Berry-Chia Breakfast Pudding

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Berry-Chia Breakfast Pudding

Prep time: 10 minutes | Chill time: 4+ hours (or overnight) | Servings: 2

Ingredients

The Chia Base:

  • 1/2 cup Chia seeds

  • 2 cups Milk of choice (Almond, Oat, or Coconut work great)

  • 1 tsp Vanilla extract

  • 1–2 tbsp Maple syrup or honey (adjust for sweetness)

The Fruit & Crunch Layers:

  • 1 cup Fresh blueberries and raspberries

  • 1/2 cup Sliced strawberries

  • 1/2 cup Granola (for that satisfying crunch)

  • Optional: A dollop of Greek yogurt for extra creaminess

Instructions

  1. Mix the Pudding: In a bowl or large jar, whisk together the chia seeds, milk, vanilla, and sweetener. Stir well to ensure there are no clumps.

  2. The First Rest: Let the mixture sit for 5–10 minutes, then give it one more good stir. This prevents the seeds from sinking to the bottom and ensures a uniform texture.

  3. Chill: Cover and refrigerate for at least 4 hours, though overnight is best for a thick, pudding-like consistency.

  4. Assemble the Layers: Once the pudding is set, grab two glass jars and start layering:

    • Bottom: A thick layer of the chia pudding.

    • Middle: Sliced strawberries or a berry compote.

    • Top: A handful of granola followed by a layer of fresh blueberries.

  5. Garnish: Top with fresh raspberries and an extra sprinkle of granola right before serving to keep the crunch fresh.

Pro Tips for Success

  • The Ratio: If you prefer a thicker pudding, use slightly less milk. If it’s too thick after sitting, just stir in an extra splash of milk.

  • Stay Crunchy: Always add the granola right before you eat it; if you layer it the night before, it will soak up moisture and lose its texture.

  • Fruit Puree: For that vibrant red line seen in your photo, you can mash a few raspberries with a fork and layer the “mash” between the pudding and the whole fruit.

Are you planning to make this for a quick weekday breakfast, or more of a weekend brunch treat?

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