Creamy make-ahead chia pudding layered with berries, yogurt and a touch of maple.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.
VIRAL RECIPE, MADE RELIABLE
Why this recipe works
Whisking twice prevents the seeds from settling into dense clumps.
A full chilling time lets chia absorb liquid evenly.
Yogurt and berries add creamy and bright layers at serving time.
Ingredient notes
Chia seeds
Use fresh seeds and measure accurately; small changes noticeably affect thickness.
Milk
Dairy or unsweetened plant milk works, but thickness varies by brand.
Berries
Keep fresh berries dry and add them when serving for the best texture.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Use plant milk and dairy-free yogurt for a vegan version.
Honey can replace maple syrup when a vegan result is not required.
Troubleshooting
The pudding is lumpy
Whisk thoroughly after the first ten-minute rest, pressing apart any clusters.
The pudding is too thick
Stir in milk one tablespoon at a time after chilling.
Storage and freezing
Refrigerate the plain pudding airtight for up to four days.
Add fresh berries and crunchy toppings shortly before eating; freezing is not recommended.
THE BUTTER & BLOOM RECIPE
Vanilla Berry Chia Pudding
Print-friendly layout
Preparation time
16 min
Cooking time
0 min
Total time
4 hrs 27 min
Yield
6 servings
Cuisine
North American
Updated
Ingredients
2 cups milk
1/2 cup chia seeds
3 tablespoons maple syrup
2 teaspoons vanilla
Pinch of salt
1 cup Greek yogurt
2 cups mixed berries
Detailed directions for Vanilla Berry Chia Pudding
Whisk milk, chia, maple, vanilla and salt for 1 minute.
Rest 10 minutes and whisk again thoroughly to break up clumps.
Cover and refrigerate at least 4 hours or overnight until spoonable.
Stir, adjust thickness with milk and layer with yogurt and berries.
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