Chia Seed Breakfast Pudding with Berries

Chia seeds are rich in essential Omega-3 fatty acids and give puddings a unique texture, much like tapioca. Try this rich and creamy Chia Seed Breakfast Pudding with your favorite seasonal berries. We love blackberries, raspberries, and strawberries.


  • 2/3 cup raw cashews, soaked overnight in filtered water and drained
  • 5 to 6 medjool dates, pitted, soaked overnight in water, and drained
  • ½ teaspoon pure vanilla extract or pulp from 1/2 of a vanilla bean
  • 1-1/2 cups filtered water
  • 4 tablespoons chia seeds
  • Pinch of sea salt
  • ¼ cup fresh organic berries of choice


  1. Add soaked cashews and dates to a high-speed blender, with vanilla and filtered water, and blend until fully combined.
  2. Place chia seeds in a large bowl and pour cashew-date mixture over them. Stir slightly. Allow chia seeds to sit for about 15 minutes in the refrigerator to soak up liquid, or longer if you like a more gelatinous pudding.
  3. Spool pudding into individual ramekins, top with fresh berries, and serve.

Serves 2

Prep and cook time:  Overnight plus 10 minutes

Scroll to Top