Don’t want to spend your mornings in the kitchen? Make this Berry Chia Pudding the night before for a quick, delicious, and customizable breakfast! With just 6 simple ingredients and less than 10 minutes of prep time, it’s perfect for a stress-free start to your day.

On those busy mornings when you need a quick and easy breakfast, this berry chia seed pudding will be your new go-to!
It’s made with just a few ingredients, takes only minutes to prep, and is completely customizable with your favorite toppings.
It can be made with fresh or frozen berries and enjoyed all week long!
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Ingredients
With just a few kitchen staple ingredients, this chia pudding with berries is simple to whip up and full of fresh flavors.
Top it with plant-based yogurt, granola, and fruit for a satisfying and delicious breakfast!
Berries: Fresh is best but frozen works too. You can use a mix of berries or your favorite!
Chia Seeds: Can’t have chia pudding without the chia seeds!
Plant-Based Milk: Any plant-based milk, such as almond milk or oat milk will work.
Maple Syrup: For added sweetness. I typically go for 1 tablespoon and the berries add sweetness as well. But if you want it sweeter, you can add more.
Vanilla: For flavor. You can add cinnamon as well.
Salt: The addition of a small pinch of salt helps balance the flavors. Don't omit it!
See recipe card for quantities.
Helpful Equipment
You will either need a jar with a lid or airtight storage containers for this chia pudding recipe.
Here are a few small jars that I recommend: 16oz Overnight Oat Jars with Spoon, 16oz Weck Jars with Glass Lids, 8oz Jars with Latch, and 16oz Mason Jars.
How to Make This Recipe
Not only is this chia seed pudding incredibly delicious, but it's also super easy to make.
You only need 1 jar or bowl and 6 simple ingredients!
The full written recipe can be found in the recipe card below.
Step 1: Add the berries to a container or jar and mash.
Step 2: Whisk in the chia seeds, plant-based milk, maple syrup, vanilla, and salt until well combined. Sit for 10 minutes and then stir again.
Step 3: Cover with a lid and place in the fridge overnight or for at least 4-6 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
Note: Be sure to whisk all the ingredients thoroughly at the start, and then give it another good stir after 10 minutes before refrigerating. This helps prevent clumps and ensures the chia seeds don't settle at the bottom while the pudding sets.
Substitutions & Variations
Fresh Berries: No fresh berries on hand? Frozen berries work perfectly too. If you prefer not to use mixed berries, feel free to stick with just one variety instead!
Maple Syrup: You can use coconut sugar, agave syrup, or brown sugar.
Vanilla: Replace with cinnamon for a different flavor variation or leave it out. If you don't have vanilla extract, you can use vanilla-flavored almond or oat milk— I would still recommend unsweetened variety.
Plant-Based Milk: This berry chia seed pudding recipe works great with unsweetened almond milk, soy milk, oat milk, or coconut milk. Use whatever you have on hand! If using sweetened milk, omit the maple syrup.
Topping Ideas
Prepare a big batch of this delicious mixed berry chia pudding and enjoy it all week long.
It's delicious on its own, but it’s even better with toppings!
Here are some of my favorite add-ins that’ll take this recipe to the next level:
Make a chia pudding parfait: Alternate chia pudding, vegan yogurt, fruit, and granola in a mason jar to make a tasty breakfast!
Fresh Berries: My favorite topping is more berries! Strawberries, blueberries, raspberries, blackberries, or a mix.
More Fruit: Add fresh banana slices, mango chunks, or even pomegranate seeds!
Nut Butter: Almond, peanut, cashew, or sunflower seed butter for a creamy, rich topping.
Granola: A crunchy, flavorful contrast to the smooth pudding. I prefer using this homemade blueberry granola.
Nuts and Seeds: Chopped almonds, walnuts, pistachios, or pumpkin seeds.
Tips & Tricks
Be sure to give your chia pudding a good stir after 10 minutes to break up any clumps of seeds. This ensures everything is properly combined and that the pudding sets evenly. If the seeds settle at the bottom, you won’t get that creamy texture, so mix it up well!
For a thicker pudding, add an extra tablespoon or two of chia seeds. For a thinner consistency, add a little more milk.
For the best texture refrigerate the chia pudding overnight. This will let the chia seeds absorb the milk and get nice and creamy.
Not a fan of the texture? Blend the chia pudding! This will give you a smoother, more traditional pudding texture.
Storage
Chia pudding keeps well in the fridge, making it an ideal option for meal prep! It can last 3-5 days in the fridge when stored in an airtight container or glass jar.
This recipe serves two, but it can easily be doubled or tripled to create a larger batch for breakfasts or snacks throughout the week.
Frequently Asked Questions
The best ratio of chia seeds to liquid is typically 1:4—for every 1 tablespoon of chia seeds, use 4 tablespoons (or about ¼ cup) of liquid. This ratio creates a nicely thickened pudding, but you can adjust it to suit your desired consistency.
Chia pudding is typically served cold, as it's best enjoyed chilled after setting in the fridge, but if you prefer it warm, you can gently heat it up on the stovetop.
I typically mix raspberries, blueberries, and blackberries, but feel free to use any variety you prefer or have available.
To make your chia pudding thicker, add more chia seeds; to make it thinner, reduce the seeds or add more liquid.
More Chia Seed Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Berry Chia Pudding
Ingredients
- ½ cup Mixed Fresh Berries
- ¼ cup Chia Seeds
- 1 cup Plant-Based Milk unsweetened
- 1 tablespoon Maple Syrup
- ½ teaspoon Vanilla Extract
- Pinch of Kosher Salt
Instructions
- Add the berries to a container or jar and mash.
- Whisk in the chia seeds, plant-based milk, maple syrup, vanilla, and salt until well combined.
- Allow to sit for about 10 minutes and then stir again.
- Cover with a lid and place in the fridge overnight or for at least 4-6 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
- Top with vegan yogurt and additional fresh berries. Enjoy!
Notes
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