Berry Chia Pudding - Turbo Baker

# What You Need:

→ Chia Pudding

01 - 1/2 cup chia seeds

02 - 2 cups unsweetened almond milk

03 - 2 tablespoons maple syrup

04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen)

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)

# How to Cook:

01 - Whisk chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl. Let sit for 10 minutes, whisk again to break up clumps, then 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 for 5 to 7 minutes, stirring occasionally, until the berries soften and the mixture becomes slightly syrupy. Remove from heat and cool completely.

03 - Once the chia pudding has thickened, stir it well to achieve a uniform consistency.

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

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

# Expert Advice:

01 -

It comes together in 10 minutes of actual work, then the fridge does the rest while you sleep.
Those berries settle into pockets of creamy pudding in a way that makes each spoonful feel intentional.
You can make four servings at once and eat like royalty all week without repeating yourself.

02 -

Don't skip that second whisk after the first 10 minutes—chia seeds can clump mysteriously and you'll regret gritty pudding.
The pudding continues to thicken even after 4 hours, so if it seems too thin the next morning, that's actually normal and it's probably perfect.
Frozen berries actually work better for the compote because they release more juice as they thaw, creating that syrupy consistency naturally.

03 -