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Berry Chia Pudding

Berry Chia Pudding


This breakfast pudding is one of Joy McCarthy's favourites! A great yogurt substitute for anyone trying to cut down their dairy intake. 

Berry Chia Pudding by Joy McCarthy

Joy loves this pudding because it's like eating dessert for breakfast! Plus it's easy to make, you can make it the night before and simply let it sit in your fridge, it's a total time-saver. Also, if you cannot eat yogurt, this is a wonderful dairy-free alternative, which makes it easy on the digestive system. Chia seeds are wonderful for digestion and detoxification as they are extremely high in fiber.

Joy suggests treating this like yogurt. Make sure to enjoy it with some fresh fruit or granola. In terms of an appropriate serving size she suggests ½ cup of this pudding with granola and fruit. The pudding will last for four to five days in the fridge.


1 banana
2 1/2 cups (625 mL) fresh or frozen berries (blueberries, strawberries or raspberries)
1 cup (250 mL) coconut milk or almond milk
3/4 cup (175 mL) chia seeds
1 tsp (5 mL) pure vanilla extract


  1. In a food processor, combine banana, berries, coconut milk, chia seeds and vanilla.
  2. Process until completely combined.
  3. Transfer to a bowl, cover and refrigerate overnight.
  4. Divide among bowls and top with chopped berries for garnish if you'd like.

Preparation Time: 10 Minutes


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