Why You’ll Love This Recipe

This chia pudding is creamy, satisfying and super simple to prep ahead. It takes minimal effort—just mix a few wholesome ingredients, let the pudding set, then add vibrant berry toppings. It’s perfect for a grab-and-go breakfast or a nourishing snack. The vanilla and cinnamon add warmth and subtly enhance the berries, while the chia seeds deliver texture and fiber.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chia pudding base:

• 1 cup (240 ml) unsweetened soy milk (or any unsweetened plant-based milk of choice)
• 3 Tbsp (≈32 g) whole chia seeds
• 1 Tbsp (15 ml) maple syrup (or agave syrup)
• ¼ tsp pure vanilla extract
• ⅛ tsp ground cinnamon (optional)

For the toppings:

• ⅓ cup (≈43 g) frozen mixed berries
• ¼ cup (≈65 g) unsweetened soy yogurt (or any unsweetened plant-based yogurt)
• 3 Tbsp (≈23 g) vegan granola (gluten-free optional)
• ¼ cup (≈38 g) fresh mixed berries (optional: mangoes or peaches can be used instead)

Directions

1. In a bowl or jar, combine the soy milk, chia seeds, maple syrup, vanilla extract and cinnamon. Stir well so the seeds are evenly distributed.
2. Let the mixture sit for about 8 minutes. During this time the chia seeds begin absorbing liquid and forming a gel-like texture.
3. Meanwhile, thaw the frozen mixed berries: place them in a microwave-safe bowl and heat at 600 W for 1-2 minutes until fully thawed (or thaw on the stove). Then set aside to cool.
4. After the 8 minutes, stir the chia mixture again to redistribute any settled seeds, then cover and refrigerate for at least 8 hours or overnight to allow the pudding to fully set and gel.
5. When ready to serve, give the pudding one more stir to smooth the texture. Add the yogurt, granola and both the thawed mixed berries and fresh berries (if using) as toppings. Enjoy immediately.

Servings and timing

• Makes: 1 serving
• Prep time: ~10 minutes
• Chill/setting time: ~8 hours (or overnight)
• Total time until ready to eat: ~8 hours 10 minutes

Variations

• Swap the soy milk for almond milk, oat milk or coconut milk depending on preference.
• Use different toppings: sliced banana, kiwi, chopped nuts, coconut flakes or peanut butter drizzle.
• For a smoother texture, blend the chia mixture after it sets or use more liquid and fewer chia seeds to reduce thickness.
• Add cocoa powder for a chocolate-berry version.
• Layer the pudding with granola and fruit in a jar for a parfait-style presentation.

Storage/Reheating

• Store the chia pudding (without fresh toppings) in an airtight container or mason jar in the fridge for up to 3 days.
• When ready to eat, add fresh toppings just before serving to preserve crunch and freshness.
• No reheating needed—this is best served cold. If you prefer room temperature, take it out of the fridge about 10–15 minutes before eating.

FAQs

What if my chia pudding is too runny?

If the pudding is too liquid and hasn’t gelled properly, it may be because the ratio of liquid to chia seeds is off, or it hasn’t chilled long enough. Try adding more chia seeds or reducing the liquid next time, stir before refrigerating, and ensure it sits overnight.

Can I use fresh berries instead of frozen?

Yes — you can replace the frozen mixed berries with fresh ones. If you use fresh, you may skip the thaw step and simply chop or layer the fruit fresh on top just before serving.

Can I make this gluten-free and vegan?

Yes. The recipe is already vegan (plant-based milk and yogurt) and the granola can be gluten-free—just choose a certified gluten-free vegan granola.

How can I add more protein to this recipe?

You can boost protein by using a higher-protein plant milk (e.g., soy), adding a scoop of protein powder, adding Greek-style vegan yogurt, or sprinkling hemp seeds or chopped nuts on top.

Can I make multiple servings ahead for the week?

Absolutely. You can multiply the base ingredients according to how many servings you need, prep in individual jars, and store in the fridge up to 3 days. Add toppings just before eating for best texture.

Is it safe to eat chia seeds every day?

For most people, yes—chia seeds are highly nutritious and a good source of omega-3 fatty acids, fiber and antioxidants. However, because they are very high in fiber, increasing your intake too quickly without enough water may cause digestive discomfort. Drink plenty of water and gradually increase.

Can I freeze the chia pudding?

While it’s technically possible to freeze, the texture may change upon thawing (it can become watery or grainy). It’s best enjoyed refrigerated rather than frozen.

What is the best container to store it in?

A mason jar or any glass/airtight container works well. Using a jar allows for layering toppings and makes for a convenient grab-and-go option.

Will the granola stay crunchy if stored with the pudding?

No — if you mix granola into the pudding and refrigerate, it will soften and lose its crunch. It’s best to add granola just before serving.

Can I skip the maple syrup if I’m avoiding added sugars?

Yes, you can reduce or omit the maple syrup. The pudding will be less sweet, so you might choose naturally sweeter toppings (like ripe mango or banana) to compensate.

Conclusion

This vanilla berry chia seed pudding is a delicious, wholesome and effortless option for breakfast or a snack. With creamy chia seeds, fragrant vanilla, warming cinnamon and vibrant berry toppings, it strikes a perfect balance of flavor and nutrition. It’s easy to prep ahead, adaptable to your preferences, and stores well for busy mornings. Give it a try and enjoy a nourishing start to your day!

Print