Chia Pudding Breakfast Bowl

Chia pudding has quickly become one of my go-to breakfast options. Not only is it delicious and satisfying, but it’s also incredibly versatile and easy to make. All you need is 5 minutes of active preparation to make this easy grab-and-go breakfast.

I love that I can change up the toppings depending on what’s in season or what I’m in the mood for. It’s one of those breakfasts that looks impressive but takes almost no effort.

Perfect for busy mornings, this chia pudding will easily become a favorite in your house, too!

Why You’ll Love this Recipe

• Perfect for meal prep. Make it ahead and store in the fridge for up to 5 days. Add toppings in the morning and you’re done.
• Versatile. Swap the fruit, granola, or milk to match what you have or what’s in season.
• Naturally gluten-free, dairy-free, and vegan. Use gluten-free granola and you’re set.

Ingredients

Ingredient Notes

• Unsweetened almond milk – I prefer using almond milk in this recipe because it’s something I always have on hand and has a fairly neutral flavor. If you like your chia seed pudding to be really creamy, you can try coconut milk or oat milk. If you use oat milk, be sure it is gluten-free if necessary.
• Chia seeds – It wouldn’t be chia seed pudding without chia seeds! Chia seeds add thickness and create the pudding-like consistency when combined with liquid. I used black chia seeds, but you can also use white chia seeds if preferred, though those are harder to find and more expensive.
• Pure maple syrup – I love to use maple syrup to sweeten my chia pudding because it is thin and can mix in with the chia pudding really easily. Maple syrup, unlike honey, is also vegan so it’s great for my vegan friends. You can also use agave for another vegan option. Honey works fine too, I just find it harder to mix in thoroughly sometimes.
• Vanilla extract – Just a little bit of pure vanilla extract will perfume the chia pudding with a subtle vanilla flavor. Use pure vanilla extract instead of imitation vanilla as you will really taste it in this recipe.
• Fresh fruit and toppings – The blueberries, blackberries, diced mango, gluten-free granola, and shredded coconut flakes are what make this a breakfast bowl! Use your favorite toppings.

My Topping Formula

Use 2-3 fresh fruits + granola or nuts + one or two small toppings (coconut, hemp, dried fruit). A drizzle of nut butter or jam takes it over the top.

Step-by-Step instructions

This chia pudding recipe is so easy to make with just a few simple ingredients. The below photos with matching steps are not the complete recipe, but are meant to help you see the recipe made at various stages. Pay special attention to the texture of the chia pudding in the 3rd photo.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the unsweetened almond milk, pure maple syrup, vanilla and chia seeds to a large bowl. Whisk until combined. Let the mixture sit for 10 minutes and then whisk again to make sure the chia seeds don’t sink to the bottom of the bowl. Refrigerate the chia pudding for at least 2 hours. Portion the chia seed pudding into individual bowls. Top half of the bowl with blueberries, blackberries and mango. Sprinkle coconut shreds and gluten-free granola over the fruit to fill in the holes. Serve and enjoy!

Recipe FAQs

Can I make this recipe ahead?

Yes! The chia pudding can be refrigerated for up to 5 days in the refrigerator. I recommend not adding the toppings until just before serving to ensure optimal freshness for the fruit and granola. However, sometimes I’ll divvy these up into mason jars and then place the hardier fruits, like blueberries, on top of the chia pudding and more temperamental toppings, like granola, on the top so they don’t get soggy.

Can I use frozen fruit?

Yes, you can use frozen fruit for topping the chia pudding bowls if fresh ones are not available. Thaw them before adding them to the chia pudding bowl.

Is chia pudding gluten-free?

Yes, chia pudding is naturally gluten-free as long as you use gluten-free granola. Keep in mind if you use oat milk, not all of them are gluten-free. Also some people with celiac disease cannot tolerate oats at all. I prefer unsweetened almond milk in this recipe.

Is chia pudding vegan?

This recipe is made vegan by using almond milk and pure maple sweetener. If you switch the sweetener in the recipe, remember that honey is NOT vegan.

Expert Tips

• Whisk twice. Stir once when you combine everything, then again 10 minutes later to prevent clumping.
• For a smoother texture, blend the base before chilling. It’ll be more like a smoothie bowl.

Storage instructions

• Storage: Chia pudding can be stored in an airtight container for up to 5 days. I recommend adding the toppings to the chia pudding bowls just before serving.
• Serving options: I like to eat my chia pudding in a bowl with the toppings sprinkled over the top. However, you can also serve these in mason jars so you can grab-and-go for breakfast or a snack.

Serving suggestions

While I love this version with blueberries, blackberries and mango, there are so many topping options for this chia pudding breakfast bowl! Here are some of my other favorites:

• Tropical chia pudding bowl: Kiwi, mango, dried pineapple, toasted coconut, and a drizzle of yogurt
• Mixed berry pudding bowl: Strawberries, blueberries, raspberries, toasted almonds, and blackberry jam
• Peanut butter and jelly bowl: Strawberries, blueberries, toasted peanuts, raspberry jam and peanut butter drizzle
• Apple cinnamon chia bowl: Sautéed apples, toasted pecans, toasted pepitas, dried cranberries, a sprinkle of cinnamon, and a drizzle of apple butter

If you’re building a brunch spread, this pairs well with gluten-free breakfast casserole or gluten-free banana pancakes . For a parfait-style version, try my chia pudding with granola and berries .

More gluten-free meals to try

All Breakfasts

• 

  Gluten-Free Cinnamon Pull Apart Bread

• 

  Gluten-Free Blueberry Bagels

• 

  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.