chia seed pudding

Mixed Berry Chia Pudding Breakfast Recipe

If you love berries, you will love this pudding recipe. It's bursting with berry flavors, and so colorful and inviting to eat, 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.
Course Breakfast
Cuisine American
Keyword chia pudding breakfast
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 334kcal


  • 12 -16 ounce package of fresh raspberries
  • 2 12 - 16 ounce packages of fresh blueberries
  • 1 teaspoon sugar
  • 1 cup Chia seeds
  • 2 cups vanilla yogurt divided - see instructions
  • 1 cup half and half soy, almond or other milk of choice can be used
  • 2 teaspoons vanilla divided - see instructions
  • 1/2 cup honey divided - see instructions
  • 6 - 8 small glass containers or containers desired


  • 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 the 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 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 the 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 the refrigerator until ready to eat or serve. Enjoy!


Calories: 334kcal | Carbohydrates: 54g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 400mg | Fiber: 12g | Sugar: 36g | Vitamin A: 205IU | Vitamin C: 20.6mg | Calcium: 288mg | Iron: 2.3mg