Vanilla overnight chia pudding topped with mixed berries and fresh mint leaves. This mixed berries chia pudding bowl is delicious and refreshing, perfect for starting the day.
Happy first day of May!
I’ve decided that I need to eat a little better after overindulging these past two months. What better way to start the day than with this mixed berries chia pudding bowl?
In March, my younger cousin Laina visited so we went out almost every single day that week. Then we celebrated my birthday with more food. And of course, we went to New Orleans for a week. Once I came back from vacation, it was time to finish preparing for my friend’s wedding. That’s now over with too. And suddenly we’re starting to count down the days until summer. Doesn’t time pass by so quickly?
I wanted to start the month on a healthier start. Then we’ll go back to indulging just a little bit since it is almost Mother’s Day. And if you’re like me, you’re going to want to brunch. Whether it’s with scones or tea cakes or tea sandwiches or pastries or eggs benedict, it doesn’t matter. It’s brunch. And I’m always up for brunch.
Lately, I’ve been kind of obsessed with chia puddings. You might already know that. It’s simple. It’s delicious. It’s refreshing. And there’s so many different ways you can top it with your favorite ingredients. Recently, while in New Orleans, I hada chia pudding bowl at a brunch place called Bearcat Cafe. Maybe it’s because I had so many heavy food while in New Orleans, but that chia pudding bowl was so refreshing and exactly what I needed.
So, I came home and recreated that dish.
In a medium sized jar, add chia seeds, vanilla almond milk, and maple syrup. Use a spoon to stir until all the seeds have dispersed. Refrigerate the chia seed mixture overnight so that the chia seeds can thicken.
Once ready to serve the chia pudding, top with a mix of blackberries, blueberries, raspberries, and strawberries. Then garnish with mint leaves.
Serve this mixed berries chia pudding bowl cold.
Enjoy!
- ⅓ cup chia seeds
- 1½ cup almond milk
- 2 -3 tablespoons maple syrup
- Blackberries
- Strawberries
- Raspberries
- Blueberries
- Mint leaves
- In a medium sized jar, add chia seeds, vanilla almond milk, and maple syrup. Use a spoon to stir until all the seeds have dispersed. Refrigerate the chia seed mixture overnight so that the chia seeds can thicken.
- Once ready to serve the chia pudding, top with a mix of blackberries, blueberries, raspberries, and strawberries. Then garnish with mint leaves.
- Serve this mixed berries chia pudding bowl cold.
I love chia pudding and have not tried it with fresh mint leaves … Thank you for sharing the recipe and beautiful photos!
Great recipe! I love chia seed pudding. I use coconut milk, too and that is yummy! I’ve even mixed pumpkin puree with some kind of milk and chia seeds and made a yummy pudding.
This is SO appealing. Thank you!
I hope you’ll like it!
This looks delicious! Thank you for sharing. <3 I need to begin eating a lot healthier for breakfast. Love how quick and easy this is. (And I love that spoon!)