Blackberry Ginger Chia Pudding Recipe
This refreshing Blackberry Chia Pudding is a simple, nutritious, and dairy-free breakfast or snack option. Creamy non-dairy milk is blended with fresh blackberries, ginger, and a touch of maple syrup, then combined with chia seeds to create a naturally thick and fiber-packed pudding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Chia Pudding Ingredients
- 1 cup non-dairy milk (such as almond, oat, or coconut milk)
- 1 cup blackberries, fresh or thawed from frozen
- 1 teaspoon fresh root ginger, grated (adjust to taste)
- 1 teaspoon maple syrup
- ¼ cup chia seeds
Instructions
- Blend Ingredients: Pour the non-dairy milk into a blender cup and add the blackberries, grated fresh ginger, and maple syrup. Blend everything together until the mixture reaches a thick liquid consistency.
- Combine with Chia Seeds: Pour the blended blackberry mixture evenly into two mason jars or containers. Add the chia seeds to each jar and stir thoroughly to incorporate the seeds into the liquid.
- Refrigerate to Set: Seal the jars and place them in the refrigerator for 1-2 hours to allow the chia seeds to absorb the liquid and expand. If possible, stir the mixture again after 30 minutes to ensure even soaking of the chia seeds.
Notes
- Use fresh blackberries for the best texture, but frozen blackberries work well if fully thawed first.
- Stir the pudding halfway through refrigeration to prevent clumping and ensure even chia seed hydration.
- If the pudding becomes too thick, add a little extra non-dairy milk and stir to adjust the consistency.
- Nutritional values are approximate and based on typical ingredient options.
Find it online: https://flavorspath.com/blackberry-ginger-chia-pudding-recipe/
