Sweet Breakfast Casserolewith Berry Chia Pudding

In a large mixing bowl, combine the chia seeds with the boiling hot water, stirring quickly to prevent clumping; let the mixture sit for 5‑7 minutes until the seeds swell and the mixture thickens.

While the chia pudding is setting, prepare the berry mixture: add the halved strawberries, whole raspberries, 2 tbsp honey, lime juice, and vanilla extract to a separate bowl.

Gently toss the berries, crushing a few with the back of a spoon to release juices, then set aside to allow the flavors to meld.

Preheat the oven to 375°F (375°F). Line a baking sheet with parchment paper.

Place the Sweet Thins Chocolate Brownie pieces, almonds, and melted butter into a food processor; pulse until the mixture forms a coarse, crumbly texture.

Spread the crumb mixture evenly on the prepared baking sheet and bake for 8‑10 minutes, watching closely until the crumbs are lightly toasted and fragrant; remove and let cool completely.

In a clean food‑processor bowl, combine the Greek yogurt, heavy cream, and a drizzle of honey; blend on high for 30‑60 seconds until the mixture is light, airy, and slightly fluffy. Taste and add additional honey if desired, blending briefly to incorporate.

To assemble, spoon a layer of the chia pudding into the bottom of a trifle dish or a quarter‑sheet pan, smoothing it with a spatula.

Spread the whipped yogurt mixture over the chia layer, ensuring an even coverage.

Sprinkle the cooled chocolate‑brownie almond crumble over the top, pressing lightly so it adheres to the yogurt layer.

Refrigerate the assembled casserole for at least 10 minutes to allow the layers to set and flavors to meld, then serve immediately, optionally garnished with extra fresh berries.