This 4 ingredient blackberry chia pudding is perfect for anyone who has a busy morning with no time to prioritise breakfast. As much as I love spending 20 mins every morning with a hot bowl of porridge and a cup of tea, I understand I’m probably in the minority! Many of you have very busy schedules where breakfast just isn’t at the forefront of your mind.
I’m hoping this little bowl of blackberry chia goodness is going to change that mindset! The best thing about chia pudding is that you can make them in advance and in bulk. This recipe serves 2, but simply double the ingredients and you have four of your busy mornings sorted. What’s even better is you can pop them in a little jar with some yoghurt and fruit, and you don’t even have to assemble them in the morning! Grab and go breakfast at its finest.
Depending on what you have in your fridge, you can change up the recipe as much as you like. Why not swap the blackberries for raspberries, swap the milk for a dairy free alternative or the honey/maple for agave nectar if that’s your favourite!
Fancy making another chia recipe? Try my Salted Caramel Chia Chocolate Pots!
Blackberry Chia Pudding
- 150g punnet blackberries
- 180ml milk, dairy free if needed
- 4 tbsp chia seeds
- 1 tbsp honey/maple syrup
Mash the blackberries in a bowl* with a fork until they are completely broken up, then stir in the remaining ingredients.
Cover the bowl and pop in the fridge overnight to set (or minimum 4 hours).
Once set give it a good stir and add your toppings!
*You can use a mason jar instead of a bowl if you want to eat on the go!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!