Summer Berry Chia Pudding (Print Version)

Chilled chia pudding layered with strawberries, blueberries, and raspberries for a fresh nutrient boost.

# What You'll Need:

→ Chia Pudding Base

01 - 2 cups unsweetened almond milk or preferred plant-based milk
02 - 1/2 cup chia seeds
03 - 1 to 2 tablespoons pure maple syrup or honey, optional
04 - 1 teaspoon pure vanilla extract
05 - Pinch of salt

→ Berry Layer

06 - 1 cup strawberries, hulled and sliced
07 - 1 cup blueberries
08 - 1 cup raspberries
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon maple syrup, optional

→ Topping

11 - 2 tablespoons unsweetened coconut flakes
12 - Fresh mint leaves for garnish

# How to Make It:

01 - In a medium bowl, whisk together almond milk, chia seeds, maple syrup if using, vanilla extract, and salt. Let sit for 5 minutes, then whisk again to break up any clumps and ensure even distribution.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture reaches a thick, pudding-like consistency.
03 - In a separate bowl, combine strawberries, blueberries, and raspberries with lemon juice and 1 teaspoon maple syrup if desired. Gently toss to coat berries evenly without crushing them.
04 - Divide half of the berry mixture among 4 meal prep cups or glass jars. Spoon the chilled chia pudding evenly over the berries, then distribute the remaining berries on top.
05 - Sprinkle with coconut flakes and garnish with fresh mint leaves if desired. Seal cups with lids and refrigerate until ready to eat, up to 4 days.

# Additional Tips::

01 -
  • No cooking required, which means you can make four breakfasts while your coffee brews.
  • The chia seeds actually absorb the almond milk and turn into something silky and pudding-like, which still amazes me every time.
  • Four days of breakfasts ready to grab means you'll actually eat something nourishing instead of whatever's fastest.
02 -
  • Whisk the chia pudding again after its first five minutes of sitting, or you'll end up with a layer of seeds at the bottom and thin milk on top.
  • The pudding actually keeps getting thicker as the days pass, so if you make it on Sunday for Wednesday eating, it'll be noticeably creamier than day one.
03 -
  • Use a two-cup measuring jug to mix your pudding base instead of a bowl; it's easier to pour evenly into cups and you'll use one fewer dish.
  • Taste the pudding after it's set but before you layer the berries, because cold muffles sweetness and you might want to add more maple syrup at that point.
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