Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) Greek yogurt
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 pinch (0.5g) sea salt
  • 1/2 cup (75g) fresh blueberries
  • 1/2 cup (75g) sliced strawberries
  • 1/4 cup (35g) fresh raspberries
  • 1 tsp (5ml) lemon juice

Instructions:

  1. In a medium mixing bowl or directly in two 8-oz glass jars, combine the chia seeds, almond milk, Greek yogurt, maple syrup, vanilla, and salt. Whisk vigorously for about 60 seconds until the seeds are suspended.
  2. Let the mixture sit on the counter for 10 minutes to allow seeds to begin swelling. Stir the pudding again, scraping the bottom and sides to break up any seed clusters.
  3. Toss the blueberries, sliced strawberries, and raspberries with lemon juice. Gently fold half of the berry blend into the pudding or layer them at the bottom and top of the jars.
  4. Seal the lids tightly and refrigerate for at least 4 hours, or overnight for maximum thickness.