Chia pudding with seasonal fruit

A Modern breakfast dish built on whole ingredients.

Servings: 2
Active time: 10 min
Total time: 4 h 10 min

Organic sourcing

Berries and peaches are on the EWG Dirty Dozen, so they are worth sourcing organic. Chia seeds have low pesticide residue, and the impact is modest here.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 cup seasonal fruit, sliced (e.g., berries, peaches)
• 2 tbsp toasted nuts (optional)

Method

1. In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir well to ensure there are no clumps.
3. Cover the bowl and refrigerate for at least 4 hours or overnight.
4. Stir the chia pudding to ensure even consistency before serving.
5. Divide the chia pudding between two serving bowls.
6. Top each with an equal amount of seasonal fruit.
7. Sprinkle with toasted nuts if using and serve.

Notes

• Use any plant-based milk if almond doesn't suit your diet.
• Adjust sweetness by varying maple syrup quantity.
• Great as a make-ahead breakfast stored in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.