Chia Seed Pudding with Fresh Berries is a delightful and nutritious treat that’s perfect for breakfast or a snack. This recipe is a breeze to make, and it offers a refreshing burst of flavor with every bite, thanks to the combination of creamy chia pudding and juicy berries.
Almond milk provides a creamy base without the dairy. It keeps the pudding light and plant-based. You can swap it with any milk you like, such as coconut or oat milk.
Chia seeds are the star of the show. They absorb the liquid, creating a thick, pudding-like texture while packing in fiber and omega-3s.
Maple syrup sweetens the pudding naturally. Its rich flavor complements the nuttiness of the almond milk and the earthiness of the chia seeds.
Vanilla extract enhances the overall flavor with a touch of warmth and depth, making the pudding taste richer and more dessert-like.
Blueberries, strawberries, and raspberries add a fresh, fruity contrast to the creamy pudding. They’re not only delicious but also boost the nutritional value with vitamins and antioxidants.
Mint leaves are optional, but they add a refreshing finish and a pop of color that can make each serving look restaurant-worthy.
This chia seed pudding pairs beautifully with a side of whole-grain toast topped with almond butter for a balanced breakfast. For a more indulgent treat, add a dollop of coconut whipped cream on top of the berries.
Start by grabbing a medium-sized bowl. Pour in the almond milk, then add the chia seeds. These little seeds will soak up the liquid and expand, so give them a good whisk to ensure they’re evenly distributed.
Next, drizzle in the maple syrup and add the vanilla extract. Whisk everything together until the mixture is smooth and well combined. You’ll want to check that there are no clumps of chia seeds sticking together.
Cover the bowl with a lid or plastic wrap and pop it in the fridge. Let it chill for at least 4 hours, but overnight is ideal. This gives the chia seeds plenty of time to absorb the liquid and thicken up into a pudding-like consistency.
When you’re ready to serve, take the pudding out of the fridge and give it a good stir. This helps to break up any clumps and ensures a smooth texture. Divide the pudding into individual serving bowls.
Top each bowl with a mix of blueberries, strawberries, and raspberries. If you’re feeling fancy, add a few mint leaves on top for garnish. They’ll add a fresh aroma and a lovely burst of green.
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