Vanilla Almond Chia Pudding with Berries & Granola

Published: February 20, 2026
Jimmy JohnsonJimmy Johnson
Categories: Vegan, Custards & Puddings, Breakfasts & Brunches
Tags: Breakfast, healthy, gluten-free, vegan, Vegetarian, Make-Ahead
A bright, appetizing food photography shot of Vanilla Almond Chia Pudding with Berries & Granola. Visible ingredients: creamy vanilla chia pudding in a bowl, fresh mixed berries (strawberries, blueberries, raspberries), crunchy granola, and sliced almonds, with a drizzle of maple. Style: modern, health-forward American breakfast, clean ceramic bowl on a light wooden table, soft natural lighting, shallow depth of field, restaurant-quality presentation. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Chia Pudding

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

  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup silken tofu
  • 1/3 cup chia seeds
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 1 cup mixed fresh berries
  • 1/2 cup granola
  • 2 tbsp sliced almonds
  • 1/2 tsp lemon zest (optional)

Instructions

  1. In a blender, combine almond milk, silken tofu, maple syrup, vanilla extract, and salt; blend until completely smooth.

  2. Pour the blended mixture into a medium bowl or jar and whisk in the chia seeds until evenly distributed.

  3. 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.

  4. 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.