Summer Berry Chia Pudding (Print Version)

Creamy chia pudding layered with vibrant summer berries for a nourishing, chilled delight.

# Components:

→ Chia Pudding

01 - 2 cups unsweetened almond milk or preferred plant-based milk
02 - 1/2 cup chia seeds
03 - 1-2 tablespoons pure maple syrup or honey, optional
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, optional

→ Topping

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

# Directions:

01 - In a medium bowl, whisk together almond milk, chia seeds, maple syrup if using, vanilla extract, and salt. Let sit for 5 minutes, then whisk again to prevent clumping.
02 - Cover and refrigerate for at least 2 hours or overnight until mixture reaches a thick, pudding-like consistency.
03 - In a separate bowl, combine strawberries, blueberries, and raspberries with lemon juice and 1 teaspoon maple syrup if desired. Gently toss to combine without crushing berries.
04 - Divide half the berry mixture evenly among 4 meal prep cups or jars. Spoon chia pudding evenly over the berries, then top with remaining berries.
05 - Sprinkle with coconut flakes and garnish with fresh mint leaves if desired.
06 - Seal cups with lids and refrigerate until ready to eat. Maintains quality for up to 4 days.

# Expert Advice:

01 -
  • No cooking required means you can make breakfast while your coffee brews and forget about it until you need it.
  • The texture is creamy and indulgent, but you're actually eating something that keeps you full for hours.
  • Those vibrant berry layers look almost too pretty to eat, which makes grabbing something healthy actually feel special.
02 -
  • The first time I made these, I didn't whisk the chia mixture a second time and ended up with pudding that had a gritty layer at the bottom—that second whisk is non-negotiable for a smooth texture.
  • If you prep these on Sunday and plan to eat them Thursday, add the fresh toppings and mint right before eating rather than the day before, or they'll get soggy and lose their crunch.
03 -
  • The second whisk after the initial 5 minutes is the difference between silky pudding and gritty texture—don't skip it, even though it feels unnecessary at the time.
  • Keep the fresh toppings separate until you're ready to eat; adding coconut flakes and mint the night before means you're eating soggy, sad garnish instead of enjoying that satisfying crunch.
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