Vanilla Almond Chia Pudding with Berries & Granola
Vanessa Taylor
Chia Pudding
Silky vanilla almond chia pudding topped with berries and granola for a balanced vegan breakfast.
Nutrition (per serving)
This chia pudding is one of my favorite make-ahead breakfasts: silky, lightly sweetened almond milk blended with silken tofu for extra plant protein, then thickened with chia seeds for creaminess and fiber. It feels indulgent but keeps you satisfied, especially topped with bright berries and crunchy granola.
It’s wonderfully flexible—swap the almond milk for oat, swap the granola for toasted nuts, or add a scoop of protein powder if you want more protein. I love preparing it the night before for an easy, balanced start to busy mornings.
Ingredients
- unsweetened almond milk:1 1/2 cups
- silken tofu:1/2 cup
- chia seeds:1/3 cup
- maple syrup:2 tbsp
- vanilla extract:1 tsp
- fine sea salt:1/8 tsp
- mixed fresh berries:1 cup
- granola:1/2 cup
- sliced almonds:2 tbsp
- lemon zest (optional):1/2 tsp
Instructions
-
In a blender, combine almond milk, silken tofu, maple syrup, vanilla extract, and salt; blend until completely smooth.
-
Pour the blended mixture into a medium bowl or jar and whisk in the chia seeds until evenly distributed.
-
Let the mixture sit 5 minutes, then whisk again to break up any clumps. Cover and refrigerate at least 4 hours or overnight until set.
-
When ready to serve, stir the pudding to loosen, divide between two bowls, top with mixed berries, granola, and sliced almonds. Finish with a little lemon zest if using.
Tips & Notes
- For an ultra-smooth texture, blend the chia mixture for 10–20 seconds before chilling—silken tofu helps make it extra creamy.
- If pudding is too thick after chilling, stir in 1–2 tbsp almond milk to reach desired consistency.
- Make a bigger batch and store in airtight jars for up to 4 days—add granola fresh to keep it crunchy.
- Swap silken tofu for 2 tbsp nut butter or 1 scoop plant protein for different flavor and protein boost.
