“Layers of creamy chia pudding, sweet-tart berries, and juicy blueberry compote — breakfast just became dessert-worthy.”
If you’re looking for a breakfast that feels like a treat but still fuels your morning, this Berry Chia Seed Pudding Parfait is it. It’s vibrant, fruity, and full of good-for-you ingredients — the kind of meal that looks beautiful enough for brunch but simple enough for weekday prep. Layers of raspberry chia, vanilla chia, and a juicy blueberry compote create that irresistible ombré effect that’s as fun to eat as it is to make.
I love having a few breakfast recipes in rotation that don’t require a morning rush. This chia pudding joins the same easy-prep lineup as my overnight oats, breakfast smoothies, and three ingredient pancakes — proof that breakfast can be both nourishing and hands-off.
Why You’ll Love This Recipe
- Naturally sweetened – Sweetened only with maple syrup for a touch of earthy richness.
- Make-ahead magic – Chill overnight, and breakfast practically makes itself.
- Pretty enough to impress – Layered parfaits look like café creations, no effort required.
- Vegan, gluten-free, and customizable – Works with oat, almond, or coconut milk — your choice!
Ingredients needed for berry chia pudding
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
- Oat milk – A creamy, neutral base that lets the berries shine. You can swap in any plant milk you love — almond, soy, or even full-fat coconut milk if you want a richer, dessert-style pudding.
- Chia seeds – The star ingredient that thickens the pudding naturally. White or black chia seeds both work; just make sure they’re fresh and not clumpy. See below for more information on the amazing chia seed.
- Maple syrup – Adds a touch of natural sweetness and pairs beautifully with the berries. Agave or date syrup can step in if needed. You’ll be dividing the maple syrup into two steps.
- Vanilla extract – Rounds out the flavor and gives that classic dessert-like aroma. If you’re out, almond extract adds a fun twist.
- Raspberries – Bring tartness and a pop of color to the layered pudding. Fresh or frozen both work — just thaw and drain frozen ones first.
- Blueberries – Used for the compote layer, adding juicy sweetness and depth. Frozen berries actually work great here since they release more juice when cooked down.
The Beauty of Chia Seeds
Chia seeds may be tiny, but they’re nutritional powerhouses packed with fiber, omega-3s, and plant protein. When soaked, they absorb liquid and form a pudding-like gel that’s creamy, filling, and endlessly versatile. They’re the secret to quick, no-cook breakfasts that still feel special.
If you’re new to chia seeds, you can learn more about their benefits and uses of chia seeds from Harvard T.H. Chan School of Public Health.
Want to explore more ways to use chia seeds? Try my Raspberry Chia Seed Pudding, Pumpkin Chia Pudding, or Chocolate Chia Pudding next.
Directions for making chia seed pudding with blueberries and raspberries
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step One – Blend the Raspberry Base
In a mixing bowl, whisk together oat milk, 2–3 tablespoons maple syrup, and vanilla extract. Pour two-thirds of this into a blender with raspberries and blend until smooth. This creates a beautiful berry base that brings color and flavor to the parfait.
Step Two – Make the Chia Mixtures
Pour the raspberry mixture into a bowl and stir in 4 tablespoons chia seeds. In a separate bowl, combine the remaining vanilla base with 3 tablespoons chia seeds. Let both mixtures sit for about 10 minutes to thicken, then give them another stir. You’ll start to see that lovely pudding texture forming.
Step Three – Cook the Blueberry Compote
While the chia thickens, make your compote. In a small saucepan, combine blueberries with 1 tablespoon maple syrup and cook over medium heat until the berries burst and the sauce thickens slightly. You’ll want it jammy but not smooth — little pops of fruit add great texture. Let cool before layering.
Step Four – Layer and Chill
Now for the fun part! Spoon a little blueberry compote into the bottom of each glass, followed by the raspberry chia, and finish with the vanilla chia layer on top. Cover and chill for at least 4 hours (or overnight) until fully set.
Serve with granola, extra fruit, or a drizzle of maple syrup for a finishing touch.
Recipe Tips & Variations
- Oat milk: For a lighter pudding, stick with oat or almond milk. For a richer dessert-style treat, try full-fat coconut milk and an extra tablespoon of maple syrup.
- Maple syrup: Remember to divide it between the chia mixture and the compote — don’t use it all at once!
- Frozen berries: Work perfectly fine — just thaw before blending or cooking.
- Meal prep tip: These keep beautifully for 3–4 days in the fridge, so make a batch on Sunday and enjoy them all week.
Final Thoughts
This Berry Chia Seed Pudding Parfait is the definition of balance — sweet but not too sweet, healthy but indulgent, beautiful but easy. It’s the kind of recipe that reminds you eating vegan doesn’t mean missing out; it means finding joy in simple, nourishing ingredients layered into something you’ll actually crave.
Enjoy it for breakfast, dessert, or a midday pick-me-up — and don’t be surprised if you find yourself making it again before the week is out.
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Berry Chia seed Pudding Parfait
Equipment
- blender
Ingredients
- 1 1/2 cup oat milk
- 7 Tablespoons chia seeds divided
- 4 Tablespoons maple syrup divided
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- 1 ¼ cup blueberries fresh or frozen
Instructions
- In a mixing glass or bowl, combine the oat milk, 2-3 tbsp maple syrup, and vanilla. Whisk to evenly distribute.
- Pour 2/3 of the mixture in a blender with the raspberries. Leave ¾ cup of mixture plain vanilla.
- Blend the raspberry mixture on medium speed until smooth.
- Pour the raspberry mixture into a medium bowl. Sprinkle over 4 tbsp/46g chia seeds. Stir to distribute.
- Add the remaining 3 tbsp chia seeds to the vanilla mixture. Stir to distribute.
- Set aside for 10 minutes to thicken slightly.
- In a saucepan combine the blueberries and 1 tbsp maple syrup. Cook over medium heat, stirring regularly until the blueberries burst and mixture thickens slightly. Compote does not need to be smooth. Allow to cool slight before assembling.
- Once chia mixtures has started to thicken, give the mixtures another stir.
- Assemble the servings, layering first blueberry puree, then raspberry chia, then vanilla chia to create an ombre effect.
- Cover and place in the fridge for at least 4 hours or overnight. Serve with fresh fruit, granola, or an extra drizzle of maple syrup.
