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Ingredients
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Chia Pudding Base
Granola Topping
Fruit & Finish
Method
Chia Pudding Base
Mix liquid base
In a medium bowl or a large jar, whisk together 1 1/2 cups milk, 1/4 cup Greek yogurt (if using), 2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, and 1/8 teaspoon fine salt until smooth and homogenous.
Add chia seeds
Stir in 1/2 cup chia seeds, making sure there are no clumps. If using a jar, secure the lid and shake vigorously for 15–20 seconds to distribute seeds evenly.
Set and hydrate
Let the mixture sit at room temperature for 5 minutes, then whisk or shake again to break up any settling. Cover and refrigerate for at least 2 hours, ideally overnight, until the pudding is thick and spoonable.
Granola Topping
Preheat and combine
Preheat the oven to 325°F (160°C). In a bowl, combine 1 cup rolled oats, 1/2 cup chopped mixed nuts, 2 tablespoons sunflower seeds, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt.
Bind and spread
Stir in 2 tablespoons maple syrup and 1 tablespoon neutral oil until the dry ingredients are evenly coated. Spread the mixture in an even layer on a parchment-lined baking sheet.
Bake and cool
Bake for 12–15 minutes, stirring once halfway through, until golden and fragrant. Keep an eye towards the end to avoid burning nuts. Remove from oven and let cool completely on the sheet; granola will crisp as it cools.
Store
Once cooled, break into clusters. Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Assembly & Finish
Portion the chilled chia pudding into 2 serving glasses or bowls (about 1/2–3/4 cup pudding per serving).
Top each portion with 1/2 the granola (about 1/4–1/3 cup each) and divide 1 cup fresh berries or sliced fruit between the two servings.
If desired, drizzle a little extra maple syrup or honey over the fruit, and garnish with fresh mint leaves.
Serve immediately so granola stays crisp. If preparing ahead, store pudding and granola separately and combine just before serving.