This chia pudding with granola is my go-to make-ahead breakfast. Combine chia seeds with non-dairy milk the night before and refrigerate—by morning you’ll have a thick, creamy pudding ready to layer with crunchy granola, jam, 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 create the gel-like consistency on their own. This recipe is ideal for meal prep, brunch spreads, or busy mornings when you want something satisfying without fuss.
Why You’ll Love this Recipe
- Make-ahead friendly. Mix it the night before and grab it in the morning.
- Filling. Chia seeds plus granola keep you satisfied for hours.
- Customizable. Swap fruits, jams, or granola to suit your taste.
- Naturally gluten-free, dairy-free, and vegan. No substitutions needed unless you prefer them.
Ingredient Notes
- Chia seeds: Either white or black chia seeds work well.
- Non-dairy milk: Canned coconut milk yields the creamiest result. Almond, oat, or cashew milk will be lighter. If your milk is sweetened, reduce or omit the maple syrup.
- Granola: Choose a gluten-free granola with clusters for extra texture.
- Fruit: Blueberries and blueberry jam are classic here, but strawberries, raspberries, peaches, or mango are delicious alternatives. Pair the jam to match your chosen fruit.
The Chia Pudding Ratio
Use 1/4 cup chia seeds for every 1 cup of liquid. This yields a thick, spoonable pudding—using less chia will produce a thinner texture.
FAQs
Most likely the ratio was off or it didn’t chill long enough. Use 1/4 cup chia seeds per 1 cup milk and refrigerate at least 4 hours, preferably overnight. If it’s still thin, stir in a bit more chia and chill another hour.
Yes—any milk works, including dairy, almond, oat, cashew, or coconut. Canned coconut milk produces the thickest pudding.
Absolutely. That’s the point—mix the base before bed and add granola and fruit right before serving so the granola stays crunchy.
Yes, but thaw it first; adding frozen fruit straight from the freezer can make the pudding watery. Fresh fruit is best when available.
Expert Tips
- Whisk well at the start. Mix the liquid and sweetener first, then whisk in chia seeds to prevent clumping.
- Let it chill at least 4 hours. Overnight is ideal so the seeds fully absorb the liquid.
- Layer right before serving. Add granola last so it remains crisp.
Storage instructions
The chia pudding base will keep in the refrigerator for up to 4 days. Store it without granola or fruit and add toppings just before serving for the best texture.
Serving suggestions
Enjoy this as a simple breakfast or include it in a brunch spread. Layer it in mason jars for easy grab-and-go meals throughout the week. It pairs nicely with baked egg dishes or pancakes and makes a colorful addition to any buffet.
More gluten-free breakfasts to try
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Gluten-Free Fried Donuts
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Gluten-Free Boston Cream Donuts
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Gluten-Free Cinnamon Roll Focaccia
Did you make this recipe?
I’d love to know—please rate it and leave a comment. You can also share photos 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
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Instructions
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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.
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Stir 1/2 cup chia seeds into the milk mixture until evenly distributed.
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Cover and refrigerate for at least 4 hours, preferably overnight, until thickened.
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To assemble, layer 1/2 cup blueberry jam or compote, pudding, 1 cup granola, and 1/2 cup fresh blueberries in serving glasses.
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Store leftovers in a covered container in the refrigerator for up to 4 days. Keep granola separate until ready to eat.
Notes
- Gluten-free: Ensure your granola is certified gluten-free if needed.
- Milk options: Canned coconut milk makes the thickest pudding; almond, oat, cashew, or dairy milk will be thinner. Adjust the sweetener if your milk is already sweetened.
- Too thin? Stir in more chia seeds and chill for another hour.
- Make ahead: The chia base keeps for up to 4 days; add crunchy toppings just before serving.