Measure the base: For each jar, add 3 tablespoons chia seeds to a clean 8–12 ounce jar.

Add liquid: Pour in 1 cup milk of your choice. If using yogurt, add 2–3 tablespoons and reduce milk slightly to keep the ratio consistent.

Flavor it: Stir in 1–2 teaspoons maple syrup or honey, 1/2 teaspoon vanilla extract, and a small pinch of salt. Add a little lemon or lime zest if you like.

Stir well—twice: Whisk or shake the jar vigorously for 30 seconds so the seeds don’t clump. Wait 5 minutes, then stir again. This step ensures an even, creamy texture.

Chill: Cover and refrigerate at least 2 hours, preferably overnight. It will thicken to a pudding-like consistency.

Prep the fruit: Rinse and pat dry. Slice strawberries and peaches, pit cherries, and halve larger berries if needed. Aim for bite-sized pieces.

Layer: In the morning, give the pudding a stir. Layer in 1/2 to 1 cup mixed fruit per jar. You can swirl some fruit into the pudding and pile the rest on top.

Add crunch (optional): Top with toasted coconut, nuts, or a small handful of granola right before serving.

Taste and adjust: If you prefer it sweeter, drizzle a little more syrup or add a spoonful of jam.

Serve cold: Enjoy straight from the jar or pour into a bowl.