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
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
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
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.
Chia Pudding with Granola and Berries
Ingredients
Chia Pudding Base:
- 2 cups non-dairy milk - I used canned coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup chia seeds
Toppings:
- 1/2 cup blueberry jam or compote
- 1 cup gluten-free granola
- 1/2 cup fresh blueberries
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a medium bowl, combine 2 cups non-dairy milk, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract and 1/4 teaspoon ground cinnamon. Whisk to combine.
- Stir 1/2 cup chia seeds into the milk mixture.
- Cover the bowl and place in the refrigerator. Refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, layer 1/2 cup blueberry jam or compote, chia pudding, 1 cup gluten-free granola, and 1/2 cup fresh blueberries in a small glass.
- Keep leftovers in a covered container in the refrigerator for up to 4 days.
Notes
- Gluten-free: Make sure your granola is certified gluten-free if you have celiac disease.
- Milk options: Canned coconut milk makes the thickest pudding. Almond, oat, cashew, or dairy milk all work but will be thinner. If your milk is sweetened, reduce or skip the maple syrup.
- Too thin? Stir in more chia seeds and refrigerate another hour.
- Make ahead: Chia pudding base keeps refrigerated up to 4 days. Add granola and fruit right before serving so the granola stays crunchy.
It looks delicious! I will try that tomorrow!
I made this chia pudding exactly as described in the recipe but when I went to assemble the granola chia pudding mixture the next morning, much to my dismay, the “pudding ” is still 100% liquid. Total Fail & I have no idea why. I used refrigerated coconut milk. Any ideas?
Hi Winnie, It’s possible that your coconut milk is more liquidy than the non-dairy milk I used. To save it, add more chia seeds to the mixture and let it refrigerate again for a few hours, which should help thicken it more. Which brand of coconut milk did you use? I’ll give it a try using the same brand to see if I can pinpoint the issue.