Here in the Pacific Northwest, blackberries are actually thought of as invasive weeds. The prickly vines do tend to fill any void in the landscape, which leads to lots of grumbling around these parts - and yet I haven’t met many people who don’t appreciate the juicy berries themselves. This dark jewel of a fruit has a deeper flavor compared to other berries, adding a whole new dimension to both sweet and savory dishes.
When blackberries are finally ripe and it’s time to collect ours, we end up with so many that it’s hard to know what to do with them. Since I’m loving my chia puddings this summer, I couldn’t resist going there. If you also have a lot on-hand, this recipe can simply be quadrupled to use up five cups of berries, which will provide enough to feed a family of four breakfast through the work week. One and done.
Part of the reason why I love chia puddings so much is that they are so quick and easy to make in terms of time spent in the kitchen, no matter how big your batch is. It just takes a few minutes to blend the ingredients and stir the chia pudding and you’re done! So nice for busy mornings. They’re also packed with omega-3s, protein, iron, magnesium, calcium, fiber and more. The blackberries in this one add a good dose of vitamin C, which helps absorb the iron, and antioxidants, Plus, they make the chia pudding a lovely purple, which is extra fun!
While I love chia puddings in the summertime with fresh berries, they certainly can be enjoyed year-round. Simply thaw frozen blackberries to make this recipe any time of year.
vegan | quick | easy | gluten-free | refined sugar-free | Grain-free | 10 ingredients or less | 15 minutes or less | summer | year-round | breakfast | snack | dessert
While chia pudding parfaits are pretty neatly layered into a glass like this…
…I find them to be just as pretty thrown together quickly, like this…
Blackberry Chia Pudding
vegan | quick | easy | gluten-free | refined sugar-free | grain-free | 10 ingredients or less | 15 minutes or less | summer | year-round | breakfast | snack | dessert
PREP TIME: 5 MINUTES | CHILL TIME: AT LEAST 30 MINUTES | TOTAL TIME: AT LEAST 35 MINUTES
makes 4 servings
1 cup plant-based milk
1 cup blackberries
2 tablespoons maple syrup
a pinch of salt (a shake or two)
½ cup chia seeds
plant-based vanilla, plain, or lemon yogurt
your favorite seeds or nuts
Blend the milk, blackberries, maple syrup, and salt in a blender until well combined.
Place the chia seeds in a 2-cup jar, then pour about ¼ of the blackberry mixture on top and stir thoroughly, making sure all the seeds get stirred in. Add the remaining blackberry mixture and stir well to combine.
Put a lid on the jar and store the pudding in the fridge for at least 30 minutes before serving. Eat as is or add toppings as suggested.