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Vanilla Berry Chia Pudding

Chia seeds set overnight in vanilla milk, topped with raspberries and blueberries.

5 min

1 serving

Difficulty 1/5

Breakfast · Morning snack · Dessert

Prep 5 min

Three tablespoons of chia to 200 ml of milk is the ratio that sets firm without going solid. It is stirred twice — once at the start and once ten minutes later — because the seeds clump as soon as they hit liquid and will not separate again after they gel.

Per serving

364

kcal / serving

Protein 14 gCarbs 44 gFat 17 g

Ingredients

Written for 1 serving. Change the servings to rescale every amount.

  • Chia Seeds

    3 tablespoons (36 grams)

  • Milk 2.5%

    200 milliliters

  • Vanilla Extract

    1 teaspoon (4.2 grams)

  • Honey

    1 teaspoon (7 grams)

  • Raspberry

    60 grams

  • Blueberry · Garnish

    40 grams

Steps

  1. Stir the chia seeds, milk, vanilla and honey together in a jar until the seeds are evenly spread and none are stuck to the bottom.

    2 min

  2. Wait 10 minutes and stir again. This second stir breaks up the clumps that always form first — skip it and the pudding sets lumpy.

    10 min

  3. Cover and refrigerate for at least 4 hours, or overnight. The seeds take up the milk and set to a soft pudding.

    240 min

  4. Crush half the raspberries with a fork and stir them through, then top with the rest and the blueberries.

    3 min

Serving suggestion

Any berries work. A spoon of peanut butter stirred in makes it richer.

Storage

Keeps 3 days in the fridge. Make three jars at once on Sunday.

Notes

Almond or oat milk sets the same way, with fewer calories and less protein.

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