recipe is slightly unique, but they’ll all contain some of the same principles.
Soak Your Chia Seeds
First you need to have your chia seeds soaking in liquid. This is what allows them to fill out and gel, making your pudding substance.
In this case, you’ll use almond milk and heavy cream mixed together. For a lower fat option, you can ditch the cream or you could sub coconut cream. It’s a pretty versatile recipe.
Add Your Goodies
This recipe mixes yogurt and mashed berries with the chia seed pudding for a rich and creamy treat. It uses honey as a sweetener, which is totally optional. You can also use sugar free honey that is carb free if you’d like (that’s what I do).
And I know it’s not in the recipe, but I’ve gotta tell you…adding some Lily’s dark chocolate chips makes this over the moon decadent.
How To Make Ahead Your Chia Seed Breakfast Pudding
One of the best things about this recipe is that you can make it ahead and keep it for a week. Just make certain to assemble them in jars with airtight lids (these are my favorite!).
You can just dump it all together in the jar, but if you’re like me you think that pretty food tastes better and you’ll the time to make the pretty layers and sprinkle some fruit on top.
All you do to have this as an easy make ahead breakfast is prep it one day a week and divvy it out to your 8 jars (or you can go for 6 jars and have just a little more, but I like to keep them at 8 because the chia seeds fill me up and my kids like to grab one, too, so it’s always good to have extra on hand!).
Serving & Storing Blueberry Raspberry Creamy Chia Pudding
I really like these glass jars for my chia pudding recipes (because oh my goodness, how cute are they?!), but mason jars work really well, too. These square, steam punk Victorian styled glass jars are also fun, and they fit together super neatly in the fridge!
They will keep for up to a week when stored in airtight containers on the inside shelves of your fridge, so don’t be afraid to make them up for the week to have as an easy healthy breakfast option or a quick snack or dessert.
- approx 16 oz fresh raspberries
- approx 24 oz oz fresh blueberries
- 1 cup of Chia seeds
- 2 cups of unsweetened plain yogurt*
- 1/2 cup almond milk**
- 1/2 cup heavy whipping cream
- 2 teaspoons of vanilla (divided - see instructions)
- 1/2 cup of honey (divided - see instructions)***
- OPTIONAL: 1 tsp sugar or sugar sweetener like Swerve
Combine chia seeds, almond milk, 1 cup of yogurt, 1 teaspoon of vanilla extract, and 1/4 cup of the honey, in a small mixing bowl, stirring until well blended. This is your chia seed pudding. Refrigerate while you follow the next steps.
In another small bowl, mix together the remaining yogurt, vanilla, and honey. Refrigerate.
Thoroughly wash your blueberries and raspberries, then let them dry in a colander or on a towel.
Remove the chia pudding from the fridge and add half the blueberries to it. Using a fork or the back of the spoon, smash the blueberries and then stir them in. Return the pudding to the refrigerator.
Next, pull out your honey and yogurt mix. Add in most of your raspberries, smashing them as you did the blueberries. Return them to the fridge.
Place the yogurt mixture back into the refrigerator.
Take the rest of the blueberries in the second container, and in a small bowl, smash them with a spoon or fork, and add 1 teaspoon of sugar (or sugar free low carb sweetener of choice) to the berries, and place them in the refrigerator as well.
Let everything chill for one hour in the refrigerator.
To assemble your chia breakfast pudding jars, lay out 8 clean glass jars. Place a heaping tablespoon of the chia pudding in the boom of each, using up about ⅔ of the mix. Top with a spoonful of smashed berries and then with a dollop of the raspberry yogurt mix. Add one more layer of chia pudding and then garnish with the remaining whole berries.
Serve immediately, or place containers, covered, back in refrigerator until ready to eat or serve. Enjoy!
*sub natural vanilla yogurt for a sweeter, more dessert like taste or Greek yogurt for a keto recipe
**you can also use coconut milk here, or you could use half in half as a replacement for both the almond milk and cream
***for a low carb or keto recipe, sub sugar free honey for this
Amount Per Serving: Calories: 309 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 3mg Sodium: 47mg Carbohydrates: 53g Fiber: 14g Sugar: 35g Protein: 8g