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Breakfast recipe · from the recipe book

Vanilla Chia Pudding with Fresh Berries

Creamy, lightly sweet vanilla chia pudding with a soft, tapioca-like set, topped with juicy strawberries, blueberries and raspberries.

Vanilla Chia Pudding with Fresh Berries

Ingredients

  • 2½ cups (590 ml)600 gMilk, 2%
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 3 oz80 gChia seeds
  • 2 tbsp40 gMaple syrup
  • 2 tsp8 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 1 cup sliced160 gStrawberriessliced
  • ¾ cup120 gBlueberriesrinsed
  • ¾ cup100 gRaspberriesrinsed
  • 3½ tbsp whole30 gAlmondssliced or chopped

Steps

  1. In a large bowl, whisk the milk, Greek yogurt, maple syrup, vanilla and salt until smooth.
  2. Whisk in the chia seeds, then let stand 5 minutes and whisk again to break up any clumps.
  3. Cover the bowl and chill for at least 4 hours or overnight, until thick and set.
  4. Shortly before serving, rinse the blueberries and raspberries, and hull and slice the strawberries.
  5. Stir the chilled pudding, then divide it evenly among 4 bowls or jars.
  6. Top each serving with a quarter of the strawberries, a quarter of the blueberries and a quarter of the raspberries, then sprinkle each with a quarter of the almonds.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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