Berry Blended Chia Seed Pudding

I’ve been making chia seed pudding for years, but I’ll be honest—I used to find the texture a little off-putting. All those little seeds floating around never quite won me over, even though I loved how easy it was to meal prep. Then one day I had a thought: what if I just blended the whole thing?

Game changer. Blending the chia seeds with cottage cheese gives you this creamy, smooth pudding that tastes like dessert but works as breakfast. No weird texture, no seeds stuck in your teeth, just a thick and satisfying pudding that keeps you full for hours. My kids actually ask for this one, which is saying something.

The best part? You still get all the benefits of chia seeds and protein from the cottage cheese, but it tastes like you’re eating something indulgent. Top it with fresh berries and a dollop of whipped cream, and you’ve got yourself a breakfast that feels special without any extra effort.

What Kind of Cottage Cheese Should I Use?

Any cottage cheese will work great for this blended chia seed pudding, whether you go with small curd, large curd, or even whipped cottage cheese. Since you’re blending everything together, the curd size won’t matter much in the final texture. Full-fat cottage cheese will give you a creamier, richer pudding, while low-fat or fat-free versions will make it a bit lighter if that’s what you’re after. If you want an extra smooth result, look for cottage cheese labeled as “whipped” or “smooth,” but honestly, any regular cottage cheese will blend up just fine and disappear into that creamy pudding base.

Options for Substitutions

This recipe is pretty forgiving and works well with different ingredients you might have on hand:

• Cottage cheese: If you’re not a fan of cottage cheese, try using Greek yogurt or ricotta cheese instead. Both will give you that creamy, protein-rich base. Just blend it well to get that smooth texture.
• Milk: Any milk works here – dairy, almond, oat, soy, or coconut milk are all good options. Keep in mind that thicker milks like coconut will make a richer pudding, while thinner ones like almond milk will keep it lighter.
• Maple syrup: Honey, agave nectar, or even regular sugar can replace maple syrup. Start with the same amount and adjust to your taste. You could also use a few dates blended in for natural sweetness.
• Vanilla essence: If you don’t have vanilla, try almond extract (use half the amount as it’s stronger) or skip it altogether and add a pinch of cinnamon instead.
• Chia seeds: This is the one ingredient you really shouldn’t substitute, as chia seeds are what create that pudding texture. They absorb liquid and thicken the mixture in a way other seeds just can’t replicate.
• Berries: Use whatever fruit you like or have available – fresh or frozen berries, sliced bananas, diced mango, or even canned peaches work great as toppings.

Watch Out for These Mistakes While Making

The biggest mistake people make with blended chia seed pudding is adding the chia seeds too early in the blending process, which can cause them to clump up and create an uneven texture – always add them last and pulse just until combined.

Another common error is not chilling the pudding long enough, as chia seeds need at least 2 hours (preferably 4) to fully absorb the liquid and reach that perfect creamy consistency.

If your pudding turns out too thick after chilling, simply stir in a splash of milk to loosen it up, and if it’s too thin, let it sit in the fridge for another hour or add an extra teaspoon of chia seeds next time.

For the smoothest results, make sure your cottage cheese is full-fat rather than low-fat, as the higher fat content blends better and creates a richer, creamier pudding.

What to Serve With Chia Seed Pudding?

This chia seed pudding is pretty filling on its own, but I love turning it into a complete breakfast by adding some granola on top for extra crunch. You can also serve it alongside some toast with almond butter or a simple egg scramble if you want more protein to start your day. Since the pudding already has berries and whipped cream, it works great as part of a brunch spread with other items like yogurt parfaits or fresh fruit salad. If you’re having it as a snack or dessert, a cup of coffee or tea is really all you need to round things out.

Storage Instructions

Refrigerate: This chia pudding actually gets better as it sits! Store it in an airtight container or individual jars in the fridge for up to 5 days. I like to make a big batch on Sunday and have breakfast ready for the whole week. Just wait to add the berries and whipped cream until you’re ready to eat.

Make Ahead: Chia pudding is perfect for meal prep since it needs time to thicken anyway. Mix everything together (except the toppings) and let it sit in the fridge overnight or for at least 4 hours. Give it a good stir before serving and add your fresh berries and whipped cream right before eating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 20-25 g
• Fat: 15-20 g
• Carbohydrates: 35-45 g

Ingredients

For the pudding base:

• 1 cup cottage cheese (I prefer Good Culture for a thicker texture)
• 1.25 cups milk
• 3 tsp vanilla
• 0.75 tbsp maple syrup (I always use Crown Maple for better flavor)
• 1/4 cup chia seeds
• Pinch of salt

For the toppings:

• fresh berries
• whipped cream

Step 1: Blend the Base Pudding Mixture

• 1 cup cottage cheese
• 1.25 cups milk
• 3 tsp vanilla
• 0.75 tbsp maple syrup
• 1/4 cup chia seeds
• Pinch of salt

Add the cottage cheese, milk, vanilla, maple syrup, and salt to a blender in that order.

Blend on medium speed for about 30 seconds until completely smooth and creamy.

This order matters because the liquid helps break down the cottage cheese curds more efficiently.

Once smooth, add the chia seeds and pulse for just 5-10 seconds to incorporate them—you want them distributed throughout but not over-blended, which can make the texture gummy.

Step 2: Chill and Set the Pudding

• blended mixture from Step 1

Pour the blended mixture into serving containers or a bowl.

I like to divide it into individual portions right away so it’s ready to serve when you need it.

Cover and refrigerate for at least 2 hours, or preferably overnight.

The chia seeds will continue to absorb liquid and create that classic pudding texture as it sits—the longer it chills, the thicker it becomes.

Step 3: Serve with Fresh Toppings

• chilled pudding from Step 2
• fresh berries
• whipped cream

Remove the pudding from the refrigerator and give it a quick stir if the top layer has separated.

Divide into bowls if you chilled it together, then top with fresh berries and a dollop of whipped cream.

The contrast of cold, creamy pudding with bright fresh fruit makes this feel elegant but comes together in seconds.

Berry Blended Chia Seed Pudding

Delicious Berry Blended Chia Seed Pudding recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 22 minutes mins

Servings 3 servings

Calories 450 kcal

Ingredients

  

For the pudding base::

• 1 cup cottage cheese (I prefer Good Culture for a thicker texture)
• 1.25 cups milk
• 3 tsp vanilla
• 0.75 tbsp maple syrup (I always use Crown Maple for better flavor)
• 1/4 cup chia seeds
• Pinch of salt

For the toppings::

• fresh berries
• whipped cream

Instructions

 

• Add the cottage cheese, milk, vanilla, maple syrup, and salt to a blender in that order. Blend on medium speed for about 30 seconds until completely smooth and creamy. This order matters because the liquid helps break down the cottage cheese curds more efficiently. Once smooth, add the chia seeds and pulse for just 5-10 seconds to incorporate them—you want them distributed throughout but not over-blended, which can make the texture gummy.
• Pour the blended mixture into serving containers or a bowl. I like to divide it into individual portions right away so it's ready to serve when you need it. Cover and refrigerate for at least 2 hours, or preferably overnight. The chia seeds will continue to absorb liquid and create that classic pudding texture as it sits—the longer it chills, the thicker it becomes.
• Remove the pudding from the refrigerator and give it a quick stir if the top layer has separated. Divide into bowls if you chilled it together, then top with fresh berries and a dollop of whipped cream. The contrast of cold, creamy pudding with bright fresh fruit makes this feel elegant but comes together in seconds.