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+ servings

Creamy Chia Seed Pudding

Use both white and black chia seeds to create this layered pudding. Adding bright colored fruit to different layers will provide a show stopping presentation.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 1
Calories 402 kcal



  • 3/4 cup Almond Milk
  • 1 tbsp White Chia Seeds
  • 1 tbsp Black Chia Seeds
  • 1/2 cup Raspberries
  • 1 cup Banana
  • 1/4 cup Blueberries
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Pomegranate Seeds


Directions by Layer

  • Bottom Layer: ¼ cup almond milk 1 Tbsp white chia seeds ½ cup raspberries, if using frozen thaw slightly first
  • Middle Layer: ¼ cup almond milk ½ cup banana, frozen ¼ cup blueberries, frozen
  • Top Layer: ¼ cup almond milk 1 Tbsp black chia seeds ½ cup banana 1 tsp vanilla extract with no alcohol
  • Garnish with ¼ cup pomegranate seeds if needed.


  • For the bottom layer: Add milk and raspberries to a blender and blend until smooth. Fold in the white chia seeds. Place this mixture into the bottom of a clear glass jar or dish. Put into the refrigerator to set overnight.
  • For the top layer: in a clean blender container place the almond milk, banana and vanilla extract. Blend until the banana is mixed in and put in a separate bowl. Fold in the black chia seeds. Let it set in the refrigerator overnight.
  • To assemble the middle layer, blend the almond milk, banana, and blueberry together until thick and creamy. Pour on top of the bottom layer in a large glass.
  • Stir the top layer and pour on top of the middle fruit layer to complete the layering.
  • Top the pudding with pomegranate seeds.


  • Be sure to keep the chia seeds whole for this recipe! Blending them will make the dish bitter.


Calories: 402kcalCarbohydrates: 78gProtein: 8.4gFat: 9.6g
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