Berry Chia Pudding (Print)

Creamy chia base with mixed berries and natural sweetness in a vibrant, make-ahead breakfast.

# What You Need:

→ Chia Pudding

01 - ½ 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 - ½ cup fresh berries
09 - 2 tablespoons unsweetened shredded coconut (optional)
10 - 2 tablespoons sliced almonds (optional)

# Steps:

01 - Whisk chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl. Let rest for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for a minimum of 4 hours or overnight until thick.
02 - Combine mixed berries, maple syrup, and lemon juice in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until berries soften and syrup thickens. Allow to cool completely.
03 - Once chilled, stir the set chia pudding thoroughly to ensure even texture.
04 - Layer chia pudding and berry compote alternately in jars or bowls. Finish with fresh berries, shredded coconut, and sliced almonds as desired.
05 - Store assembled portions refrigerated up to 4 days. Serve chilled for best flavor.

# Top Tips:

01 -
  • Feels like eating dessert for breakfast but actually fuels you for hours
  • You can make five days worth of breakfasts in ten minutes flat
  • The texture combination of creamy pudding and juicy berries hits every craving
02 -
  • The first time I made this I only whisked once and ended up with weird chia clumps that were impossible to fix
  • Letting the compote cool completely is non negotiable or you will have warm soup instead of distinct layers
03 -
  • Whisk vigorously for at least thirty seconds to prevent the seeds from clumping together
  • Warm your almond milk slightly before mixing because it helps the seeds hydrate faster and more evenly
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