I love using chia seeds because they are rich in omega-3 fatty acids, high in protein, and full of vitamins and minerals such as calcium, iron, and magnesium. When combined with a liquid such as almond milk and left to sit for a period of time, the texture becomes a thick, creamy tapioca-like pudding. You have to stir it so it doesn’t clump up! Chia seeds are also relatively flavourless so you can add whatever toppings you like such as fruits, nuts, and spices! I also love using them in my favourite smoothie, Kale Pineapple Chia Smoothie.
For this chia pudding recipe, there are sliced bananas, which provide additional bulk and natural sweetness as well as sweet and tart macerated blackberries. In the case of fresh fruit, maceration is simply the process of adding sugar (or sometimes liqueur) to fruit and letting it sit to soften and release fruit juices. The process enhances the berry flavour and produces a thin fruit syrup. I also added in a little fresh mint and lemon juice to bring a little more brightness in flavour.
Preparing the chia seed pudding and macerated blackberries the day before and assembling it the next day requires less than 10 minutes all together and it’s absolutely delicious and filling. It’s also gluten-free and vegan. I hope you enjoy this recipe!
After preparing the chia seed pudding and blackberries in two separate bowls (complete ingredients and instructions below) , cover and place overnight in the refrigerator.
Chia seed pudding
Combine the chia seed pudding with the most of the macerated blackberries and sliced bananas. Scoop into glasses and top with remaining blackberries.
Pretty and delicious!
Overnight Chia Pudding with Blackberries and Bananas
Active time: 8 minutes Total time: 2.5 hours or overnight Servings: 2
For the chia pudding:
- ¼ cup chia seeds
- 1 cup almond milk
- ½ tsp vanilla extract
- 1 tbsp maple syrup
For the macerated blackberries:
- 1 cup (5oz) blackberries
- 2 tsp maple syrup
- 1 tsp lemon juice
- 1 tsp fresh mint, sliced
- 1 banana, sliced
- In a bowl, whisk together the chia pudding ingredients, cover with plastic wrap, and refrigerate overnight.
- In a separate bowl, combine the macerated blackberries ingredients, making sure to coat the blackberries with the other ingredients. Cover with plastic wrap and refrigerate overnight.
- The next day, remove the two bowls from the refrigerator. Re-whisk the chia pudding so that the texture is even throughout. Then, using a fork, press down the berries gently so that they are slightly smashed and more juices are released.
- Combine ¾ of the macerated blackberries and sliced banana with the chia pudding (or layer it) into two glasses or bowls, then top with the remaining blackberries. Serve immediately or chill for later.
- Substitute the maple syrup with a sweetener of your choice.
- Substitute almond milk with another milk of your choice.