Colorful, tasty, AND healthy, this Very Berry Chia Seed Pudding is the perfect patriotic summer treat!
Red White and Blue Chia Seed Pudding
This red, white and blue chia pudding is so much fun to make and to eat!
It would make a great addition to breakfast on the 4th of July or simply to enjoy as a delicious and healthy breakfast or snack when fresh berries are in season.
Related: See more of our favorite healthy breakfast recipes here!
What is Chia Seed Pudding?
If you haven’t tried chia seed pudding yet, this is a totally legit question! In fact, the first time I saw a chia seed pudding recipe on Pinterest, my thought was “what the heck is that?”
A basic chia seed pudding consists of:
- Chia seeds
- Liquid, like milk or nut milk
- Sweetener
Then you can add in any flavorings, fruits, colorings, etc. to make your chia pudding unique and extra tasty! The chia seeds need to soak for at least an hour, and they’ll start to soak up the liquid and expand, creating a smooth pudding-like texture.
The best part — you can make these chia seed puddings ahead of time, and have them ready for any occasion you choose. They are cool and creamy, and just burst with summertime berry flavors!
Why is Chia Seed Pudding Good for You?
Chia seeds are truly one of nature’s super foods!
Chia seeds are packed with plant-based nutrition:
- Omega-3 fatty acids
- Healthy fats
- Antioxidants
- Fiber
- Protein
- Minerals (calcium and magnesium, just to name a couple)
Research suggests that chia seeds may aid in digestion, promote better sleep, help curb cravings, and even improve cardiovascular health.
Adding your own mix-ins (like antioxidant-rich berries in our Berry Chia Pudding) can make your chia seed pudding even more good for you!
Chia seeds are such a versatile ingredient! We’ve used them in everything from smoothie bowls to crunchy seed crackers.
Very Berry Chia Seed Pudding Ingredients
For your convenience, I’ve included shop-able ad links to products used to make our mermaid cupcakes recipe; read our disclosure policy here.
- 2 cups chia seeds
- 4 cups milk of your choice (both dairy and non-dairy work)
- 1 Tablespoon honey (We love Nature Nate’s honey – it’s made here in Texas!)
- 1 pint blueberries (washed and drained)
- 1 pint raspberries (rinsed and drained)
- 3 Tablespoons sugar (or your favorite sweetener)
- 1 teaspoon vanilla extract
- 8 – 10 small glass jars
How to Make Chia Seed Pudding with Berries
In a large bowl, stir together the chia seeds, milk, and honey. Cover bowl and place in the refrigerator for one hour.
Remove the pudding from the refrigerator, and divide it into three bowls:
- 1st bowl: Add 1/3 teaspoon of vanilla, stir well and set aside.
- 2nd bowl: Mash half the blueberries into the pudding, add 1/3 teaspoon of vanilla, sprinkle with 1 Tablespoon of sugar, and stir well.
- 3rd bowl: Mash half the raspberries into the pudding, add 1/3 teaspoon of vanilla, sprinkle with sugar and stir well.
TIP: Feel free to add a drop or two of your favorite natural food colorings for super vibrant color!
Now it’s time to layer your puddings! We used small, single-serving containers, but you can use bigger containers or mason jars if that’s what you have on hand.
Here are the layering directions:
- Place the raspberry mashed pudding in the bottom third of a glass container, and repeat in all containers.
- Place the plain white pudding in the middle third of the glass containers, and scoop the blueberry pudding in the top of the containers.
- Sprinkle the remaining berries with sugar, and add to the top of the puddings.
- Serve immediately, or cover tightly with plastic wrap and refrigerate until time to serve.
To store your chia seed pudding: Pudding may be kept for up to 5 days in the refrigerator. Enjoy!
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Very Berry Chia Seed Pudding Recipe:
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Colorful, tasty, AND healthy, this Very Berry Chia Seed Pudding is the perfect patriotic treat or nutritious breakfast!
- 2 Cups Chia Seeds
- 4 Cups Milk your favorite milk
- 1 Tablespoon Honey
- 1 Pint Blueberries
- 1 Pint Raspberries
- 3 Tablespoons Sugar
- 1 Teaspoon Vanilla
In a bowl, mix the Chia seeds, milk, and honey, and stir well. Cover and place in the refrigerator for one hour.
Remove the pudding from the refrigerator, and divide it into three bowls.
In the first bowl, add 1/3 teaspoon of vanilla, stir well and set aside.
In the second bowl, mash half the blueberries into the pudding, add 1/3 teaspoon of vanilla, sprinkle with 1 Tablespoon of sugar, and stir well.
In the last bowl, mash half the Raspberries into the pudding, add 1/3 teaspoon of vanilla, sprinkle with sugar and stir well.
Place the raspberry mashed pudding in the bottom third of a glass container, and repeat in all containers.
Place the white, or original pudding in the center third of the glass containers, and place the blueberry pudding in the top of the containers.
Sprinkle the remaining berries with sugar, and add to the top of the puddings.
Serve immediately, or cover tightly with plastic wrap and refrigerate until time to serve.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Pudding may be kept for up to 5 days in the refrigerator.
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More of our favorite berry recipes:
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