Berry Chia Pudding (Printable)

Creamy chia blended with mixed berries and natural sweeteners, perfect chilled for a fresh start.

# What You'll 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)
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 for 5 to 7 minutes, stirring occasionally, until berries soften and syrupy. Remove from heat and cool completely.
03 - Once chia pudding has set, give it a good stir to ensure even texture.
04 - Spoon a layer of chia pudding into jars or bowls, add a layer of berry compote, and repeat as desired. Top with fresh berries, shredded coconut, and sliced almonds.
05 - Refrigerate assembled portions for up to 4 days. Serve chilled.

# Expert Suggestions:

01 -
  • It comes together in minutes but tastes like you spent your morning in the kitchen.
  • The texture is pure comfort—creamy pudding with bursts of tart berry sweetness.
  • You can batch-prep four servings and have breakfast sorted for half the week.
  • It's naturally vegan and gluten-free, so there's no scrambling for alternatives.
02 -
  • That second whisking of the chia seeds at the 10-minute mark matters more than it sounds—skip it and you'll bite into crunchy clumps instead of silky pudding.
  • Frozen berries work just as well as fresh and often taste more vibrant because they're frozen at peak ripeness.
03 -
  • Make the compote slightly thicker than jam consistency—it'll sink into the pudding if it's too runny, blurring those beautiful layers.
  • Whisk the pudding a final time just before serving to loosen it slightly; chia pudding continues to absorb liquid even in the fridge and gets thicker over time.
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