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Two glass jars of creamy vanilla chia pudding layered with chia seeds and topped with raspberries, blueberries and sliced almonds on a pale marble surface.

Chia Pudding Breakfast: 10-Minute No-Cook Make-Ahead Jars

Creamy vanilla chia pudding made in jars with berries and almonds — ten minutes of prep and a night in the fridge. It is an easy make-ahead breakfast that keeps for three days.
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Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/4 cup chia seeds black or white
  • 3/4 cup unsweetened almond milk or whole milk, plus more as needed
  • 1/3 cup plain Greek yogurt 2% or whole
  • 1 tbsp maple syrup plus more to taste
  • 1/2 tsp vanilla extract pure
  • 1 cup mixed berries fresh or thawed frozen
  • 1 tbsp sliced almonds toasted if you like

Method
 

  1. In a medium bowl, whisk the chia seeds, almond milk, Greek yogurt, maple syrup and vanilla until evenly combined and no dry clumps remain.
  2. Let the mixture sit 5 minutes, then whisk again to break up any clumps that formed.
  3. Divide between two 8-ounce jars or glasses. Cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
  4. Stir well before eating. If the pudding is thicker than you like, stir in 1 to 2 tbsp more almond milk.
  5. Top with the berries and sliced almonds and serve cold. Store covered in the fridge up to 3 days.