Chia Seed Pudding with Berry Compote
Servings: 2
Prep time: 10 minutes + overnight chilling
Ingredients
For the Chia Pudding:
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100 g chia seeds
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480 ml (2 cups) almond milk (unsweetened preferred)
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60 ml (¼ cup) honey, maple syrup, or sweetener of choice (adjust to taste)
For the Berry Compote:
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100 g fresh strawberries, hulled and sliced
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50 g fresh raspberries
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50 g granulated Stevia or other sweetener (adjust to taste; start with less if using pure stevia powder)
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1 tablespoon cornstarch
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1–2 tablespoons water or lemon juice
For serving (optional):
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Extra fresh berries
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Sliced almonds or coconut flakes
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Mint leaves
Instructions
1. Make the Chia Pudding:
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In a bowl or jar, whisk together the almond milk and honey until well combined.
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Add the chia seeds and whisk vigorously for 1–2 minutes to prevent clumping.
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Let sit for 5 minutes, then whisk again.
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Cover and refrigerate for at least 4 hours or overnight, until thickened to a pudding-like consistency.
2. Make the Berry Compote:
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In a small saucepan, combine the strawberries, raspberries, and sweetener over medium heat.
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Cook for 5–7 minutes, stirring occasionally, until the berries break down and release their juices.
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In a small bowl, mix the cornstarch with 1 tablespoon of water (or lemon juice) to create a slurry.
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Stir the slurry into the berry mixture and cook for another 1–2 minutes, until the compote thickens.
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Remove from heat and let cool slightly. It will continue to thicken as it cools.
3. Assemble:
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Give the chia pudding a good stir. If it’s too thick, you can stir in a little extra almond milk.
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Layer or top the chia pudding with the warm or cooled berry compote.
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Garnish with extra fresh berries, nuts, or mint if desired.
Notes & Tips
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Sweetener Adjustment: The sweetness in the recipe is flexible. Taste the pudding mixture before chilling and adjust the honey to your liking. For the compote, if using pure stevia powder, start with a very small amount (¼–½ teaspoon) as it is much sweeter than sugar.
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Texture: For a smoother pudding, you can blend the chia mixture before refrigerating.
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Milk Options: Any plant-based or dairy milk works.
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Meal Prep: The chia pudding can be made up to 4 days ahead and stored in sealed jars. The compote keeps for 3–4 days in the fridge.
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Variations: Add ½ teaspoon vanilla extract to the pudding, or a dash of cinnamon to the compote.
Enjoy this nutritious, antioxidant-rich breakfast or dessert!