Berry Chia Pudding (Print Version)

Creamy chia blend layered with fresh mixed berries and natural sweeteners for a wholesome start.

# Components:

→ Chia Pudding

01 - ½ cup chia seeds
02 - 2 cups unsweetened almond milk (or any plant-based 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 - ½ cup fresh berries
09 - 2 tablespoons unsweetened shredded coconut (optional)
10 - 2 tablespoons sliced almonds (optional)

# Directions:

01 - In a medium bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract. Let sit 10 minutes, then whisk again to avoid clumps. Cover and refrigerate at least 4 hours or overnight until thickened.
02 - In a small saucepan over medium heat, combine mixed berries, maple syrup, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until softened and syrupy. Remove from heat and cool completely.
03 - Once set, give the chia pudding a thorough stir to ensure even consistency.
04 - Spoon chia pudding into serving jars or bowls, layer with berry compote, and repeat as desired. Finish with fresh berries, coconut, and sliced almonds.
05 - Refrigerate assembled portions up to 4 days. Serve chilled.

# Expert Advice:

01 -
  • It's genuinely hands-off; you stir once and disappear for hours.
  • Those berries turn into this sweet, jammy layer that tastes like you actually planned ahead.
  • It keeps for days, which means multiple mornings of not thinking about what to eat.
02 -
  • That second whisk really matters—I learned this the hard way when I skipped it and ended up with weird grainy pockets throughout the pudding.
  • Cold milk and cold ingredients keep the texture silky; don't even think about using warm milk or you'll end up with something closer to pancake batter.
03 -
  • Add a pinch of cinnamon or nutmeg to the chia mixture for warmth without changing the fundamental character of the dish.
  • If your compote is too thick, thin it with a splash of water; if it's too thin, just cook it a minute or two longer until it reaches the consistency you want.
Return