Berry Chia Pudding #healthy #breakfast

Berry Chia Pudding #healthy #breakfast

A sound breakfast alternative or force bite to appreciate between dinners, this layered Berry Chia Pudding will keep your vitality high and your spirits higher

This scrumptious berry chia pudding is a solid and delicious approach to begin the day! Pressed with blackberries and strawberries, this bright breakfast is sans dairy, without gluten, low-calorie, low-sugar and vegetarian. You can likewise make these early for a simple, straightforward breakfast when your morning is feverish. It's everything in the pudding child!

One of my companions has been watching her calorie admission to attempt to lose some child weight in the wake of having children. She's been eating curds with organic product as a nibble between suppers, yet absolutely getting exhausted of the tedium. So she approached me for any thoughts of comparable sorts of snacks she could eat. With excessively much energy (I'm almost certain I frightened her) I roared CHIA PUDDING! Furthermore, this Berry Chia Pudding rung a bell!

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Berry Chia Pudding #healthy #breakfast


  • 3/4 cup chia seeds
  • 3 cups almond milk or milk of choice
  • 2 teaspoon honey or other sweetener, optional
  • 1 cup blackberries
  • 1 cup strawberries


  1. Pour the chia seeds, vanilla almond milk and honey into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping at the top or bottom.
  2. Cover the jar and store in fridge overnight or for at least 4 hours.
  3. The next day, place about 1/3 of the chia pudding in a blender with 1 cup blackberries. Blend until smooth and consistent and divide the mixture equally into the jars or cups. Next, layer about 1/3 cup chia pudding on top of the blackberry mixture. Finally, place the remaining about 1/3 cup chia pudding in the blender with the strawberries. Blend until smooth and consistent, and add the mixture on top of the regular vanilla chia pudding.
  4. You can garnish as you desire, and enjoy immediately or store in the fridge for up to 1 week.

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