Overnight Protein-Packed Chia Pudding with Berry Compote

In a large mixing bowl, whisk together 2 cups almond milk, 4 scoops vanilla protein powder, 2 teaspoons vanilla extract, and 2 tablespoons honey until well combined and no lumps remain.

Add 1 cup chia seeds to the mixture and whisk thoroughly to prevent clumping.

Let the mixture sit for 5 minutes, then whisk again to break up any clumps that may have formed.

Fold in 1 cup Greek yogurt and 1 teaspoon cinnamon until fully incorporated.

Divide the mixture evenly among six glass jars or containers with lids. Seal and refrigerate for at least 4 hours or overnight.

For the berry compote, wash all berries thoroughly. Hull and quarter 2 cups strawberries. Leave 1 cup blueberries whole. Gently rinse 1 cup raspberries.

In a medium saucepan, combine 1½ cups of the mixed berries (saving the rest for topping), 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons maple syrup.

Heat the mixture over medium-low heat, stirring occasionally, for about 10 minutes until the berries start to break down and release their juices.

Reduce heat to low and simmer for an additional 10 minutes until the mixture thickens slightly. Remove from heat and let cool completely.

While the compote cools, toast ½ cup almonds in a dry skillet over medium heat for 5 minutes, stirring frequently until golden and fragrant. Let cool, then roughly chop.

Toast ¼ cup coconut flakes in the same skillet over medium-low heat for 2-3 minutes until lightly golden, stirring constantly to prevent burning. Remove and let cool.

When ready to serve, top each chia pudding with a generous spoonful of berry compote, a sprinkle of the remaining fresh berries, 1 tablespoon chopped toasted almonds, 1 teaspoon hemp seeds, and 1 teaspoon toasted coconut flakes.

Drizzle each serving with the remaining 1 tablespoon honey divided equally.

If not serving immediately, store assembled puddings in the refrigerator for up to 3 days. Add the crunchy toppings just before serving to maintain texture.