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+ servings

Everyday Chia Pudding with Roasted Berries


  • Chia Pudding
  • cup chia seeds
  • 1 ¾ cup (one 13.5 oz can) coconut milk, 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
  • 2 tsp natural sugar such as Turbinado

  • Topping Ideas
  • Toasted coconut flakes, or something with a bit of crunch - walnuts, sunflower seeds, granola, bee pollen, etc.


  • Chia Pudding
  • In a bowl, add the chia seeds, coconut milk, sweetener, cardamom, and sea salt; mix until combined
  • 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)

  • Roasted Fruit
  • Preheat oven to 425° F
  • Place the berries in a baking dish, sprinkle the natural sugar on top, and mix
  • Roast for 14-16 minutes, staring them a few times to ensure they cook evenly
  • 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

  • Serve
  • Serve the pudding topped with the roasted berries, warm or chilled, along with (optional) garnishes