Celebrate the 4th of July, or any other summer morning with this red, white, and blue chia pudding made with fresh strawberries, raspberries, and blueberries. This triple berry chia pudding just takes a few minutes to prep and is as delicious as it is pretty.
PIN HERE to add to your recipe box.
I’ve been waiting for it all year- berry season.
I rediscovered how game changing in season & local food is just last year as I got farm fresh local produce from the CSA I bought into and my garden. My cooking changed, my preferences changed, and I experienced an awakening. Since then, I haven’t had the desire to buy certain out of season fruits and vegetables like berries, apples, corn, and zucchini. Even though I aspire to be a locavore, the reality is that it’s expensive, takes extra energy and planning, and it isn’t how I’ve eaten my whole life. This year, I don’t have a group of friends who want to buy into a CSA, any consistent income, or the headspace to figure it out. But I do have a garden.
The kindness and patience for myself that I’ve learned through intuitive eating and starting my own business has taught me to give myself a break in other areas of my life, you know to do my best. This attitude has allowed me to come to terms with the fact that my ideals and my reality don’t always match up, and that’s fine. I have the space to prioritize these ideals in my life and start with those priorities. This is somewhat of a random flow here, but I hope this glimpse into one aspect of my eating choices will give you insight and permission to do what works best for you-even if it doesn’t always or completely align with your ideals. We’re complex, and life is complex-it’s not helpful to stress about things that you can’t change or don’t have the space to change right now.
how this triple berry chia pudding fits into my lifestyle
I went to the farmers market last week and bought a whole flat of strawberries. Farmers market strawberries are rare and so delicious in my book that I make an effort to eat them as simply as possible. I don’t want to overpower these pricy nuggets of joy with any bold flavors. I want sweet, juicy strawberries. I ate these guys plain 85% of the time and topped yogurt and this triple berry chia pudding with them the other 15% of the time. I love pairing delicious and precious local fruit with yogurt because you don’t lose the juicy sweetness of the berries at all, the tart yogurt pairs well and is oh so delicious.
I knew I wanted to make something that took little to no effort, stores well, and is just a bit different than my normal yogurt, I decided I’d try chia pudding. In the past, I’d try my hardest to not add any sugar, because I’m a dietitian, and because sugar has such a bad rap. But I need to be honest with you and share an important lesson I’ve learned over the past year.
side note- I’ve made chia pudding before, and posted it here. I stand by that recipe, it’s delicious and really easy, but I promoted it as this delicious and healthier treat because I didn’t add any refined sugar. All the sweetness came from the vanilla extract and banana-
That’s all great and tasty, but in no way do I believe that I can’t add any actual sugar to my food.
Eating sugar free, or really not adding sugar or sweetness to food sometimes is terrible. That’s because eating isn’t just functional. Because it’s something that we do so often and because of all the baggage that society has added, I’m a huge believer in that food is best when it’s enjoyed and it’s delicious. Because, let’s be honest, if a food doesn’t taste good- are you really going to look forward to eating it again aka-are you actually going to eat it again? I mean, how healthy is the chia pudding with zero added sugar that tastes like milky sand, if you don’t even eat it?
I’m not saying the only way to enjoy food is to add sugar with reckless abandon, I’m not saying that at all, but I’m saying that it’s ok (ahem it’s good) to season food to make it taste better. That means adding salt to pasta, adding some sweetness to your plain yogurt or buying pre flavored yogurt, that means eating pre-made pasta sauce that has sugar added to it. Because it tastes better. The trick is finding that threshold where you can taste the sugar, where it makes your food taste better, without being overpowering or unnecessary for flavor.
This whole focus on not adding sugar to food, or eating foods with added sugar can lead to food that doesn’t taste good, it can also lead to fear and stress around eating that just doesn’t do us any good. We all deserve to eat food that tastes good most of the time and to reduce stress around our eating choices, this enhances our health and wellbeing. With all that said, I added some sugar to make it taste delicious! and I’m really happy about that decision.
How this triple berry chia pudding will make your life easier
Chia pudding is a favorite of mine because it’s versatile, is easy, and gives me a break from my usual yogurt and granola. Because we all need a variety in our life, right?
If you have young kids, they’d have a blast adding the chia seeds to the milk and watching them expand. If you, yourself are a kid at heart, you would love it too.
This chia pudding is a great batch cooking breakfast/snack. Make enough to last through the week. It stores well and is really easy to grab and go.
Quick Notes on This Recipe
- Stir well with a whisk right away
- If you can, stir a couple other times while it sets, this will help prevent clumping
- Let it set at room temperature, this too will help prevent clumping.
- Wash your hands after making, and check your clothes- these chia seeds are sticky! I’ve found them lodged in my fingernails, on my sandals, and stuck to the counter a few times. It’s a bit messy, but super easy to wipe up when hydrated.
pretty much clumpy chia pudding looks gross and is weird, save yourself the weirdness and stir well!
Triple Berry Chia Pudding
- 1/4 cup dry chia seeds
- 1 1/2 cup water
- 1/4-1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 cup mixed berries (raspberries, strawberries, blueberries)
- Mix together chia seeds and water, stir. Set aside on counter for 20-25 minutes, stir occasionally. (don't let set in fridge, it gets goopy)
- Add milk, vanilla, and sugar after seeds have expanded. Top with fresh berries and enjoy.
Want tips to live your best live delivered straight to your inbox + a free15 minute dinners eCookbook?
Let’s get chatty:
- Have you tried chia pudding before?
- Will you be having this triple berry chia pudding for the 4th of July?
- What are your favorite 4th of July traditions?