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Chia Seed Pudding with Berries

Creamy, thick chia seed pudding made with almond milk and a touch of vanilla, topped with fresh mixed berries and a drizzle of honey. Plan ahead: the pudding needs at least 4 hours to set, ideally overnight.

10 minEasyServes 4220 cal/serving

AmericanBreakfastNo-CookLow CarbVeganVegetarianHigh FiberGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeNightshade-Free

Ingredients

  • 1/3 cup chia seeds
  • 2 cups unsweetened almond milk (or oat milk)
  • 4 tsp pure maple syrup (or honey if not vegan)
  • 1/2 tsp pure vanilla extract
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries), hulled and sliced if large
  • 2 tbsp unsweetened coconut flakes (optional)
  • pinch fine sea salt

Instructions

  1. 1

    In a bowl or jar, whisk together 2 cups unsweetened almond milk (or oat milk), 4 tsp pure maple syrup (or honey if not vegan), 1/2 tsp pure vanilla extract, and a fine sea salt until well combined.

  2. 2

    Add 1/3 cup chia seeds and whisk again. Let sit 5 minutes, then whisk once more to break up any clumps.

  3. 3

    Cover and refrigerate at least 4 hours or overnight until the pudding is thick and creamy.

  4. 4

    When ready to serve, give the pudding a good stir. Divide among bowls or glasses.

  5. 5

    Top each serving with 1 cup hulled and sliced if large mixed fresh berries (strawberries, blueberries, raspberries) and 2 tbsp unsweetened coconut flakes (optional) if using. Serve chilled.

Questions

Can I make Chia Seed Pudding with Berries ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Chia Seed Pudding with Berries?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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