Summer Berry Chia Pudding (Printable)

Creamy chia pudding combined with vibrant summer berries for a nutritious and refreshing treat.

# What You’ll Need:

→ 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. Allow mixture to sit for 5 minutes, then whisk again to prevent clumping and ensure even hydration.
02 - Cover bowl and refrigerate for at least 2 hours or overnight until mixture achieves a thick, pudding-like consistency.
03 - In a separate bowl, combine strawberries, blueberries, and raspberries with fresh lemon juice and maple syrup if desired. Gently toss to combine and release juices.
04 - Divide half of the berry mixture evenly among 4 meal prep cups or glass jars. Distribute chia pudding evenly over berries, then top with remaining berry mixture.
05 - Sprinkle with coconut flakes and garnish with fresh mint leaves if desired. Seal containers and refrigerate until ready to consume, up to 4 days.

# Expert Tips:

01 -
  • You prep once on Sunday and eat like you planned your life for the entire week.
  • The texture is addictively creamy without any dairy, and somehow that makes it feel indulgent rather than healthy.
  • Summer berries shine here because there's nowhere to hide—every bite tastes like fresh fruit, not an afterthought.
  • It's the kind of breakfast that actually keeps you full until lunch, which is rare and worth celebrating.
02 -
  • The chia seeds need that second whisking five minutes in, or they'll clump stubbornly at the bottom like tiny rebellious balls instead of distributing evenly throughout your pudding.
  • Don't skip the lemon juice with berries—it's the difference between them tasting flat and tasting like actual summer, and it's such a small thing that changes everything.
03 -
  • Buy berries when they smell fragrant and feel heavy for their size, because that's when they're peak ripe and will make your pudding taste genuinely exceptional.
  • If you're meal prepping for the week, assemble everything except the coconut flakes and mint on Sunday, then add those toppings the morning you eat so they stay crispy instead of getting soggy.
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