Summer Berry Chia Pudding (Print)

Creamy chia pudding layered with vibrant summer berries for a fresh, healthy chilled option.

# Components:

→ Chia Pudding

01 - 2 cups unsweetened almond milk
02 - 1/2 cup chia seeds
03 - 1 to 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 and ensure even hydration.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture reaches a thick, pudding-like consistency.
03 - In a separate bowl, combine strawberries, blueberries, and raspberries with lemon juice and maple syrup if desired. Gently toss to combine without crushing the berries.
04 - Divide half the berry mixture evenly among 4 meal prep cups or glass jars. Spoon the chilled chia pudding evenly over the berries, then top with the remaining berry mixture.
05 - Sprinkle coconut flakes on top and garnish with fresh mint leaves if desired. Seal the cups with lids and refrigerate until ready to consume.

# Expert Advice:

01 -
  • You prep once on Sunday and eat like you have a personal chef all week long.
  • The berries stay vibrant and don't get mushy because you're layering them strategically, not drowning everything at once.
  • Your body actually feels energized instead of that mid-morning crash, and you'll notice the difference after just a few days.
02 -
  • That first whisk after the five minute rest is non-negotiable—skipping it means you'll have chia seed rocks in your pudding, which I discovered the hard way and spent ten minutes aggressively whisking in frustration.
  • The layering order actually matters because putting berries on top protects them from oxidizing and keeps them looking jewel-like all week instead of turning dull and sad.
03 -
  • Use full-fat coconut milk instead of almond milk for a richer pudding that tastes almost decadent, though it does add calories if you're tracking.
  • The real secret is that second whisk five minutes in—it's what separates a smooth, spoonable pudding from one with gritty pockets of dry seeds, and it takes literally thirty seconds.
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