Berry Chia Pudding (Printable)

Vibrant chia seed dish layered with mixed berries, ideal for a nutritious morning start.

# What You 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; 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 prevent clumping. 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. Allow to cool completely.
03 - Once set, stir the chia pudding thoroughly to ensure even consistency.
04 - Spoon a layer of chia pudding into serving jars or bowls, add a layer of berry compote, and repeat as desired. Top with fresh berries, shredded coconut, and sliced almonds.
05 - Refrigerate for up to 4 days. Serve chilled for best flavor.

# Expert Advice:

01 -
  • You can prep it while watching a show and forget about breakfast for four whole days.
  • It tastes indulgent enough to feel like dessert but your body knows it's genuinely nourishing.
  • The texture is nothing short of magic—creamy pudding meets jammy berries in every spoonful.
  • It works for vegans, dairy-free folks, and anyone else without fuss or substitution stress.
02 -
  • Don't skip the second whisking after 10 minutes—chia seeds will clump stubbornly and ruin the texture if you let them sit without stirring.
  • The pudding needs to be completely cold before you layer in the compote, otherwise the heat will make everything blur together instead of creating those beautiful distinct layers.
  • Frozen berries work just as well as fresh and often have more flavor because they're picked ripe and frozen immediately.
03 -
  • Make your pudding in mason jars with tight-fitting lids, and you've got breakfast ready to grab and take with you—no transfer necessary.
  • The compote stays fresh for up to five days, so make a double batch and use it on yogurt, oatmeal, or pancakes throughout the week.
  • If your pudding seems too thick after sitting, stir in a splash more milk to loosen it—consistency preferences vary, and you control yours.
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