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.
Chia seeds are packed with fiber, so this chia pudding is a great way to start the day. It keeps me full and I love that I can serve it with so many different toppings depending on what produce is in season or what I have a taste for.
Perfect for busy mornings, this chia pudding will easily become a favorite in your house, too!
You’ll love this recipe because:
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.
To top your breakfast bowl you’ll need some toppings! I recommend using 2-3 fresh fruits, 1 type of granola or toasted nuts, and 1 dried fruit, hemp, coconut, or other small topping. If you want to really amp it up, you can also add 1 tablespoon of jam, liquid sweetener, or nut butter drizzled 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.
Recipe FAQs
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.
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.
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.
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.
hints & tips
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
No matter which toppings you choose, this make-ahead chia pudding is such a great option for. breakfast or a snack!
More breakfast recipes 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 Breakfast Bowl
Ingredients
- 2 cups unsweetened almond milk
- 1/3 cup chia seeds
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 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 (optional)
Instructions
- Add the almond milk, chia seeds, pure maple syrup and vanilla extract 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 blueberries, blackberries, diced mango, granola and coconut. Garnish with fresh mint if desired. Serve and enjoy!
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to double check all ingredients to ensure they are gluten-free.
- Feel free to get creative with your toppings! Swap out the suggested fruits or granola with your favorites for a personalized touch.
- Prep the chia pudding the night before for a quick and easy grab-and-go breakfast. Just add the toppings in the morning and enjoy!
- Leftover chia pudding can be stored in an airtight container in the refrigerator for up to 4-5 days.
- This recipe will give you 3-4 servings total. If you are using larger bowls, I can usually get 3 servings out of this. If you’re serving them in cups or mason jars, I can get 4 servings.
Love this idea! I do as you did, go for the quick recipe that you can make at your house! People always think that you slaved. Haha, don’t worry I won’t tell your mom 😉
Thanks Sandi! I’m hoping my mom doesn’t read this post 😉
Gorgeous photos! This looks really delicious, and I ABSOLUTELY love the idea of whipping it together in ten minutes. Quick and tasty!
Thank you so much Cristina! This really is my new favorite dessert! I love making them in the morning and having them at lunch time at work!
This sounds so yummy! I love chia seed puddings and it is awesome that you made a parfait with it!
Thanks Heather! I think the blackberry chia jam is my favorite part 🙂
Yum yum yum! This looks like the perfect summer breakfast or snack! Love it!
Thanks Alexa! It really is perfect for Summer!
hahah loved this post!! made me smile 🙂
i’m always making these – they are so delicious!! 🙂
and your blog is lovely!
xo,
jade
ohjade.wordpress.com