Berry Chia Pudding (Print View)

Creamy chia blended with vibrant berries, offering a fresh, nourishing start to your day.

# Components:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk (or any plant-based milk)
03 - 2 tablespoons maple syrup (or honey)
04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
06 - 1 tablespoon maple syrup
07 - 1 teaspoon lemon juice

→ Toppings

08 - 1/2 cup fresh berries
09 - 2 tablespoons unsweetened shredded coconut (optional)
10 - 2 tablespoons sliced almonds (optional)

# Directions:

01 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Let rest for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate at least 4 hours or overnight until thickened.
02 - While chia pudding sets, heat mixed berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until berries soften and syrup thickens slightly. Cool completely.
03 - Once set, stir the chia pudding to ensure even consistency.
04 - Alternate spoonfuls of chia pudding and berry compote into jars or bowls. Repeat layers as desired.
05 - Top with fresh berries, shredded coconut, and sliced almonds. Serve chilled. Store leftovers refrigerated up to 4 days.

# Expert Advice:

01 -
  • You make it once and eat it for days, which means actual weekday breakfasts that don't involve cereal or scrambling.
  • Those chia seeds absorb everything perfectly, so you get this luxurious creamy texture without any dairy or weird processed stuff.
  • The berry compote is just fruit, maple syrup, and lemon—simple enough to remember but tastes like you spent way more effort than you actually did.
02 -
  • The double-whisk step is non-negotiable—skip it and you'll end up with gritty pudding that never fully sets no matter how long you wait.
  • If your berries are frozen, they'll release more juice and create a thinner compote, so cook them down a little longer until the liquid is actually syrupy.
03 -
  • Make these in glass jars so you can see the beautiful layers, and you'll actually want to eat them instead of just letting them sit in opaque containers.
  • If your pudding turns out too thick, just stir in another splash of milk until it's the consistency you want, because chia seeds are forgiving about that sort of thing.
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