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!

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.

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.

Recipe FAQs

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.

5 from 1 vote

Chia Pudding Breakfast Bowl

Start your day with this simple chia pudding breakfast bowl! It only takes 5 minutes to make and can be prepped in advance for a quick grab-and-go breakfast. It's naturally gluten-free, dairy-free, and vegan.

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Prep Time 5 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 3 servings

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Ingredients

Chia Pudding Base:

• ▢ 2 cups unsweetened almond milk
• ▢ 1/3 cup chia seeds
• ▢ 2 tablespoons pure maple syrup
• ▢ 1 teaspoon vanilla extract

Toppings:

• ▢ 1/4 cup blueberries
• ▢ 1/4 cup blackberries
• ▢ 1/4 cup diced mango
• ▢ 1/4 cup gluten-free granola of choice
• ▢ 1 tablespoon shredded coconut
• ▢ fresh mint - for garnish, optional

**Use the toggle button above to turn the instruction photos on and off!

Instructions

• Add 2 cups unsweetened almond milk, 1/3 cup chia seeds, 2 tablespoons pure maple syrup and 1 teaspoon vanilla extractt together in a bowl. Whisk until combined.
• Let the mixture sit for 10 minutes and then whisk it again to make sure that the chia seeds don’t sink to the bottom of the mixture.
• Cover and refrigerate the mixture for at least 2 hours or overnight until thickened.
• Once ready to serve, divide the chia seed pudding mixture between 3-4 bowls.
• Top each with some of the 1/4 cup blueberries, 1/4 cup blackberries, 1/4 cup diced mango, 1/4 cup gluten-free granola of choice and 1 tablespoon shredded coconut. Garnish with fresh mint if desired. Serve and enjoy!

Notes

• Gluten-free: Make sure your granola is certified gluten-free if you have celiac disease.
• Milk options: Almond milk keeps it neutral. Coconut milk makes it richer. If using oat milk, check that it’s certified gluten-free.
• Make ahead: Chia pudding base keeps refrigerated up to 5 days. Add toppings right before serving so the granola stays crunchy.
• Servings: This makes 3-4 servings depending on bowl size.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 228mg | Potassium: 146mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2118IU | Vitamin C: 8mg | Calcium: 352mg | Iron: 3mg