Summer Berry Chia Pudding (Printable)

Nutritious chia pudding layered with fresh summer berries, chilled and ready to enjoy anytime.

# What You'll Need:

→ Chia Pudding

01 - 2 cups unsweetened almond milk
02 - 1/2 cup chia seeds
03 - 1 to 2 tablespoons pure maple syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of salt

→ Berry Layer

06 - 1 cup strawberries, hulled and sliced
07 - 1 cup blueberries
08 - 1 cup raspberries
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon maple syrup

→ Topping

11 - 2 tablespoons unsweetened coconut flakes
12 - Fresh mint leaves for garnish

# How to Make It:

01 - In a medium bowl, whisk together almond milk, chia seeds, maple syrup, vanilla extract, and salt. Let sit for 5 minutes, then whisk again to break up any clumps.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture reaches a thick, pudding-like consistency.
03 - In a separate bowl, combine sliced strawberries, blueberries, and raspberries with lemon juice and maple syrup. Gently toss to coat evenly.
04 - Divide half of the berry mixture among four meal prep cups or glass jars. Spoon the chilled chia pudding evenly over the berries, then layer with the remaining berries on top.
05 - Sprinkle coconut flakes over each cup and garnish with fresh mint leaves. Seal with lids and refrigerate until ready to serve, up to 4 days.

# Expert Suggestions:

01 -
  • You prep once and eat like royalty all week, no morning scrambling required.
  • The pudding tastes like a dessert masquerading as breakfast, so your body never feels deprived.
  • Each spoonful delivers berries, healthy fats, and that satisfying creaminess your taste buds crave.
02 -
  • Skip the second whisking and your pudding will have gritty pockets throughout, a texture mistake I made exactly once.
  • Fresh berries release juice over time, so if you're prepping for day four, use frozen berries or add them fresh right before eating for best texture.
03 -
  • Buy chia seeds in bulk from the bulk bin section where they're fresher and cheaper, storing them in an airtight container in a cool cupboard.
  • The pudding actually tastes better on day two or three after flavors have mingled and the texture has fully set, so don't stress about eating them immediately.
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