Make This Blackberry-Blueberry Chia Pudding Tonight—Your Body Will Thank You
Healthy, gorgeous, and outrageously delicious, this breakout dish is set to dominate menus and social feeds this season.
If you want breakfast that looks pretty, tastes like dessert, and still treats your body kindly, this chia pudding checks all the boxes. Chia brings fiber, omega-3s, and antioxidants to the party; blackberries and blueberries add color, perk up immunity, and look after eye health. The best part: you put it together in minutes and let the fridge handle the heavy lifting.
What you need
- Chia seeds - 3 tbsp (about 30 g)
- Milk - 200 ml (dairy, almond, or coconut)
- Plain yogurt - 100 g
- Honey or agave syrup - 1 tbsp (or to taste)
- Blackberries - 50 g
- Blueberries - 50 g
- Vanilla extract - 1/2 tsp (optional)
- Cinnamon - a pinch (optional)
How to make it
In a mixing bowl, whisk together the chia seeds, milk, and yogurt. Stir in the honey or agave, plus the vanilla and cinnamon if you want them. Give it a thorough mix so the seeds spread evenly and do not clump; a minute of patient stirring pays off in texture.
Pour the mixture into a glass or a small jar, cover it, and chill for 4 to 6 hours or overnight. During that time, the chia absorbs the liquid and swells up into a thick, spoonable, pudding-like gel.
When it is set, rinse and pat the berries dry. Spoon them over the top, pressing a few into the pudding for pockets of flavor. Blackberries bring a gentle tang; blueberries lean sweet, so together they balance each other nicely.
Serve cold. It is spot-on for breakfast or a light afternoon snack. Dress it up with a sprig of mint, or add granola or chopped nuts if you want a little crunch.