Berry Chia Pudding (Print Version)

Creamy chia seeds paired with mixed berries create a vibrant, nutritious breakfast option.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup
04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen; e.g., 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)

# How to Make It:

01 - Whisk together chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl. Let sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened.
02 - Combine 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. Allow to cool completely.
03 - Once the chia mixture has thickened, give it a thorough stir to ensure even texture.
04 - Layer chia pudding and berry compote alternately into jars or bowls. Finish with fresh berries, shredded coconut, and sliced almonds as desired.
05 - Store assembled portions in the refrigerator for up to 4 days. Serve chilled.

# Additional Tips::

01 -
  • It tastes indulgent and creamy while actually being packed with omega-3s and fiber, so you feel virtuous eating it.
  • You make it the night before and grab it from the fridge, which means you genuinely eat breakfast instead of skipping it.
  • The berry compote is so easy it almost feels like cheating, yet it transforms everything into something that looks like you spent an hour cooking.
02 -
  • If you don't whisk the pudding twice during the first sit, you'll end up with pockets of dry seeds at the bottom—learned this the hard way and now I set a phone reminder.
  • Freezing berries actually works better than fresh here because they break down faster when cooked, though fresh ones look prettier as a topping.
03 -
  • The pudding is best when it's had overnight to fully set, so make it the evening before you actually want to eat it and you'll get that perfect silky texture every time.
  • If you're in a rush and forgot to make it, you can speed-set a smaller batch in about 2 hours by whisking more frequently, though I'd only recommend this in true emergencies.
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