Layered yogurt and berry chia pudding

Beautiful, nourishing and effortless.

This layered yogurt and berry chia pudding might just be the prettiest meal prep you’ll ever make, and it couldn’t be easier. Creamy, vibrant and naturally sweet, it’s one of those recipes that feels a little special, no matter when you enjoy it. Breakfast, dessert, or even a grab-and-go lunch… the only challenge is deciding when to dig in. Stored in leak-proof Luvele glass vacuum-seal canisters, it’s perfectly portable and ready whenever you are.

Chia seeds are tiny but mighty. They’re one of the richest plant-based sources of omega-3 fatty acids, naturally gluten- and grain-free, and packed with fibre to support digestion and keep you feeling satisfied. When combined with homemade yogurt, you’re adding protein, healthy fats and a generous dose of gut-loving probiotics, turning this simple pudding into a powerhouse of nourishment.

We made ours with L. reuteri yogurt for an extra probiotic boost, but this recipe is wonderfully flexible. You can easily switch to a dairy-free option — homemade coconut yogurt is a favourite for its rich texture and subtle sweetness. There are no strict rules here; simply switch the milk and yogurt to suit your taste and dietary needs. It’s a truly failsafe recipe.

One of the best things about chia pudding is its adaptability. As the seeds soak, they absorb liquid and transform into a thick, mousse-like texture. For an extra nutritional boost, consider using the naturally separated liquid from your yogurt (whey or coconut water), in place of some of the milk. It’s a simple way to maximise those beneficial probiotics.

INGREDIENTS

(serves 2)

Chia Pudding
1 cup (250 ml) of homemade yogurt
½ cup (125 ml) of coconut milk (or the coconut water that separates from coconut yogurt) or milk of your choice
¼ cup (45g) of chia seeds
1 vanilla bean scraped to remove all the seeds or 2 teaspoons of vanilla
1 tablespoon of honey or maple syrup

Berry Purée
¾ cup organic blueberries (fresh or frozen)
¾ cup organic raspberries (fresh or frozen)
¼ teaspoon powdered cinnamon
Fresh berries to put on top 

METHOD

1.   Combine the yogurt, milk, chia seeds, vanilla and honey (or maple) in a bowl and stir to combine.
2.   Place the mixture in the fridge for 1 hour - overnight. The chia seeds will expand and become soft and gelatinous.
3.   If using frozen berries, allow the berries to defrost.
4.   Add the berries and cinnamon into the Vibe blender jug and blend on smoothie mode to form a smooth berry purée.
5.   Add one tablespoon of puree into the bottom of each jar and set aside.

6.   Divide the chia pudding mixture between 3 small bowls.
7.   Pour one-third of the berry purée into one bowl of chia pudding and the remaining two-thirds into the second bowl and keep one bowl natural. Stir to combine.
8.   Spoon the berry chia pudding in layers into the jars.
9.   Top with extra berries or fruit of your choice.
10.  Enjoy immediately or store in the fridge for up to 5 days.

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