Red, White + Blue Chia Cups

In Desserts, Homepage - Desserts by Frances Largeman-Roth


When I’m looking for a quick and versatile dessert that can double as breakfast, my go-to is chia pudding. It’s so easy to make, works well with any fruit, and chia seeds have so many benefits! They contain ALA omega-3 fatty acids, which provide anti-inflammatory benefits, plus they’re high in fiber and a good source of protein.

I used non-dairy whipped cream in this version, which was delicious, but feel free to use any whipped topping you like. This is the perfect way to start or end your Memorial Day Weekend!


¾ cup chia seeds

3 cups refrigerated oat milk or other milk

1 tablespoon pure maple syrup (or more to taste)

1 teaspoon pure vanilla extract

3 cups blueberries

3 cups strawberries, hulled and diced

whipped topping, regular or non-dairy



    1. In a large bowl, combine the chia seeds, oat milk, maple syrup, and vanilla. Whisk together, cover and refrigerate for at least 45 minutes, until the mixture has thickened. In the meantime, prepare the berries.
    1. Remove the chia pudding from the refrigerator. Whisk again and set aside. Into each of 6 dessert glasses, place 1/2 cup blueberries. Top with 1/2 cup of the chia pudding, then add 1/2 cup of the strawberries. Top with the whipped cream just before serving.  Enjoy!