My Berry Crumble Chia Pudding is the best high fibre sweet breakfast. Meal prep friendly and gluten free, it's perfect for everyone.
It's hot and it's berry season, which means I'm all about those refreshing and light breakfasts. Bonus points if I can use all the sweet, juicy berries that are in season.
I love berry overnight oats, blueberry oat bars and microwave berry crisp, but I wanted to make a super high fibre chia pudding berries crumble. Trust me, if you're trying to get in more morning fibre, this breakfast will be your best friend.
These chia pudding berries crumble is as cute as those little parfaits you see at the cafes, but it's way cheaper and definitely tastes better. It's a summery breakfast you'll look forward to!
Why This Recipe Is Dietitian Approved
- High fibre. Berries and chia seeds are amazing sources of fibre, which is important for gut health, blood sugar balance and satiety.
- Naturally sweetened. This chia pudding has only a half tablespoon of maple syrup, and the rest is sweetened with just berries.
- Great for meal prep. Chia pudding is a fun way to switch up the meal prep rotation, if you're bored of overnight oats.
Ingredients
Chia seeds. You can use white or black chia seeds, as they are nutritionally the same. I recommend storing your chia seeds in the fridge to maintain optimal freshness. To learn more about why I love chia seeds, check out this blog post.
Milk. Any milk of choice will work. For the highest protein option, I recommend dairy milk or soy milk.
Protein powder. My personal favorite protein powder is this one. I like using vanilla to add additional sweetness without added sugar but I have provided a substitution in the recipe card.
Greek yogurt. This creates the creamiest chia pudding while also adding more high quality protein.
Berries. Choose from any berries of choice, fresh or frozen will both work.
Graham crackers. To create a dessert-like breakfast, I make an easy 2 ingredient “crust” using graham cracker crumbs and milk for the bottom of this chia pudding.
Crumble topping. The topping of chia pudding berries crumble is made from maple syrup, almond butter, oats,and cinnamon.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
At the bottom of your mason jar or glass container add graham cracker crumbs and 1 teaspoon of milk. Mix until the crumbs are moist enough to hold together. Press the mixture into the bottom of the jar.
In a high powered blender, add milk, berries, Greek yogurt, protein powder and vanilla extract. Blend until smooth.
Pour the berry milk on top of the crust. Gently pour the chia seeds into the liquid, whisking while you're pouring to ensure the chia seeds disperse within the liquid.
Cover and place in the fridge for at least 3 hours (ideally overnight) until the chia pudding has thickened.
In a small bowl add maple syrup and almond butter, microwave on high for about 30 seconds and stir well. Add oats and cinnamon, mix using a fork until a crumble consistency forms.
Once the chia pudding has thickened top with chia jam greek yogurt, berries and crumble topping if desired.
Substitutions and Variations
To make gluten-free: the base of this recipe is naturally gluten-free, however the graham cracker base and crumble topping are not. If you would like a gluten-free variation you can use gluten-free certified graham crackers and replace the topping with any gluten-free granola of choice.
To make dairy-free: replace the milk and yogurt with dairy-free options. My favourite for a high protein option is soy milk.
To make nut-free: the base of this recipe is nut-free, however the crumble topping is not. If you would like a nut-free version, you can replace the homemade topping with a nut-free granola option of your choice.
You can get as creative as you like with the base! My personal favourite is using strawberries for a strawberry crumble variation, however you can use blueberries, blackberries, raspberries or a combination of a few of them.
To make it easier, you can skip the crust and homemade crumble topping and simply use store bought granola for an easy option.
Equipment
- Blender
- Mason jar (I love the 10z Weck jars)
Storage
My chia pudding berries crumble can last 5-7 days in the fridge in an airtight container.
Top Tips for Success
For presentation, slice a few strawberries and gently press them to the sides of the glass jar after the pudding has thickened.
Ensure you follow the instructions and whisk the liquid while you are adding the chia seeds. If you are noticing the chia seeds are sinking to the bottom, they may just need to thicken slightly. Place the pudding in the fridge for a few hours, stir and then return to the fridge overnight.
To make mornings easier, have the crumble topping and sliced berries prepped and ready to go so you can just sprinkle it on top!
Frequently Asked Questions
You do not need the crust. I personally just find it makes me feel like I'm eating dessert for breakfast! I do recommend keeping some sort of crumble topping, as it adds a nice texture and makes this more of a “crumble” chia pudding. If you do not wish to make your own, you can use a store-bought granola.
Yes! Chia pudding is full of fiber and protein, as we've used milk, Greek yogurt and protein powder in the base.
More Healthy Breakfast Recipes
Did you love this chia pudding recipe? Try these next:
- 5 Ingredient Protein Chia Pudding
- Strawberry Lemonade Blended Chia Pudding
- Layered Chia Pudding Parfait
- Blueberry Crumble Overnight Oats
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chia pudding berries crumble, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Berry Crumble Chia Pudding
Ingredients
For the crust:
- ¼ cup crushed graham crackers
- 1 teaspoon milk
For the berry chia pudding:
- ½ cup milk
- ½ cup berries of choice
- ¼ cup plain Greek yogurt
- 1 scoop vanilla protein powder 2 tbsp
- 2 tablespoon chia seeds
- 1 teaspoon vanilla extract
For the crumble topping:
- ½ tablespoon maple syrup
- 1 tablespoon almond butter or peanut butter
- 1.5 tablespoon oats
- ¼ teaspoon cinnamon
Optional for topping:
- Chia jam
- Sliced berries
- Greek yogurt
Instructions
To make the crust:
- At the bottom of your mason jar or glass container add graham cracker crumbs and 1 teaspoon of milk. Mix until the crumbs are moist enough to hold together. Press the mixture into the bottom of the jar.
To make the chia pudding:
- In a high powered blender, add milk, berries, greek yogurt, protein powder and vanilla extract. Blend until smooth.
- Pour the berry milk on top of the crust. Gently pour the chia seeds into the liquid, whisking while you're pouring to ensure the chia seeds disperse within the liquid.
- Cover and place in the fridge for at least 3 hours (ideally overnight) until the chia pudding has thickened
To make the topping:
- In a small bowl add maple syrup and almond butter, microwave on high for about 30 seconds and stir well. Add oats and cinnamon, mix using a fork until a crumble consistency forms.
To assemble:
- Once the chia pudding has thickened top with chia jam greek yogurt, berries and crumble topping if desired.
Stefani says
Do you have a substitution for Greek yogurt that still contains protein? I wish I liked greek yogurt but I can't stand it!
Nicole Addison says
Hi Stefani! You could try cottage chese!
Nancy G says
This recipe was delicious!! I loved the topping and use of graham crackers as the base. It kept me full with the protein and I was able to meal prep and enjoy for days. Will definitely keep making these!!
Thomas M Morris says
Love used some juice from strawberry to add to the mix followed the rest of recipe tasted great
Caroline says
I love all your recipes, but this is a new favourite! I love how balanced it is (I track my macros) and how well it stores for easy meal prep. It's delicious, and the crumble topping is perfection!
Nicole Addison says
The ultimate summer breakfast! I hope you enjoy this one!!