Don’t you just love breakfast recipes that could also double as dessert recipes? Well, this is one of those! It’s a simple, creamy, chia seed pudding that can simply be enjoyed as a quick, easy and delicious breakfast, or you can serve it up as a cold, refreshing dessert after an elegant meal.  You decide!

I like this as a breakfast option because I can mix up the ingredients at night, and then it’s ready to eat in the morning with no fuss and no mess.

I love chia seeds because they are rich in healthy omega 3 fats, and have lots of fibre.  Good quality, whole food forms of fibre have tons of health benefits, including prevention of several types of cancer, particularly colon cancer. This chia seed pudding is delicious, and health-protective!


Serves 2, generous portions


1/2 cup chia seeds

2 cups vanilla almond milk

1 teaspoon vanilla extract

2 large medjool dates, chopped into tiny pieces

1 cup berries (can use frozen blueberries)

Dash of cinnamon


  1. Stir together all ingredients, except berries, in a bowl until well combined.
  2. Store the pudding in an airtight glass container (with a lid) in a refrigerator overnight.
  3. When ready to serve, stir pudding well and spoon into a bowl. Top with berries and enjoy.

This recipe is adapted from “The 22 Revolution Cookbook”, by Marco Borges


One response to “Vanilla Chia Seed Pudding with Blueberries”

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