Spirulina Chia Pudding

This is a variation on my chia seed overnight ‘oats’ – just add 1 tsp of spirulina to the original recipe – and this little pot of green will be bursting with vitamin B1, B2, iron and protein.

By Neil Bridgeman
Oct 7, 2022 • 2 min read

Neil Bridgeman: Nutritional Therapy & Clinical Services

Prep time: 5 mins⁠
Cooking time: 0 mins
Serves 1


  • 2-3 tbsp chia seeds

  • 1 tbsp mixed seeds

  • 1 tbsp milled flax seeds

  • 1/2 cup nut milk

  • 0.5 cup frozen berries

  • 1 tsp spirulina

  • Plant-based yoghurt to garnish

  • Water as needed


  • Put the chia, seeds and spirulina into a small mixing bowl
  • Add the nut milk and enough water (usually the same amount as the almond milk, but it depends)
  • Stir/whisk up and allow to sit for a few minutes. The chia and seeds will start to absorb the liquid
  • Add more liquid to ensure the consistency isn’t too dry but also not too wet – it takes a bit of testing to figure out your own preference
  • Cover and place in the fridge, allow to set overnight
  • In the morning, to serve, spoon out into a bowl
  • In a small saucepan, add the frozen berries and a small amount of water, bring to a simmer in order to soften the berries 
  • Spoon the berry mix over the chia mix and add a dollop of yoghurt

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