Breakfast
Freeflourish
Gluten-Free Chia and Flax Seed Breakfast Pudding with Berries
By Freeflourish Editorial TeamPublished Apr 13, 2026 | Updated Jul 6, 2026
American-inspired
10 mins
glutenfreedairyfreenutfreekidfriendlyfamilyfriendlyeasy30minutesorlessbreakfastsnackfreezablebudgetfriendly
Gluten-Free Chia and Flax Seed Breakfast Pudding with Berries with measured ingredients, 10-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
0 min
Total
10 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1/4 cup chia seeds
- 2 tablespoons ground flax seeds
- 2 cups unsweetened almond milk (or other plant milk of choice; choose nut-free options if needed)
- 2 tablespoons maple syrup or agave nectar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup fresh mixed berries (blueberries, raspberries, strawberries, or blackberries)
- Fresh mint leaves for garnish (optional)
Instructions
-
In a medium mixing bowl or large jar, combine chia seeds, ground flax seeds, and cinnamon (if using).
-
Add unsweetened almond milk, maple syrup, and vanilla extract. Stir well to prevent clumping of seeds.
-
Cover and refrigerate for at least 4 hours, preferably overnight, allowing seeds to absorb liquid and thicken into pudding.
-
Before serving, stir pudding thoroughly to evenly redistribute any settled seeds.
-
Divide pudding into 4 bowls or jars.
-
Top each serving with fresh mixed berries and garnish with mint leaves if desired.
-
For easy snacking, store servings in airtight containers in the refrigerator for up to 4 days, or freeze portions for up to 1 month.
-
Enjoy chilled as a refreshing, healthy gluten-free breakfast or snack option.
Storage and Reheating
Store chia flax pudding in covered jars in the refrigerator for up to 4 days. Add berries just before serving when possible, or freeze plain pudding portions for up to 1 month and thaw overnight in the refrigerator.
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