American
Vanilla-Maple Chia Pudding with Berries
Whole chia seeds hydrate in vanilla-maple milk into a softly set pudding, stirred twice for even texture and finished with tart berries and toasted almonds.
4 servings · 10 minutes prep
Ingredients
Pudding
- 1/2 cup whole chia seeds
- 2 cups whole milk
- up to 1/4 cup whole milk, as needed for consistency, reserve for consistency adjustments before portioning and at service
- 1/2 cup plain yogurt
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Finish
- 1 1/2 cups mixed fresh berries
- 1/4 cup toasted sliced almonds
Directions
Hydrate the Chia
- Whisk the milk, whole milk yogurt, maple syrup, vanilla extract, and kosher salt until smooth. Rain in the chia seeds while whisking continuously for 1 minute.
- Rest 10 minutes, whisk thoroughly around the bottom and corners, then rest another 20 minutes and whisk again to break every visible clump. The mixture should be thickened but still pourable; if it mounds rather than flowing from the whisk, add the reserved milk 1 tablespoon / 15 ml at a time, using no more than 3 tablespoons / 45 ml before portioning.
Chill to Set
- Divide among four jars, cover, and refrigerate for at least 4 hours or up to overnight. Before serving, stir each portion; if firmer than desired, use the remaining reserved milk to loosen portions 1 tablespoon / 15 ml at a time without exceeding the measured 1/4-cup / 60 ml reserve.
Finish
- Top with the berries and toasted almonds immediately before serving so the fruit stays fresh and the nuts remain crisp.
Allergen and Product Check
- Allergen note: the canonical whole-milk and yogurt base contains milk; toppings may contain tree nuts. The dairy-free variant replaces both with soy milk and plant yogurt and therefore may contain soy; verify every packaged label and choose nut-free toppings when needed.
