What our readers are saying
This is a fantastic recipe, I love chia seed pudding but using the fresh fruit as a jam on top was amazing and helped with the no added sugar in the recipe.
Chantelle
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Make ahead + meal prep friendly
Chia pudding is probably one of my favorite ways to meal prep. You can throw it together in just a few minutes, and then it’s ready to go when you need it. To take it to the next level, I even like to separate out this Paleo chia pudding into single serve sized containers, so that I really just have to grab one out of the fridge, and I’m ready to go.
Do I have to use blueberries in this chia seed pudding?
No, you could really use any berries or fruit you’d like. We have tons of blueberries on hand from Justin’s mom. She’s got a really amazing garden with a bunch of blueberry bushes, so we’ve been using them up as much as we can! Strawberries, raspberries and blackberries would all be great, and you could follow along with the exact same instructions to reduce the berries.
We hope you love this recipe as much as we do!
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Paleo Chia Seed Pudding (Dairy-Free, Vegan + No Added Sugar)
Ingredients
- 2 tbsp Chia seeds
- 1/2 cup coconut milk, (or amlond milk or other nut milk of choice – just check ingredients for no added sugar)
- 1 tbsp collagen, (optional)
- Pinch of sea salt
- 1/4 tsp vanilla, (optional)
- 1/2 cup berries, (plus more for topping – we used blueberries)
Additional toppings (optional):
- Other fresh fruit
- Toasted coconut
- Grain-free granola
Instructions
- Place chia seeds, non-dairy milk, sea salt, collagen (if using) and vanilla (if using) in a bowl. Combine with a whisk, stirring continuously until chia seeds begin to expand and the texture thickens. Set aside.
- In a small saucepan or skillet over medium heat add berries. Cook, stirring often until the berries break down and get saucy. They don't have to be fully broken down if you prefer them to have a little more texture.
- Separate the berry mixture into the bottom of a smaller jar, layer chia pudding on top (or do the reverse with chia pudding on the bottom and berries on top) and add any additional optional toppings you'd like. Cover and store in the fridge. You can enjoy cold or heat up for about 30 seconds before eating. Enjoy!
Wd this recipe freeze?
Good question. It should freeze just fine in an airtight container for about a month or so. Just put it in the fridge to thaw out and then stir well once thawed. Enjoy!
These were soooo good. Take the time to make the blueberry “jam” – delicious! I added a pinch of cinnamon to the pudding and blueberries and walnuts on top.
My chia seeds never swell. I have used several  brands and follow the recipe. What could be wrong?
That’s interesting. They don’t necessarily get bigger in size, but they should get a jelly/squishy coating to them once they’ve soaked. Have you noticed that? Typically, if they aren’t soaking up the liquid and getting that gelatinous coating, it’s because they’re old. This has happened to me when I’ve bought a huge bag and not used them regularly so they sit there for a long time after being opened.
Really good!! I used half coconut milk, half almond milk. To four servings I added 1/4 tsp cinnamon to the chia pudding mix. I cooked frozen mixed berries for the berry layer and added fresh blueberries on top. What a delicious yet simple–and sugar free treat!
This is a fantastic recipe, I love chia seed pudding but using the fresh fruit as a jam on top was amazing and helped with the no added sugar in the recipe. I will definitely make this again but try it with strawberries as I have lots of them. Thank you for sharing it!
Hooray! Glad this one was a hit, too! Strawberries will be great! Thanks for leaving a rating and review! đŸ™‚
I absolutely LOVED this for breakfast this morning. Because I do a little sweet, I added a drizzle of honey. So delicious!
Yum! So glad you enjoyed it! đŸ™‚
This is a regular in my house! Love that it’s sugar free and simple!
We love hearing that! Thanks so much for coming back to leave a rating/review. We appreciate your support!
Do you know the nutrient A.L. breakdown/values? How many carbs?
As part of our real food/paleo lifestyle we don’t track any nutrition information personally, and it has been really liberating for us and helped us find food freedom. For that reason we don’t post the nutrition info on our recipes, with the only exception being the Keto specific recipes on our site. You could plug the ingredients into an online nutrition calculator if needed though.
How far ahead of time could you make this and keep it? Do you think you could make it two days ahead of time and it would still be ok?
I think two days ahead would be ok! We’d love to hear what you think once you give it a try!
This is on regular rotation for breakfast in my house! Love how simple it is, easy to make ahead and can modify with different fruits and toppings. Thank you so much for adding a delicious breakfast to my rotation when I was feeling uninspired and resorting to less ideal options!
Perfect, glad this is a go-to recipe for you!
Simple and tasty. Perfect for a morning when you need a quick bite before running out the door. I made mine the night before. I had to leave the house early so the kids were on their own for breakfast. It was so easy for them to just grab this from the fridge before heading to school.
Glad you enjoyed the recipe :).