Description
Berry Almond Chia Pudding is a refreshing and nutritious breakfast or snack option that combines chia seeds soaked in almond milk with fresh mixed berries and a hint of natural sweetness. This no-cook, vegan-friendly pudding is packed with fiber, protein, and antioxidants, making it both wholesome and satisfying.
Ingredients
Chia Pudding Base
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
Toppings
- 1/2 cup mixed fresh berries (blueberries, raspberries, strawberries)
- 2 tablespoons sliced almonds, toasted
- 1 teaspoon honey or additional maple syrup (optional)
Instructions
- Prepare the chia pudding base: In a medium-sized bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Whisk thoroughly to ensure the chia seeds do not clump together and are evenly distributed throughout the liquid.
- Let the pudding set: Cover the bowl with plastic wrap or a lid, then refrigerate for at least 4 hours or overnight. During this time, the chia seeds will absorb the almond milk and swell to create a gel-like, pudding texture.
- Layer the pudding and toppings: Once the chia pudding has set and thickened, stir it gently to break up any lumps. Divide the pudding into serving bowls or jars, then top each serving with the fresh mixed berries and toasted sliced almonds. If desired, drizzle a little honey or extra maple syrup on top for added sweetness.
- Serve and enjoy: Serve the berry almond chia pudding chilled as a healthy breakfast, snack, or dessert option that is both easy to prepare and deliciously satisfying.
Notes
- For creamier pudding, use full-fat almond milk or add a tablespoon of almond butter.
- To save time, prepare the pudding the night before and keep refrigerated.
- To toast almonds, place sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- This recipe is naturally vegan and gluten-free.
