Creamy Cranberry Chia Pudding Recipe
Cranberry Chia Pudding is a fantastic way to use left-over cranberries during and after the holidays. It’s a delicious recipe that combines the tart sweetness of cranberries and the nutritious creaminess of chia seeds to create a satisfying breakfast or dessert that’s rich in fiber, antioxidants and omega-3 fatty acids. Naturally vegan and gluten-free.
Introducing one of the most delicious ways to celebrate the holiday season, or any season for that matter. Loaded with vitamin C and other vitamins and minerals, this chia pudding is also rich in fiber and antioxidants. This easy recipe is one you’ll want first thing in the morning and last thing at night. And Ooh La La It’s Vegan! TIP: try my Pumpkin Pie Overnight Oats and my Overnight Chia Pudding that tastes just like banana bread for more amazing chia seed recipes for the holidays.
🧾 Ingredients (With Substitutions)
- Cranberries – the main ingredient in the cranberry jam layer. My Cranberry Chia Pudding is a great way to use left-over cranberries from your holiday meal. If fresh are unavailable, you can also use homemade Vegan Cranberry Sauce or cranberry sauce in a jar or can.
- Dairy-Free Yogurt – you can use plain or vanilla flavored non-dairy yogurt. This is mixed with chia seeds to create the yogurt chia seed layer. You can substitute with plant milk, such as oat milk, soy milk or cashew milk.
- Chia Seeds – chia seeds absorb moisture from the dairy-free yogurt to form a thick, creamy yogurt layer. If you love healthy chia seed recipes, try my Acai Smoothie Bowl.
- Organic Sugar – organic sugar is vegan and is needed for the cranberry jam. If you prefer, you can use coconut sugar.
- Agave Syrup – needed to sweeten the recipe. Can be replaced by maple syrup or the sweetener of your choice.
- Lemon Juice – used as a preservative in the cranberry jam layer.
- Pistachios – crushed pistachios are used as a crunchy topping in the recipe, but can be replaced with the crushed nut of your choice.
- Vanilla Extract – adds an earthy, nutty flavor to the cranberry jam. You can also use the flesh from a fresh vanilla bean instead.
Exact ingredient measurements can be found in the recipe card below!
📖 How To Make Cranberry Chia Pudding
In a medium bowl add non-dairy yogurt, chia seeds, agave syrup and vanilla extract. Mix well until the ingredients are well-combined. Place in the refrigerator while you make the cranberry jam.
Wash and drain the cranberries. Add sugar, cranberries and lemon juice in a small pot.
Place the saucepan over medium-high heat and bring to a gentle boil. Stir frequently, allowing the sugar to melt and to make sure the mixture doesn’t burn. If too thick add a cup of water, a little at a time, to thin out the mixture (you don’t have to add it all). Reduce heat to low and simmer for 10 minutes. Once thickened, remove from heat and allow to cool completely.
Add chia seed yogurt to the bottom of a pretty mason jar or glass. Next, add a layer of cranberry jam. Add another layer of chia yogurt. Finish with a final layer of cranberry jam. Sprinkle with crushed pistachios and enjoy.
🍓 Variations
- Change up your fruit – feel free to use an equal amount of different berries, such as strawberries, raspberries, or blueberries, like this Blueberry Chia Seed Pudding.
- Vary your toppings – instead of pistachios, add crushed pecans or macadamia nuts. Drizzle agave or maple syrup over the top layer before you add the nuts.
- Make it herby – add fresh mint, rosemary or basil to the final layer for extra flavor and deliciousness.
💭 Frequently Asked Questions
Yes. Simply add a can of cranberry sauce to a small pot with a little lemon and organic sugar to taste. As with fresh cranberries, add filtered water, a little at a time, to thin the mixture out. Stir until the mixture is creamy. Allow to cool to room temperature.
Yes. Although chia pudding is normally served cold, feel free to pop the chia pudding in the microwave for 20 seconds before layering it in jars. If you like warm chia pudding, try my overnight Banana Bread Chia Pudding.
Yes. If you don’t have non-dairy yogurt, you can use an equal amount of the plant milk of your choice. After refrigerating for 20-30 minutes, if it’s not thick enough, add another tablespoon of chia seeds and place back in the refrigerator to thicken.
🌡️ Storage
Cranberry chia pudding can be refrigerated for up to 5 days. Be sure to store it in an airtight container.
For best results, DO NOT FREEZE.
🍌 More Delicious Breakfast Ideas
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Cranberry Chia Pudding Recipe
Equipment
Ingredients
- 1 1/2 cups fresh cranberries or cranberry sauce
- 1 1/2 cups dairy-free yogurt
- 3 tbsp chia seeds
- 1/4 cup organic cane sugar
- 1/3 cup agave syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp pistachios crushed
Instructions
- In a medium bowl add non-dairy yogurt, chia seeds, agave syrup and vanilla extract. Mix well until the ingredients are well-combined. Place in the refrigerator while you make the cranberry jam.
- Wash and drain the cranberries. Add sugar, cranberries and lemon juice in a small pot.
- Place the saucepan over medium-high heat and bring to a gentle boil. Stir frequently, allowing the sugar to melt and to make sure the mixture doesn't burn. If too thick add a cup of water, a little at a time, to thin out the mixture (you don't have to add it all). Reduce heat to low and simmer for 10 minutes. Once thickened, remove from heat and allow to cool completely.
- Add chia seed yogurt to the bottom of a pretty mason jar or glass. Next, add a layer of cranberry jam. Add another layer of chia yogurt. Finish with a final layer of cranberry jam. Sprinkle with crushed pistachios and enjoy.
Notes
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- Cranberry Sauce – you can easily use canned or leftover cranberry sauce for this recipe. Simply use an equal amount of either instead of fresh cranberries in Step 2 above. Then follow the recipe as written.
- Change up your fruit – feel free to use an equal amount of different berries, such as blueberries, strawberries, or blackberries.
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- Vary your toppings – instead of pistachios, add crushed pecans or macadamia nuts. Drizzle agave or maple syrup over the top layer before you add the nuts.
- Make it herby – add fresh mint, rosemary or basil to the final layer for extra flavor and deliciousness.
- Nutrition information is an estimate only.
This chia pudding is my current favorite. They’re so refreshingly creamy and healthy!
Mine too, thank you Linda.
Great recipe and an excellent way to put extra cranberries to good use during the holidays. The crushed pistachios on top are the perfect garnish and provide a nice crunch with the creaminess of the pudding. Delicious!
Thank so much Melinda.
Oh! I love everything with cranberries and this chia pudding is no exception! It’s super creamy and full of flavor! Thanks!
Glad u loved it Nora. Thank you.