Blackberry chia seed pudding has been my latest addiction. Not surprising given the amount of this wonderful fruit we’ve got growing all over the neighborhood this summer. And since I love fruit foraging, it has been wonderful to have loads so we could test new recipes at home. When picked ripe, blackberries are a powerhouse of vitamin C, fiber, and antioxidants – and they are delicious – which is why I love having them first thing for breakfast. Here, they are blended with oat milk, maple syrup and then turned into a really good chia seed pudding. When I am extra hungry, I add sliced banana and a few chopped almonds on top but it’s incredibly good as is.
Ingredients
- 1 cup / 150 g blackberries + 1/2 cup for topping
- 1 cup / 250 ml oat milk (or other plant-based milks like coconut or almond work very well too)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp chia seeds
Instructions
- In a blender, blitz 1 cup of blackberries, milk, maple syrup, and vanilla extract until smooth.
- Pour into a bowl or jar and mix in the chia seeds. Cover and let rest in the fridge for a few hours (or up to 24 hours), making sure you stir with a spoon a few times throughout. If the pudding seems to liquid after a few hours, add another tbsp of chia seeds, stir and leave for another hour or more.
- Serve in small bowl or glass with a few blackberries on top
