Blackberry Chia Pudding

Kristin | January 7, 2016

I must admit, I was a little scared to try this recipe. But since chia seeds are all the rage, I figured I should at least give it a shot. And holy moly, it’s really good. And it’s insanely beautiful.

This recipe does take a little preparation ahead of time, which is actually kind of nice for people on the go (like you and me!). The night before, you soak the chia seeds in your choice of milk (I used regular), smashed blackberries, coconut flakes and some vanilla extract in an air tight container. When you wake up, the chia seeds will have expanded, creating an almost yogurt-like consistency. Try preparing the mixture in a mason jar, so you can easily take it on the go!

Make sure to top it with your favorite berries! I used blackberries and blueberries, along with some kiwi! I’d love to hear your favorite chia seed recipes and check out our version below!



½ cup California Giant Blackberries

2 tablespoons chia seeds

1 cup milk (feel free to substitute with almond, coconut, ect.)

½ teaspoon vanilla extract

1 tablespoon coconut flakes


In a small bowl, smash blackberries with a fork. Add milk, vanilla, and coconut flakes and stir to combine. Transfer to an air tight container, and let sit in fridge overnight. When ready to eat, simply top with favorite fruit!




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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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