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Berry Chia Pudding

North American · 5 min · Easy · 2 servings

Berry Chia Pudding

Chia seeds left to swell in vanilla-sweetened plant milk until thick and spoonable, layered with crushed berries. Five minutes of work the night before.

~420 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Mix

    Whisk the chia seeds, plant milk, maple syrup, vanilla and salt together in a jar or bowl until there are no clumps.

  2. 2

    Whisk again

    ⏱ 5 min

    Wait five minutes and whisk again. This second whisk is what stops the seeds settling into a solid lump at the bottom.

  3. 3

    Chill

    Cover and refrigerate until thick and set — at least four hours, or overnight.

  4. 4

    Crush the berries

    Crush half the berries with a fork so they release their juice, leaving the rest whole.

  5. 5

    Layer and serve

    Layer the pudding with the crushed berries in glasses or bowls, and top with the whole berries and sliced banana.

Notes

Total time is active time only — it needs four hours or overnight in the fridge to set. If it is too thick the next morning, loosen with a splash of plant milk. Keeps for three days.

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