Berry Chia Pudding (Printable)

Creamy chia seeds layered with mixed berries for a fresh, nutritious breakfast option.

# What you need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk (or any plant-based milk)
03 - 2 tablespoons maple syrup (or honey)
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 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Let sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for 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 berries soften and syrup thickens. Remove from heat and let cool completely.
03 - Once the chia mixture has thickened, give it a good stir to ensure uniform texture.
04 - Spoon a layer of chia pudding into jars or bowls, add a layer of berry compote, and repeat to create layers. Finish by topping with fresh berries, shredded coconut, and sliced almonds as desired.
05 - Store assembled pudding in the refrigerator for up to 4 days. Serve chilled for best taste.

# Expert Advice:

01 -
  • It sits in your fridge doing all the work while you sleep, becoming breakfast by morning magic.
  • Every spoonful delivers this perfect balance of creamy and fruity, with bursts of seed texture that keeps things interesting.
  • You can prep four servings at once, which means you actually eat well during hectic weeks instead of reaching for whatever's quickest.
02 -
  • The second whisk at the 10-minute mark genuinely prevents clumping, and skipping it results in weird seed texture that feels gritty instead of smooth.
  • Cold compote is essential because warm berry sauce will warm your pudding and create a softer texture that loses that satisfying spoon-through moment.
  • Don't make the pudding thinner than you like initially because it sets further as it sits, so aim for what feels slightly underset.
03 -
  • Whisk that pudding twice during the first 10 minutes, and you'll never get the weird texture that happens when seeds absorb unevenly.
  • Make your compote while the pudding chills so everything's ready to assemble without waiting around on the day you want to eat it.
  • If your pudding sets too thick overnight, add milk a tablespoon at a time until it reaches the consistency you actually want to eat.
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