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Chia pudding with almond milk is a fantastically healthy, make ahead meal that tastes more like dessert. And this blueberry raspberry chia seed pudding has protein packed yogurt, honey (or your favorite low carb sub), and fresh berries to make it a tasty treat for any time of day.

Have you discovered the delicious ease of chia seed pudding yet? Chia breakfast pudding is perfect because you can make your chia breakfast cups up once a week and grab them whenever you are hungry.

Health Benefits Of Chia Seed Breakfast Pudding

This berry chia pudding with almond milk recipe is super healthy. Starting your days with this, or enjoying it for your desserts or mid afternoon snack, is actually a great way to make healthy choices that still taste delicious.

Health Benefits Of Chia Seeds

Chia seeds are a super food. Not only do they make you feel very full, they nourish your body.

Loaded with antioxidants, tons of fiber (nearly all of the carbs come from fiber, so they are a low carb approved food!), protein, and omega-3s, you really can’t go wrong when you add them to your diet (source) on a regular basis.

You can get chia seeds from your local health store or at most markets these days, but I order them from Amazon because the price is usually the best. These chia seeds are the ones I get.

Health Benefits Of Yogurt

All natural yogurt is loaded with probiotics that help your gut stay balanced and your body stay healthy. It’s also a good source of calcium, vitamins, healthy fat, and protein.

Berries For Your Health

And, of course, you know that raspberries and blueberries are quite healthy, too. Let’s be honest, though…you won’t be thinking about that when you’re indulging in this and thinking it tastes sinfully delish. Talk about a culinary win!

These little berries are packed with antioxidants and all kinds of nourishing goodies for your body, though, and that has to be appreciated.

How To Make Chia Pudding With Almond Milk

Each chia pudding recipe is slightly unique, but they’ll all contain some of the same principles.

Soak Your Chia Seeds

First you need to have your chia seeds soaking in liquid. This is what allows them to fill out and gel, making your pudding substance.

In this case, you’ll use almond milk and heavy cream mixed together. For a lower fat option, you can ditch the cream or you could sub coconut cream. It’s a pretty versatile recipe.

Add Your Goodies

This recipe mixes yogurt and mashed berries with the chia seed pudding for a rich and creamy treat. It uses honey as a sweetener, which is totally optional. You can also use sugar free honey that is carb free if you’d like (that’s what I do).

And I know it’s not in the recipe, but I’ve gotta tell you…adding some Lily’s dark chocolate chips makes this over the moon decadent.

How To Make Ahead Your Chia Seed Breakfast Pudding

One of the best things about this recipe is that you can make it ahead and keep it for a week. Just make certain to assemble them in jars with airtight lids (these are my favorite!).

You can just dump it all together in the jar, but if you’re like me you think that pretty food tastes better and you’ll the time to make the pretty layers and sprinkle some fruit on top.

All you do to have this as an easy make ahead breakfast is prep it one day a week and divvy it out to your 8 jars (or you can go for 6 jars and have just a little more, but I like to keep them at 8 because the chia seeds fill me up and my kids like to grab one, too, so it’s always good to have extra on hand!).

Serving & Storing Blueberry Raspberry Creamy Chia Pudding

I really like these glass jars for my chia pudding recipes (because oh my goodness, how cute are they?!), but mason jars work really well, too. These square, steam punk Victorian styled glass jars are also fun, and they fit together super neatly in the fridge!

They will keep for up to a week when stored in airtight containers on the inside shelves of your fridge, so don’t be afraid to make them up for the week to have as an easy healthy breakfast option or a quick snack or dessert.

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