Chia pudding is one of the easiest make-ahead breakfasts out there. Stir chia seeds into your favorite milk, let them sit overnight, and wake up to a thick, creamy pudding. This version layers in a simple mixed berry sauce that turns the whole thing a beautiful shade of purple. It is as pretty as it is delicious.
Ingredients
- ¼ cup whole black chia seeds
- 1 cup milk of choice
- 1 tbsp TN maple syrup
- ½ tsp vanilla extract
- 1 cup mixed berries (fresh or frozen)
- 1 tsp Duck River honey
- Toppings: fresh berries, medium shredded coconut, sliced blanched almonds
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a jar or bowl, whisk together the chia seeds, milk, maple syrup, and vanilla. Stir well to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight.
- For the berry sauce, heat the berries in a small saucepan over medium heat for 5 minutes, mashing with a fork as they soften. Stir in the honey and let cool.
- When ready to serve, stir the chia pudding well. Layer with the berry sauce in a glass or bowl.
- Top with fresh berries, shredded coconut, and sliced almonds.
Notes
- The berry sauce can be made ahead and stored in the fridge for up to a week.
- Swap the berries for mango and medium shredded coconut for a tropical version.
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