Chia Pudding with Granola and Berries

A glass filled with layered chia seed pudding with granola, jam and fresh blueberries.

5 from 1 vote

Chia Pudding with Granola and Berries

Creamy chia pudding layered with crunchy granola, fresh blueberries, and a swirl of jam. Make it the night before for an easy grab-and-go breakfast. Gluten-free, dairy-free, and vegan.

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Prep Time 10

Chilling Time 4

Total Time 10

Servings 4 servings

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

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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.

Nutrition