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I have loved chia puddings since a trip to Kauai YEARS ago. I had seen some recipes pop up online and had heard about it but never tried it until we went to this farm fresh restaurant & I knew exactly what it was and had to try it. Since then I’ve made many variations at home for the whole family. If you’ve never tried it – it’s sort of like a tapioca texture but you can mix a lot of things in, use different milks and change it up quite a bit depending on how you make it! This one uses fresh raspberries and blueberries along with your favorite vanilla yogurt.
How to Make Raspberry Blueberry Chia Pudding
This pudding will need to be made ahead of time, but once it’s ready you can just grab and go or serve to guests. It’s such a pretty dish you’ll want to use glass jars if possible!
Raspberry Blueberry Chia Pudding
Course: BreakfastCuisine: AmericanDifficulty: Medium8
servings2
hours340
kcalIf you love berries, you will love this pudding recipe. It’s bursting with berry flavors, and so colorful and inviting to eat, and and can be made ahead so you can just grab one out of the fridge and be on your way with a delicious healthy snack, or breakfast.
Ingredients
12 -16 ounce package of fresh raspberries
12 – 16 ounce packages of fresh blueberries
1 teaspoon of sugar – you can use Raw Sugar if you choose
1 cup of Chia seeds
2 cups of vanilla yogurt (divided – see instructions)
1 cup of half and half – soy, almond or other milk of choice can be used
2 teaspoons of vanilla (divided – see instructions)
1/2 cup of honey (divided – see instructions)
6-8 small glass jars
Directions
- In a small mixing bowl, add the Chia seeds, half and half, 1 cup of the yogurt, 1 teaspoon of vanilla and 1/4 cup of the honey, and stir until well blended.
- Place pudding in the refrigerator.
- In another small bowl, add the remaining Yogurt, vanilla, and honey, stir well, and place in refrigerator.
- Wash the blueberries, and raspberries, and place on paper towels to dry.
- Remove the pudding from the refrigerator, and place 1 container of the blueberries (leaving out a few for topping) in the pudding, and mash the blueberries with a spoon as you stir into the pudding.
- Place the pudding back in the refrigerator.
- Remove the Yogurt mixture from the refrigerator and and place the raspberries (leaving out a few for topping) into the yogurt mixture, smashing them into the mixture and stir well.
- Place the yogurt mixture back into the refrigerator.
- Take the rest of the blueberries in the second container, and in a small bowl, smash them with a spoon or fork, and add 1 teaspoon of sugar to the berries, and place them in the refrigerator.
- Leave pudding, yogurt and berries in the refrigerator for one hour to chill.
- Remove pudding, yogurt and blueberries from refrigerator, and place a heaping Tablespoon of pudding in the bottom of the containers, until all containers have pudding in the bottom.
- Place a spoonful of smashed blueberries on top of the pudding, and place yogurt with smashed raspberries on top of blueberries.
- Top with pudding, and fresh whole berries.
- Serve immediately, or place containers, covered, back in refrigerator until ready to eat or serve.
Notes
- You can leave the chia pudding in the refrigerator longer if it needs more time to firm up or absorb the liquid.
I buy my chia seeds at Costco but you can get them at most grocery stores on even online if you’ve never bought them before.
This pudding is great anytime you can get your hands on fresh berries but also makes a festive patriotic side dish, breakfast or dessert. You can definitely try mixing it up with your other favorite fruits as well.
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