top of page

Chia Pudding


  • 1 cup almond milk

  • 1/4 cup chia seeds

  • 1 tablespoon maple syrup or honey (optional)

  • 1/2 teaspoon vanilla extract

  • Pinch of cinnamon

  • 1/4 cup slivered almonds

  • 1/2 cup mixed berries (raspberries, blueberries, blackberries)


  1. In a bowl or mason jar, whisk together the almond milk, chia seeds, maple syrup or honey if using, vanilla and cinnamon.

  2. Cover and refrigerate for at least 2-3 hours, until thickened to a pudding consistency.

  3. Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned. Remove from heat.

  4. Divide the chia pudding between two bowls or jars. Top with the mixed berries and toasted almonds.

  5. Optionally garnish with more cinnamon, chia seeds or sliced almonds.

  6. Enjoy chilled! The chia pudding will keep refrigerated for up to 5 days.


  • Try using coconut milk for a dairy free version.

  • Customize with your favorite nuts like pecans or walnuts instead of almonds.

  • Mix up the berry topping with whatever fresh or frozen berries you have on hand.

  • Add cacao powder or cocoa for a chocolate version.

  • Top with granola or shredded coconut for added crunch.

Enjoy this protein-rich and antioxidant packed chia pudding for breakfast, snack or dessert!

Chia Pudding
bottom of page