Muesli Chia Pudding and fresh berry recipe

I first discovered this recipe earlier this summer at a restaurant called Harvest, located in Park City, UT. It was so refreshing and satisfying that I have dreams about it on a weekly basis. Which, of course, is why I decided to copy it and make it for myself.  You could make this recipe even easier if you purchase pre-made muesli. Bobs Red Mill has a great option, or you could substitute your favorite gluten-free granola. I prefer to make my own muesli because it is so simple, so I have included the entire homemade recipe here:

INGREDIENTS

Muesli

1 cup Old-Fashioned, gluten-free rolled oats
1/4 cup raw hemp seeds
1/4 cup raw sliced almonds
1/4 cup raw sunflower seeds or raw pumpkin seeds (or a combination of both)
1/4 cup dried cranberries or raisins
1/4 cup chopped pistachios
1/4 cup chopped dates or dried appricot
2 Tbsp unsweetened coconut chips
pinch of sea salt (optional)
pinch of nutmeg (optional)

Pudding

1 cup almond milk (or coconut milk, pea milk, flax milk or if you are not dairy free, then you can use the milk of your choice )
1/3 cup chia seeds
1 Tbsp honey
1 tsp pure vanilla extract (optional)

Fruit / Berries (any combination you prefer)

sliced banana

fresh rasberries
fresh blueberries
fresh blackberries
sliced kiwi
sliced strawberries

DIRECTIONS

Preheat oven to 325

When ready, layer the Muesli mixture with the pudding mixture and assorted fruits and berries
Sprinkle with a little honey

Optionally, you can layer the recipe without the fruit before you put it into the refregerator (this will make the muesli mixture a bit more soggy so if you prefer crispy, do not do this. And then place the fruit on top)

This recipe is so versatile. You can use cashews or any nut you prefer, you can add a splash of pure vanilla to the pudding mixture for a little more flavor, you can use any fruit you like.

BEYOND DELICIOUS – my mouth is watering as I write this.