A bowl of chia pudding topped with mango, blueberries, blackberries, coconut and granola with more toppings surrounding the 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:

  • It’s perfect for meal prep. Chia pudding can be made ahead of time and stored in the refrigerator for several days, allowing for a quick and convenient breakfast option throughout the week. Just add your toppings to the bowl in the morning and you’re ready to go!
  • It’s versatile. One of the things I adore about this recipe is its versatility. You can easily customize it to suit your taste preferences or dietary needs. Add your favorite fruits, nuts, or seeds as toppings to enhance the flavors and textures. You can even experiment with different types of milk or sweeteners to create endless variations.
  • Suitable for most diets and allergies. If you have celiac disease like me, this chia pudding breakfast bowl is a great breakfast to have in your repertoire because it’s naturally gluten-free as long as you use gluten-free granola. It’s also written to be dairy-free and vegan, too! Depending on your allergies, you can change up the milk and toppings to suit your needs. 

Ingredients

An overhead view of ingredients in small bowls to make a chia pudding breakfast bowl, including gluten-free granola, blackberries, almond milk, vanilla, maple syrup, chia seeds, blueberries, sweetened coconut shreds, and mango with text overlays over each ingredient.

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.

A glass mixing bowl with almond milk, chia seeds, vanilla extract and pure maple syrup before whisking together.
Add the unsweetened almond milk, pure maple syrup, vanilla and chia seeds to a large bowl.
A glass mixing bowl of almond milk and chia seeds that have been whisked together before chilling in the refrigerator.
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.
An overhead view of a glass bowl of chia pudding in it with granola and mango to the side.
Refrigerate the chia pudding for at least 2 hours.
A bowl of chia pudding with spoons to the side and a diced mango to the side.
Portion the chia seed pudding into individual bowls.
A bowl of chia pudding topped with diced mango, blueberries, blackberries, and gluten-free granola with two spoons on the side.
Top half of the bowl with blueberries, blackberries and mango.
A bowl of chia pudding topped with mango, blueberries, blackberries, coconut and granola with more toppings surrounding the bowl.
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. 

hints & tips

  • For an extra creamy texture, you can blend the almond milk, chia seeds, maple syrup, and vanilla extract together before refrigerating. This will create a smoother consistency throughout, more like a smoothie.
  • Make sure to whisk the chia seed mixture well. I prefer to whisk to combine and then wait another 10 minutes to whisk again. This will prevent the chia seeds from clumping together and sinking to the bottom of the 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.
A close up of chia pudding topped with blueberries, blackberries, mango, coconut flakes, and granola.

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

All BREAKFAST

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.

A chia pudding bowl with blackberries, blueberries, mango, coconut, and granola with a spoon in the bowl.
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. Plus, it's naturally gluten-free, dairy-free, and vegan, making it a perfect choice for everyone to enjoy!
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings 3 servings

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

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

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. 

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

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

10 Comments

    1. 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!

  5. 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

    Reply
5 from 1 vote (1 rating without comment)

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