Dessert

Chia Seed Pudding with Tart Cherries and Blueberries Recipe

Byanna orden January 7, 2026January 7, 2026

Introduction

Chia seed pudding is a simple, nutritious, and versatile breakfast or snack option. With just a few ingredients and a bit of patience, you can enjoy a creamy, satisfying treat that’s packed with fiber and omega-3s.

A clear glass jar filled about three-quarters full with creamy white chia pudding showing small brown chia seeds evenly mixed in. On top, there is a small layer of granola with a crunchy texture, followed by three bright red and dark purple berries, positioned side by side, adding vibrant color. A white spoon is inserted into the jar, standing upright behind the berries. The jar rests on a white marble textured surface with two similar jars slightly visible on both sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsweetened almond milk
2 tablespoons chia seeds
½ teaspoon maple syrup
⅛ teaspoon cinnamon
Tart cherries (for topping)
Blueberries (for topping)
Chopped nuts or granola (for topping)
Coconut flakes (for topping)
Additional maple syrup (optional, for serving)

Instructions

Step 1: In a lidded jar, combine the almond milk, chia seeds, maple syrup, and cinnamon. Secure the lid and shake well to mix all ingredients thoroughly.
Step 2: Chill the jar in the refrigerator for a few hours, then remove and stir the mixture to break up any clumps. Return it to the fridge and let it set for at least 8 hours or overnight until it reaches a pudding-like consistency.
Step 3: When ready to serve, top the pudding with tart cherries, blueberries, chopped nuts or granola, coconut flakes, and an extra drizzle of maple syrup if desired.

Tips & Variations

Use any plant-based milk you prefer, such as oat or coconut milk, for different flavor profiles.
Sweeten with honey or agave syrup instead of maple syrup if you like.
Try adding a splash of vanilla extract or a pinch of nutmeg for extra warmth.
For a tropical twist, top with mango chunks and shredded coconut.

Storage

Store chia seed pudding in a covered container in the refrigerator for up to 3 days. Stir before serving if it thickens too much. It can be enjoyed cold or at room temperature.

How to Serve

The image shows three small clear glass jars placed on a white marbled surface, each filled mostly with a creamy white chia seed pudding that has small, visible chia seeds spread evenly throughout. On top of the pudding is a colorful layer of fresh berries, including bright red cherries, deep blue blueberries, and some scattered bits of crunchy granola in light brown. A white spoon is placed inside the middle jar, standing upright. The jars are simple and rounded, with smooth textures and no lids. The overall look is clean and fresh, highlighting the contrast between the soft pudding and the bright fruit topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chia pudding without almond milk?

Yes, you can substitute almond milk with any other milk or milk alternative such as cow’s milk, soy milk, or coconut milk according to your preference or dietary needs.

How do I prevent chia seeds from clumping?

After the initial chill, stir the pudding well to break up any clumps before returning it to the fridge. Shaking the mixture before chilling also helps distribute the seeds evenly.

Chia Seed Pudding with Tart Cherries and Blueberries Recipe

★★★★★

4.8 from 78 reviews

Author: anna
Total Time: 8 hours 5 minutes
Yield: 1 serving 1x
Diet: Vegan

Description

This creamy and nutritious Chia Seed Pudding is a simple, make-ahead breakfast or snack option that combines the richness of almond milk with the health benefits of chia seeds. Sweetened lightly with maple syrup and spiced with cinnamon, it’s a versatile dish topped with fresh berries, nuts, and coconut flakes for added texture and flavor.

Ingredients

Scale

Pudding Base

½ cup unsweetened almond milk
2 tablespoons chia seeds
½ teaspoon maple syrup
⅛ teaspoon cinnamon

Toppings

Tart cherries (to taste)
Blueberries (to taste)
Chopped nuts or granola (to taste)
Coconut flakes (to taste)
Additional maple syrup (optional, for drizzling)

Instructions

Combine Ingredients: In a lidded jar, add the almond milk, chia seeds, maple syrup, and cinnamon. Cover the jar and shake vigorously to mix all ingredients thoroughly, ensuring chia seeds are evenly distributed.
Initial Chill & Stir: Place the jar in the refrigerator for a few hours. After this, open the jar and stir well to break up any clumps that may have formed, creating a smoother pudding texture.
Final Set: Return the jar to the refrigerator and chill for at least 8 hours or overnight. This allows the chia seeds to absorb the liquid fully and the pudding to set to a creamy consistency.
Serve & Garnish: When ready to serve, top the pudding with tart cherries, blueberries, chopped nuts or granola, coconut flakes, and an extra drizzle of maple syrup if desired for additional sweetness and texture.

Notes

For a thicker pudding, use slightly less almond milk or increase chia seeds by 1 teaspoon.
Maple syrup can be substituted with honey or agave nectar according to preference.
Letting the pudding rest overnight in the refrigerator ensures optimal texture.
This recipe is naturally vegan, gluten-free, and low in calories.
Use fresh or frozen fruit for toppings depending on season and availability.
Shake or stir the pudding occasionally during the initial chilling period to prevent clumping.

Prep Time: 5 minutes
Cook Time: 8 hours
Category: Breakfast
Method: No-Cook
Cuisine: American

Keywords: chia seed pudding, healthy breakfast, vegan pudding, almond milk pudding, make-ahead breakfast, gluten-free snack

anna orden

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