Chia Seed Pudding with Figs and Blackberries

Chia seeds are weird.  If you add nut milk to them and let them sit overnight, they make an amazing pudding that is a little bit like tapioca.  They have almost no flavour, so you can add extracts or seasonings to make any kind of pudding that you fancy.  They are supposed to be really, really good for you.

On vacation I had been enjoying chia pudding with the fresh figs and blackberries that are in season on Gabriola and in Vancouver.  Actually the consistency of the chia seed pudding is a little bit like the inside of a very ripe fresh fig.  Figs are nature’s pudding.

So, here is the recipe that I have been enjoying.  I encourage you to try it, even if you are normally skeptical of “health” food.  Try adding other seasonings, seasonal fruit or preserves (scroll down to the bottom for some more suggestions!)  In my opinion, the only ingredient that is crucial is the sliced almonds (or some other nut).  I have been eating the pudding for breakfast, and without the nuts I am personally hungry for another breakfast within an hour and half.


  • 1/2 cup chia seeds
  • 2 and 1/2 cups almond milk (or coconut milk)
  • maple syrup to taste (sometimes nut milks are plenty sweet on their own)
  • 1 teaspoon of vanilla extract (unless the nut milk is already vanilla flavoured)
  • 1 teaspoon of cinnamon
  • fresh figs and blackberries (or other seasonal fruit)
  • flaked almonds, lightly toasted (or other toasted nuts)
  1. Combine the chia seeds and nut milk in a container with a lid and place it in the fridge.  It will make a thin pudding in four hours, but I prefer the consistency after 8 hours.  It is a good idea to at least give it a shake after the first few hours.
  2. When the pudding is set, season it with sweetener, extract and spices to suit your taste.
  3. Serve each portion with fresh fruit and toasted nuts.
  4. The pudding keeps for 4 days in the fridge and is great for quick breakfasts.  It does continue to get thicker.


  • Coconut milk, agave nectar and cardamom with fresh blueberries and pistachios
  • Yogurt and honey with fresh figs and pistachios
  • Whole cow’s milk, maple syrup, cinnamon, lemon zest with pears and almonds

12 Comments Add yours

  1. I love chia seed puddings!!! It also works well with low-fat yoghurt 🙂

    1. Oh! I’ll have to try the yogurt idea!

    2. Edith! I tried it with whole fat yogurt, honey, figs and pistachios and I was a very happy happy camper. Thanks for the suggestion!

  2. Elisabeth says:

    This is brilliant!!!! I made it with coconut milk, and it is divine!

    1. I’m so happy that you like it too!

  3. Allison says:

    My sister gave me some chia seeds when I visited her several months ago, and I’ve still never used them (even though I know I could easily sprinkle them over a salad or something, and call that “using them”…), but I have extra coconut milk in the fridge right now, so it’s a sign– I should try making this! It seems like a good stand-in for the bowl of fruit and yogurt I sometimes have in the mornings; thanks for the great recipe idea!

    1. Allison! I made a chia seed pudding more recently with coocnut milk, cardamom and blueberries and it was really good. I am also planning on eating chia seed instead of yogurt at least some of the time.

      1. Allison says:

        That sounds like a great combination. I still haven’t tried making this, because I keep forgetting to throw it together at night, but seriously EVERY morning since I read this post, I have opened the fridge, looked at my coconut milk, and thought about how I wish I’d remembered to try making it… haha. Maybe tonight!

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