When I first came across chia pudding, I thought that it was really quite bizarre and looked like frogspawn! As you can imagine, it put me off trying it for a while. When I finally tried it, I was amazed. It has the most interesting, light texture that you wouldn’t expect from chia seeds and it is surprisingly filling! It makes the perfect light, summer breakfast. It also makes a great snack, but I would recommend dividing this recipe in two for
There are many variations of chia pudding but my
Chia Pudding Nutrition
Chia seeds are a nutritional powerhouse, they are an amazing source of
Berry Chia Pudding Recipe
This recipe is best if you can prep the chia pudding and leave it overnight to set. In a pinch, you can leave it in the fridge for 3 hours, but the texture may not be quite as good! The compote can be prepped
It is really easy to meal prep this recipe, simply double or triple the ingredients and then leave it in the fridge until you are ready to eat. I recommend storing the compote and pudding separately.
You can use any fresh or frozen berries in this recipe, I just use up whatever I have in the house. I used strawberries and blueberries for this batch.
Berry Chia Pudding
- 1/4 cup chia seeds
- 1 cup almond milk or any milk
- 1 tsp maple syrup or honey
- 1 cup mixed berries plus extra to garnish
- 1 tsp dessicated coconut
- Mix the chia seeds, maple syrup and milk in a bowl or jar. Let stand for 5 minutes then mix again until evenly mixed, cover and place in the fridge overnight.
- To make the compote, add the berries and a splash of water to a saucepan over medium heat. Cook for 10 minutes or until the berries have broken down.
- Blend the compote until smooth or mash with a fork for a chunkier compote. Allow to cool.
- To serve, add the compote to the bottom of a jar or bowl. Add the chia pudding next and finish with some fresh berries and the coconut.
Let me know if you enjoyed this recipe! If you are looking for more vegan recipes, I recommend my smashed chickpea salad for a healthy lunch!