Berry Chia Pudding

About This Recipe

This make-ahead breakfast is as anti-inflammatory as it is delicious — chia seeds soaked overnight in almond milk until thick and pudding-like, layered with a warm mixed berry compote bursting with antioxidants. Rich in omega-3 fatty acids, fibre, and polyphenols, it supports inflammation reduction while tasting like dessert.

Ingredients

Serves 2

• 60 gchia seeds
• 300 mlunsweetened almond milk
• 1 tbspmaple syrup
• 0.5 tspvanilla extract
• 200 gmixed berries (blueberries, raspberries, strawberries)
• 1 tbsplemon juice
• 2 tbspcoconut flakes
• 2 tbspsliced almonds

Instructions

1. 1

   Mix the pudding base

   Stir chia seeds, almond milk, maple syrup, and vanilla extract in a bowl until well combined. Refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.

2. 2

   Make the berry compote

   Warm mixed berries with lemon juice in a small saucepan over medium heat for 4–5 minutes until the berries burst and form a thick, jammy sauce. Let cool.

3. 3

   Layer

   Spoon chia pudding into glasses or jars. Top with a generous layer of berry compote.

4. 4

   Garnish and serve

   Sprinkle with coconut flakes and sliced almonds. Serve chilled.

Variations

• •

  Use coconut milk for a richer, creamier pudding.

• •

  Swap mixed berries for mango and passion fruit for a tropical version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate assembled pudding up to 3 days. Store compote separately up to 5 days.

Frequently Asked Questions