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blackberry chia pudding two glasses topped with peanut butter

Blackberry Chia Pudding

Oh so creamy Blackberry Chia Pudding is perfect for meal prep!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: chia pudding
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 491kcal
Author: Karen Kelly


  • ½ cup chia seeds
  • 2 cups almond milk or any milk will do
  • 1 pint fresh blackberries
  • 2 tablespoon pure maple syrup
  • 2 tablespoon natural peanut butter optional
  • fresh blackberries optional


  • Add chia seeds and almond milk to a jar with a lid. Stir well and refigerate overnight or at least 8 hours. Shake the jar a few times to mix the chia seeds around.
  • When ready to assemble place pint of blackberries and maple syrup into a small saucepan. Heat over medium heat until boiling and quickly lower to a simmer. Mash berries with a potato masher and cook for about 3-5 minutes or until juices are released.
  • Divide chia pudding across two small bowls or glasses. Top with cooled blackberry compote. Top with peanut butter, berries and granola. (optional)


Use any type of milk you like.
These can be prepped ahead and stored in fridge for about 3-4 days.


Calories: 491kcal | Carbohydrates: 58g | Protein: 16g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 409mg | Potassium: 705mg | Fiber: 29g | Sugar: 25g | Vitamin A: 529IU | Vitamin C: 50mg | Calcium: 665mg | Iron: 5mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.