Chia pudding makes a perfect quick breakfast, easy snack, or fun treat!

Make it cold by letting it set up in the fridge, or whip it up fast by making it stove-top (see recipe notes.)

Kids like it too! It can be blended up to be smooth, if the tapioca-like texture isn’t appreciated.

Add cacao nibs, shredded coconut, or chopped nuts for even more flavor, goodness, and crunch..

Gluten-free, dairy-free, vegan, and delicious! 

Download this recipe

5 from 1 reviews
Vanilla Chia Pudding with Berries
Cook time
Total time
Serves: 2
  • 1⅓ cups Canned Full Fat Coconut Milk
  • 1 tbsp Maple Syrup
  • 2 tsps Vanilla Extract
  • ½ cup Chia Seeds
  • 1 cup Blueberries
  • 1 cup Strawberries
  1. In a medium-sized bowl or large mason jar, whisk together the coconut milk, maple syrup, and vanilla extract. Then whisk in the chia seeds. Place in the refrigerator for 3 hours or overnight, until set. You may wish to shake or stir a few times to evenly distribute ingredients.
  2. Divide the chia pudding between bowls or containers and top with blueberries and strawberries. Enjoy!
Prep Hacks: Make ahead for the week and store in an airtight container (mason jar!) in the fridge for up to 5 days.

Make it Fast: Cook the milk, chia, syrup, and vanilla in a small saucepan over low heat, stirring as it simmers, for about 5-7 minutes, or until thick.

Foods that Heal: The fiber in chia seeds is a prebiotic, providing food for the beneficial bacteria in the gut.


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