Cloudberry Chia Pudding
Cloudberry Chia Pudding with fresh blueberries
- 1 ½ cups unsweetened almond milk (or oat, coconut, or dairy)
- ¼ cup chia seeds
- 1 tsp maple syrup or honey (optional, to taste)
- ½ tsp vanilla extract
- 1 Pinch sea salt
- ½ cup cloudberry jam (premade, see recipe for homemade)
- ½ cup fresh blueberries
- ¼ cup Toasted coconut flakes, slivered almonds, or granola (optional)
- ¼ cup Yogurt or skyr (for layering or topping)
- 1
In a jar or bowl, whisk together almond milk, chia seeds, maple syrup, vanilla, and salt.
Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
2. Make or source the Cloudberry Jam- 2
In a small saucepan, simmer cloudberries with honey and lemon juice over low heat for 5–7 minutes until berries break down.Mash slightly with a fork. Stir in chia seeds if using and let cool. It will thicken as it cools.
3. Assemble the Parfaits or Bowls- 3
Spoon chia pudding into glasses or bowls. Add a generous swirl of cloudberry jam.
Top with fresh blueberries and (optional) a dollop of skyr or a sprinkle of granola or coconut.
NoteTips & Variations
For a layered parfait, alternate pudding, jam, and blueberries in champagne flutes or jars.
Make it creamier by mixing in a spoonful of skyr or Greek yogurt into the chia base.
Can’t find cloudberries? Try using golden raspberries or apricots for a similar profile.
Healthy, Quick - 2
