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Berry Chia Pudding in a glass jar topped with fresh blueberries and raspberries on a wooden tray.
Layla

Berry Chia Pudding

Creamy make-ahead pudding bursting with jammy berries and wholesome chia seeds - the perfect no-cook breakfast or healthy dessert.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Chia Pudding
  • 0.5 cup chia seeds
  • 2 cups unsweetened almond milk or oat milk
  • 0.5 cup full-fat coconut milk from the can, for creaminess
  • 3 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
Berry Compote
  • 2 cups mixed fresh or frozen berries strawberries, blueberries, raspberries, or blackberries
  • 1 tbsp pure maple syrup
  • 1 tsp fresh lemon juice
To Serve
  • 0.25 cup toasted sliced almonds optional

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 glass jars or containers with lids
  • Small saucepan

Method
 

Make the Chia Pudding Base
  1. In a medium bowl, whisk together almond milk, coconut milk, maple syrup, vanilla, and salt until fully combined. The coconut milk may have separated in the can - whisk until smooth.
  2. Add chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let sit for 5 minutes, then whisk again. The mixture will still be thin - this is normal.
  3. Divide mixture evenly among 4 jars or containers. Cover and refrigerate at least 3 hours or overnight until thickened to a pudding consistency.
Make the Berry Compote
  1. Combine berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Some whole berries should remain for texture.
  2. Remove from heat and let cool completely. The compote will continue to thicken as it cools. Refrigerate if making ahead.
Assemble and Serve
  1. Spoon 2-3 tablespoons of cooled berry compote over each chia pudding. Top with toasted almonds if desired. Serve chilled.

Notes

For the creamiest texture, use full-fat coconut milk from the can - the light version won't set properly. If your pudding is too thin after chilling, stir in 1 more tablespoon chia seeds and wait another hour. The compote keeps for 5 days refrigerated and the plain pudding lasts 5 days, so prep both on Sunday for easy breakfasts all week.