Recipe: Berry Chia Seed Pudding

by JJ Virgin on March 2, 2017

Chia first grew popular in the U.S. as the source of fuzzy sprouted hair on little terracotta pets. Boy, were we missing out on this plant’s true potential!

Chia seeds originated in Mexico and are actually an incredible superfood, full of fiber, minerals, and omega-3s. Not only are they filling and packed with ingredients that can help prevent inflammation and disease, they also offer a boost of plant-based protein – I love them in my protein shakes.

This versatile ingredient absorbs liquid, turning from tiny, black seeds into soft little jewels with a slightly firm center. Their texture is similar to raspberries, and they happily take on the flavors of any recipe.

That means they’re equally at home in savory Vegetarian White Chili or the naturally sweet recipe below for Berry Chia Seed Pudding. In the latter, they soak up coconut milk, making for a healthy, filling breakfast or family-friendly mini-meal after school.

Have any other recipe ideas for chia seeds? My team and I would love to hear them on our Facebook page!

Berry Chia Seed Pudding


March 2, 2017

The brain-boosting omega-3s in berries combined with the fiber and protein in chia seeds make this pudding a great breakfast option or naturally sweet treat. Best of all, chia pudding is so quick and easy that your kids can help make it. Involving your family and giving them ownership of their food choices is a great way to get kids on board with healthy eating!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

  • Prep: 5 mins
  • Cook: 6 hrs
  • Yields: 2-4 servings


1 cup fresh blueberries or raspberries*

1 1/2 cups organic unsweetened coconut milk

1 tsp pure vanilla extract

1/8 tsp sea salt

1/3 cup chia seeds


1Combine the ingredients in a glass bowl, and stir well.

2Refrigerate overnight or up to 6 hours and enjoy!

*Because of the berries, you should pick a different breakfast option during Cycle 2 of the Sugar Impact Diet.

Original recipe from Alexandra Jamieson, CHHC


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