Berry Chia Pudding - Oven Thyme

# What you'll need:

→ Chia Pudding

01 - 1/2 cup chia seeds

02 - 2 cups unsweetened almond milk

03 - 2 tablespoons maple syrup

04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)

06 - 1 tablespoon maple syrup

07 - 1 teaspoon lemon juice

→ Toppings

08 - 1/2 cup fresh berries

09 - 2 tablespoons unsweetened shredded coconut (optional)

10 - 2 tablespoons sliced almonds (optional)

# Method:

01 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Let sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened.

02 - In a small saucepan over medium heat, combine mixed berries, maple syrup, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until berries soften and mixture becomes syrupy. Cool completely.

03 - Once the chia pudding has set, stir thoroughly to combine.

04 - Spoon a layer of chia pudding into jars or bowls, add a layer of berry compote, and repeat as desired. Top with fresh berries, shredded coconut, and sliced almonds.

05 - Store in the refrigerator for up to 4 days. Serve chilled.

# Expert Advice:

01 -

It's genuinely make-ahead, so you can have breakfast ready when mornings feel impossible.
The layered texture and bright berries make it feel like dessert masquerading as something healthy.
No cooking required, just patience and a spoon.

02 -

Don't skip the second whisking after 10 minutes, or you'll end up with clumps that refuse to break down later.
Cold compote layered into warm pudding creates an unpleasant temperature situation, so let it cool completely before assembling.

03 -