Healthy berry chia seed puddings

Name: Healthy berry chia seed pudding recipe
Yield: 4
Ingredients: ⅔ cup (110g) black chia seeds; 560ml milk; 750.00 ml frozen raspberries; 40.00 ml maple syrup; Juice of 1 lemon; 150g fresh or frozen strawberries, roughly chopped; 1½ tbs each pumpkin seeds; 2 tsp sesame seeds; 20.00 ml maple syrup

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by Lucy Nunes

Delicious Team

Jan 03, 2025

These sweet and satisfying chia and berry puddings make for the perfect healthy breakfast, brunch or snack. High in fibre and packed with nutrients, they also come with a salted maple syrup and seed topping for added crunch.

⅔ cup (110g) black chia seeds
2¼ cups (560ml) milk (substitute almond or coconut milk)
3 cups frozen raspberries
2 tbs maple syrup
Juice of 1 lemon
150g fresh or frozen strawberries, roughly chopped

Crunchy topping

1½ tbs each pumpkin and sunflower seeds
2 tsp sesame seeds
1 tbs maple syrup

Method

1.

Place the chia seeds and milk in a medium bowl and stir to combine until seeds float to the surface. Chill for at least 1 hour, or until mixture thickens. Whisk until smooth, adding a little more milk if you prefer a runnier texture.
2.

Meanwhile, place 2 cups frozen raspberries in a medium saucepan with the maple syrup and lemon juice. Cook, stirring, over medium-high heat for 5 minutes, or until raspberries break down and thicken. Remove from heat and stir through the remaining raspberries and the strawberries. Set aside to cool.
3.

To make the crunchy topping, preheat oven to 180°C/160°C fan-forced. Line a small baking tray with baking paper.
4.

Place all the seeds on the tray and drizzle with syrup. Toss to coat, then bake for 15 minutes, stirring halfway through, until golden. Set aside to cool. Sprinkle with a pinch of salt flakes and break up into small clusters.
5.

To assemble, divide half the berry mixture between 4 glasses. Top with half the chia seed mixture. Repeat layers. Serve sprinkled with crunchy topping.