Gallery

Recipe Summary

active:
25 mins
total:
35 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together the milk, chia seeds, maple syrup, cinnamon, and salt. Refrigerate while you make the fruit sauce.

    Advertisement
  • In a large saucepan, combine the cranberries, raspberries, sugar, and vanilla with 3/4 cup water; bring to a boil over high heat, stirring to help the sugar dissolve. Simmer over medium heat until the berries start to burst and the sauce is thick, 10 to 15 minutes. Use a spoon to mash the berries.

  • Let fruit mixture cool slightly, and then spoon 1 to 2 Tbs. of sauce into each of 8 small glasses or jars and let cool to room temperature.

  • Ladle the chia pudding into the cups. Refrigerate the glasses and remaining sauce until the pudding is thick, at least 4 hours and up to 2 days. Just before serving, spoon the remaining sauce on top of the pudding.

Start The Night Before

Prep the pudding and sauce and refrigerate in separate bowls. Assemble and serve in the morning.

Advertisement

Reviews

Advertisement