Chia seed pudding is easy to make and can a great candidate for breakfast, snack, or dessert. Make it the night before or thirty minutes before you’re ready to enjoy it. This fig berry chia pudding combines the deliciousness of chia pudding and elevates the flavor with fresh seasonal fruit and flavor.
I remember mixing the ingredients to my first chia pudding (I think I used with plain milk and sugar back then), shaking the container to prevent that seeds from sticking together (back then, I hadn’t quite discovered mason jars), and just letting it sit overnight in the refrigerator. In the morning, I grabbed it on my way to work. And well…I loved it! It made me realize just how easy it was to whip up something quick and easy in the mornings.
Since then, I’ve stopped using dairy in my chia puddings and opt for nut milk instead, and I naturally sweeten my chia pudding with fruits or honey and load it with other nuts and other toppings. But it’s still the quickest breakfast or snack to make.
This fig berry chia pudding always reminds me of the importance of making your food look appealing. Most people eat with their eyes, so it doesn’t hurt to go the extra step to spend a few extra seconds jazzing it up and focusing on presentation, even if you’re the only who will be eating it. Not only is it pretty to look at, this chia pudding is so delicious and filling. It was a little thicker than I usually make it, which was a nice change. One of the biggest additions to this recipe was adding sliced fig to add natural sweetness. And the fresh fruit on top just took it to the next level!