
Berry & Peanut Butter Chia Pudding
A summery breakfast that tastes like dessert. Prepped the night before, ready in minutes.
If you ever wake up too hot to cook—or just not in the mood—this is the kind of breakfast that saves you. It’s cold, filling, and surprisingly satisfying for something made the night before.
I started making this in early summer, when my appetite gets lighter, but I still want something that feels like a real meal. The chia keeps you full. The sorbet layer makes it feel like dessert. You can prep it in five minutes the night before, then just layer and go in the morning.
Whether you’re trying to eat lighter, avoid sugar, or just want breakfast to look a little prettier—this one delivers.
Enjoy,
Dilara
This is one of those "assemble in the morning" breakfasts. The chia pudding is prepped the night before. The rest comes together in minutes—especially if you’ve stashed bananas in the freezer like you promised yourself you would.
The fruit layer is a quick sorbet (no added sugar, no ice cream machine), and the peanut butter adds the perfect hit of richness. It’s fully plant-based, refined sugar-free, and keeps well in the fridge.
The layering is flexible—build it in jars, bowls, or whatever feels good that day. Swap the fruit, change the nut butter, make it yours.
Berry & Peanut Butter Chia Pudding
Serves 4
INGREDIENTS
2 tbsp (20 g) chia seeds
1 tbsp ground flaxseed
220 ml coconut milk
For the sorbet layer:
2 ripe bananas, frozen in slices
6 tbsp berry purée (or frozen berries)
Toppings:
4 tbsp pomegranate seeds
4 tbsp granola (gluten-free if needed)
2 tbsp natural peanut butter
METHOD
Combine the chia seeds, ground flaxseed, and coconut milk in a jar or bowl. Stir well to distribute evenly. Stir or shake 2–3 times within the first 15–20 minutes to prevent clumping, then refrigerate overnight.
In the morning, blitz the frozen banana slices with the berry purée or frozen berries until smooth.
To serve, layer pomegranate seeds or chopped fruit at the bottom. Add the chia pudding, then spoon over the banana-blackberry sorbet. Finish with a drizzle of peanut butter and a sprinkle of granola.
You can mix the layers up depending on how you feel. There are no rules. Just cold, sweet, and good.
Afiyet olsun!
CURATED ESSENTIALS
Blackberry purée from Mia Mesa
This is the shortcut. Cold-pressed blackberry purée from Mia Mesa—no sugar, no weird stuff. Just clean, concentrated fruit. I keep one in the fridge and blend it straight into sorbets, chia layers, even vinaigrettes.
Riedel martini glass
I started using martini glasses for breakfasts—smoothies, chia puddings, even yogurt. Because a little ceremony makes even Tuesday feel like something.