Chia Pudding with Oat Milk & Berries
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Ingredients 🧂🥕
- Oat Milk400 ml
- Chia Seeds60 g
- Agave Syrup10 ml
- Raspberries150 g
- Blueberries70 g
- Coconut Flakes10 g
Instructions 👩🍳
Step-by-step:
- Mix the chia base: Stir the chia seeds into the oat milk and agave syrup until the seeds are evenly dispersed. Refer to the illustrated recipe for ingredient quantities and preparation details.
- Prevent clumps: Stir again as the mixture begins to thicken, loosening any seeds gathered at the bottom or sides.
- Let the pudding set: Cover and refrigerate until the seeds are fully swollen and the mixture has a spoonable pudding texture.
- Prepare the berries: Rinse the raspberries and blueberries gently and let them drain so they do not dilute the pudding.
- Top and serve: Stir the chia pudding until even, divide between serving bowls and top with the berries and coconut flakes.
Chia pudding with oat milk, fresh berries and coconut
A cool glass of chia pudding, plenty of berries and coconut on top: breakfast can be this easy. Stir the base ahead, let the refrigerator do its part and add the fruit when you are ready for a spoonful.
Six ingredients, no cooking
Oat milk and chia seeds form the pudding, with agave syrup for sweetness. Raspberries, blueberries and coconut flakes finish each portion. The seeds thicken the liquid into a soft gel; they stay noticeable, so expect a little texture rather than a completely smooth custard.
Stir well and let it thicken in the cold
Stir the agave into the oat milk in a clean bowl. Add the chia seeds and whisk thoroughly, reaching the bottom and sides. Cover and refrigerate. When the mixture starts thickening, stir again to separate any clumps, then return it to the refrigerator.
Let the seeds swell fully until the pudding is evenly thick and spoonable, with no dry clumps. Stir before portioning. If it is too firm after soaking, loosen it gradually with oat milk. If it is still thin, give it more time in the refrigerator; do not add dry seeds and eat them immediately.
Finish with berries and coconut
Sort the fruit, discard spoiled berries, rinse gently under running water and drain well. Our fresh raspberry guide helps you handle the delicate topping without crushing it. Spoon the pudding into glasses, add raspberries and blueberries, then scatter the coconut flakes over them.
Keep the pudding and prepared berries at 40°F (4°C) or below, following the oat milk's opened-package instructions. Discard perishables left unchilled for more than two hours in total, or one hour above 90°F (32°C).
Use a wide opening
A bowl or wide jar lets the whisk reach settled seeds more easily than a narrow bottle. Leave enough room to stir without splashing.
A little vanilla, if you like
Optional vanilla extract goes into the oat milk with the agave. Keep it subtle so the berries still stand out.
Pack the topping separately
For breakfast away from home, carry the covered pudding and berries chilled with ice packs. Keep the coconut dry in a separate small container.
Frequently asked questions
Why is there a dense layer at the bottom?
The seeds settled before thickening. Break up that layer thoroughly and continue chilling until the texture is even.
Does chia pudding need to be blended?
No. Whisking and soaking are enough for this version, which keeps the small seeds intact.
Can I prepare it ahead?
Yes. Keep the base covered and chilled, observe the ingredient storage guidance above and add the drained berries and coconut when serving.