Berry burst chia pudding is like summer in a glass. It’s fresh, vibrant and full of fresh summer berries ingredients. I love chia pudding because it looks impressive, tastes delicious and is easy to make! Add milk to chia seeds and let time do the rest, it’s that easy. After a couple hours refrigeration the chia seeds will transform into a creamy, smooth pudding. You can then layer up into a glass and add toppings.
BERRY BURST CHIA PUDDING INGREDIENTS
This recipe is simple to make and uses a handful of fresh, healthy ingredients. Here’s what you need:
- Chia seeds: The star ingredient! You can use black or white chia seeds interchangeably. The only difference is the colour. White chia seeds are said to look better in a chia pudding but it really doesn’t matter. Some people don’t like chia seeds because they get stuck in their teeth! Others don’t like the consistency. If either apply to you, just use ground chia instead. It will work in the same way, it just won’t look as pretty. Sigh!
- Milk: Use a milk of your choice. If you’re using a plant milk, remember to look for a brand with minimal ingredients (ideally just two – the nut/grain and water!), avoiding sunflower oil, emulsifiers and sweeteners. I used almond milk, you could also use coconut to go with the tropical theme, if you do I recommend a thicker coconut milk from a can (just make sure you whisk it before use).
- Honey: For sweetening, use pure maple syrup instead if you prefer.
- Pure vanilla extract: For a hint of vanilla flavour. Make sure you use pure vanilla extract, not vanilla flavouring, which isn’t the same.
- Redcurrants: The other star ingredient. Use fresh redcurrants and make a puree with honey to sweeten as redcurrants can be sharp. Reserve a few for the top of the pudding.
- Fresh blueberries: The sweetness of blueberries helps to balance out the tartness of the redcurrants.
HOW TO MAKE BERRY BURST CHIA PUDDING
You can make this chia seed pudding in three simple steps. I like to prep the chia and the redcurrant layers of this pudding in the evening and then quickly layer up into a jam jar the following morning for an easy, portable breakfast. You can use any glass or jam jar to layer up your pudding, but if you’re taking it on-the-go, then a Kilner clip top jar is perfect for this.
- Prep the chia: Place the chia seeds, milk, honey (or maple syrup) and vanilla extract in a bowl, mix together, cover and refrigerate until thick (allow at least 2 hours, up to overnight).
- Prep the redcurrant puree: Place the redcurrants, honey and a splash of water in a high-speed blender and blend until smooth. Add extra water to thin and extra honey to sweeten if needed.
- Layer up: Divide half the puree between your serving glass (jam jars work well). Remove the chia from the fridge and stir, then layer on top of the chia, cover the chia with the remaining redcurrant puree. Top with fresh whole redcurrants and blueberries to serve.
OTHER CHIA SEED RECIPES TO TRY
I hope you enjoy this berry burst chia pudding recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Berry burst chia pudding
- 50 g chia seeds
- 375 ml milk of your choice I used almond
- 2 tbsp honey or pure maple syrup
- 1 tsp pure vanilla extract
- 250 g redcurrrants
- 1 tbsp honey
- Fresh redcurrants
- Fresh blueberries
- Place the chia seeds, milk, honey and vanilla extract in a bowl, mix together, cover and refrigerate until thick (allow at least 2 hours, up to overnight).
- Place the red currants, honey and a splash of water in a high-speed blender and blend until smooth. Add more water to thin if needed.
- Divide half of the red currant puree between two servings glasses (jam jars work well), then divide the chia between the serving glasses and finish with the remaining red currant puree. Top with fresh redcurrants and blueberries to serve.