breakfast

Berry Chia Pudding

Name: Berry Chia Pudding
Prep time: 10 min
Cook time: 6 h 10 min
Total time: 6 h 20 min
Ingredients: 60 g Chia Seeds; 350 ml Unsweetened Soy Milk; 2 tbsp Maple Syrup; 1 tsp Vanilla Extract; 75 g Blueberries (rinsed); 75 g Raspberries (rinsed)

Chia seeds set in unsweetened soy milk and maple syrup, topped with blueberries and raspberries. Chill for at least 6 hours, so start the night before.

Whisk twice. Chia seeds clump as they start to swell, and the second whisk after 10 minutes breaks up the clumps before the pudding sets; once it has set, they stay. Use unsweetened soy milk, because sweetened soy milk plus the maple syrup is cloying; unsweetened almond or oat milk work the same way. Make the pudding ahead and add the berries when you eat, so they stay whole.

VeganGluten-FreeDairy-FreeNut-FreeNo-Cook

Start this the night before — something here has to soak, prove or set overnight.

6 hr 20 minstart to table

10 min prep · 6 hr 10 min hands-offServes2× glass314 kcal a serving

Cook · 6 hr 20 min

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Two glasses of chia pudding topped with blueberries and raspberries.

Ingredients

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Method

Read it through once before you start the pan.

Storage

Fridge: Up to 2 days

Keep the pudding covered in the refrigerator and add the berries just before eating. Stir it if liquid has separated on top. Do not freeze.

Per serving

The numbers, if you want them.

314

Calories

12 g

Protein

38 g

Carbs

14 g

Fat

14 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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