Everyday Chia Pudding with Roasted Berries
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Chia Pudding
  • ⅓ cup chia seeds
  • 1¾ cup unsweetened coconut milk (one 13.5 oz can, or nut milk of choice)
  • 3 Tbsp coconut nectar (or honey, or maple syrup for a vegan version of this recipe)
  • ¼ tsp ground cardamom
  • pinch of fine grain sea salt
  • Roasted Fruit
  • 1 cup berries (I used blueberries)
  • 2 tsp natural sugar (such as Sugar in the Raw or Turbinado)
  • Topping Ideas
  • Toasted coconut flakes, something with a bit of crunch - walnuts, sunflower seeds, granola, etc. A bit of bee pollen if you use it (and aren't allergic).
  1. Chia Pudding
  2. In a bowl, add the chia seeds, coconut milk, sweetener, cardamom, and sea salt; mix until combined
  3. Refrigerate for at least an hour, or until the chia seeds have completely bloomed and softened. (You can also do this step the night before, but I like the flavor a bit better when the chia hasn't sat for that long)
  4. Roasted Fruit
  5. Preheat oven to 425 deg F
  6. Place the berries in a baking dish, sprinkle the natural sugar on top, and mix
  7. Roast for 14-16 minutes, staring them a few times to ensure they cook evenly
  8. They're done when the berries are releasing their juices but are still holding their shape. (Depending on the ripeness of the berries, they may take a little more or less time to reach this point, so you'll want to keep an eye on them
  9. Serve
  10. Serve the pudding topped with the roasted berries, warm or chilled, along with (optional) garnishes
Nutrition Information
Serving size: ¼ Total Recipe Calories: 220 Fat: 17 Carbohydrates: 16 Sugar: 5 Protein: 5
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/everyday-chia-pudding-with-roasted-berries/