Berry Chia Pudding - Bloom Oven

# Ingredient List:

→ Chia Pudding

01 - 1/2 cup chia seeds

02 - 2 cups unsweetened almond milk or any plant-based milk

03 - 2 tablespoons maple syrup or honey

04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)

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)

# Directions:

01 - In a medium bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract. Let rest for 10 minutes, whisk again, cover, and refrigerate 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 berries soften and syrup slightly thickens. Allow to cool fully.

03 - Once the chia mixture has thickened, give it a thorough stir to ensure even consistency.

04 - Spoon a layer of chia pudding into serving jars or bowls, followed by a layer of berry compote; repeat layers if desired. Top with fresh berries, shredded coconut, and sliced almonds.

05 - Store prepared portions refrigerated for up to 4 days. Serve chilled for best flavor and texture.

# Expert Advice:

01 -

It's genuinely hands-off once mixed, letting you meal-prep like a pro without actually spending time in the kitchen.
The texture is luxuriously creamy and the berries add brightness—it tastes indulgent but feels entirely guilt-free.

02 -

That second whisk is genuinely important—I learned this the hard way when I skipped it and ended up with a bottom layer of settled seeds that felt gritty.
Letting the compote cool completely before layering saves your pudding from becoming warm and separated.

03 -