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A pair of mason jars with blackberry blueberry chia pudding, topped with fresh blackberries, blueberries, and mint, placed on a rustic wooden table.

Blackberry Blueberry Chia Pudding Recipe

Betty Liberatore
This blackberry blueberry chia pudding is a simple, nourishing recipe that works as a healthy breakfast, snack, or light dessert. Made with chia seeds, fresh blackberries, blueberries, and unsweetened coconut milk.
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Prep Time 4 hours
Cook Time 0 minutes
Refrigerate 4 hours
Total Time 8 hours
Course Breakfast
Cuisine Health
Servings 1 Serving
Calories 450 kcal

Equipment

  • 1 pudding cup optional

Ingredients
  

  • 1 cup ½ cup blackberries
  • 1/2 cup blueberries
  • 1/4 cup chia seeds
  • 1 cup unsweetened coconut milk
  • 1 tbsp unsweetened shredded coconut
  • 1 tbsp maple syrup (optional)

Instructions
 

  • Combine chia seeds, coconut milk, and shredded coconut in a mason jar or container with a lid.
  • Secure the lid and shake well until fully mixed.
  • Refrigerate overnight or for at least 4 hours until the pudding thickens.
  • Before serving, top with fresh blackberries and blueberries. Stir gently and enjoy

Notes

Store leftover blackberry blueberry chia pudding in the refrigerator for 3–4 days—ideal for meal prep in small mason jars.

Easy Variations

  • Protein Boost: Add a scoop of clean protein powder
  • Low-Sugar Option: Skip maple syrup or use monk fruit
  • Extra Crunch: Add walnuts or almonds
  • Gut Health Boost: Add a spoonful of flaxseeds
Keyword chia, chia pudding, healthy breakfast