Berry Chia Pudding - Suggestions Forever

# Ingredient List:

→ Chia Pudding

01 - 1/2 cup chia seeds

02 - 2 cups unsweetened almond milk (or any plant-based milk)

03 - 2 tablespoons maple syrup (or honey)

04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen; e.g., strawberries, blueberries, raspberries)

06 - 1 tablespoon maple syrup

07 - 1 teaspoon lemon juice

→ Toppings

08 - 1/2 cup fresh berries

09 - 2 tablespoons unsweetened shredded coconut (optional)

10 - 2 tablespoons sliced almonds (optional)

# Directions:

01 - Whisk chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl. Let sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened.

02 - Combine mixed berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until berries soften and become slightly syrupy. Remove from heat and cool completely.

03 - Once set, stir the chia pudding thoroughly to even out the texture.

04 - Layer chia pudding and berry compote alternately in jars or bowls. Finish with fresh berries, shredded coconut, and sliced almonds as desired.

05 - Refrigerate assembled portions for up to 4 days. Serve chilled.

# Expert Advice:

01 -

It actually tastes good, like you're eating dessert for breakfast without the guilt spiral.
You make it once on Sunday and eat it all week without thinking about breakfast again.
Everything is forgiving—swap the milk, change the berries, add protein powder if you're feeling ambitious.

02 -

Don't skip the second whisk after 10 minutes or you'll have grainy pudding, a lesson I learned and never forgot.
Frozen berries sometimes release more liquid, so taste your compote and adjust sweetness as needed.

03 -