Chia Pudding with Granola and Berries

This chia pudding with granola is one of my favorite make-ahead breakfasts. You mix chia seeds with non-dairy milk the night before, and by morning you have a thick, creamy pudding ready to layer with crunchy granola and fresh berries.

It’s naturally gluten-free, dairy-free, and vegan. The texture is similar to tapioca or overnight oats, but the chia seeds do all the work. Great for meal prep, brunch spreads, or busy weekday mornings when you need something filling that’s already done.

Why You’ll Love this Recipe

• Make-ahead friendly. Mix it the night before, grab it in the morning.
• Filling. Chia seeds and granola keep you full for hours.
• Customizable. Swap the fruit, jam, or granola to change it up.
• Naturally gluten-free, dairy-free, and vegan. No substitutions needed.

Ingredient Notes

• Chia seeds: White or black chia seeds both work.
• Non-dairy milk: Canned coconut milk gives the richest result. Almond milk works but will be thinner. Oat milk, cashew milk, or regular dairy milk all work too. If your milk is sweetened, reduce or skip the maple syrup.
• Granola: Use your favorite gluten-free granola. Look for one with clusters for texture.
• Fruit: Blueberries and blueberry jam are great, but strawberries, raspberries, peaches, or mango all work. Match your jam or compote to your fruit.

The Chia Pudding Ratio

Use ¼ cup chia seeds for every 1 cup of milk. This makes a thick, creamy pudding. Using less chia seeds will be too thin.

FAQs

Either the ratio was off or it didn’t sit long enough. Use ¼ cup chia seeds per 1 cup milk and refrigerate at least 4 hours, preferably overnight. If it’s still thin, stir in more chia seeds and let it sit another hour.

Yes. Any milk works including dairy, almond, oat, cashew, coconut. Canned coconut milk makes the thickest pudding.

That’s actually the whole idea. Mix the base before bed, wake up to breakfast pudding. Add granola and fruit right before eating so the granola stays crunchy.

Yes, just thaw it first or it’ll make the pudding watery. Fresh is better if you have it.

Expert Tips

• Whisk well at the start. Chia seeds clump if you don’t mix thoroughly when you first add them.
• Let it sit at least 4 hours. Overnight is best. The seeds need time to absorb the liquid and get that pudding texture.
• Layer right before serving. Add granola at the last minute so it stays crunchy.

Storage instructions

Chia pudding base keeps in the refrigerator for up to 4 days. Store without granola or fruit. Add toppings right before serving.

Serving suggestions

This works as breakfast on its own, but it’s also great as part of a brunch spread alongside Spinach Feta Egg Muffins or a batch of Gluten-Free Pancakes . Layer it in mason jars for easy meal prep throughout the week.

More gluten-free breakfasts to try

• 

  Gluten-Free Fried Donuts

• 

  Gluten-Free Cinnamon Pull Apart Bread

• 

  Gluten-Free Bagels

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.