Cranberry Chia Pudding is packed with healthy ingredients and cranberry flavour with a hint of orange and cinnamon. It’s a great meal-prep breakfast, perfect for busy mornings!
This vegan Cranberry chia pudding recipe makes a great meal-prep for the week. I like to double the recipe to last throughout the week and serve with different toppings like this Apple Pie Granola or this Pumpkin spice granola. This chia pudding recipe is both vegan and gluten-free, and a great way to use up any leftover cranberry sauce!
In this creamy cranberry chia pudding recipe I have used my homemade Cranberry sauce from dried cranberries. It is easy to make from dried cranberries and ads a great flavor and texture to this healthy meal-prep breakfast. See also this Cranberry overnight oats recipe.
Another one of my favourites for meal-prepping breakfast are these Cinnamon roll overnight oats or this Tiramisu Overnight Oats.
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Ingredients
This Cranberry chia pudding recipe comes together quickly with only a few ingredients. See the list below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Cranberry sauce, store bought or homemade, try this Cranberry sauce from dried cranberries
- Almond milk, or other plant based milk such as oat, or soy milk.
- Maple syrup, or other liquid sweetener of choice. Brown sugar also works.
- Vanilla extract, or vanilla paste or powder.
- Orange zest, the flavour goes really well with the cranberry flavour and cinnamon.
- Cinnamon, a little hint of cinnamon tastes great with the cranberry and orange.
- Chia seeds, the main ingredient and can not be replaced.
- Topping, cranberry sauce, yoghurt, orange zest and cinnamon. The topping are optional, add as many as you would like, or non at all.
See recipe card for quantities.
Instructions
This is how to make chia pudding with cranberry sauce, it is fast, and easy to make. perfect for meal-prep and to store in the fridge for the week. Follow along with the with the step-by-step photos below, and for the full written instructions see the recipe card at the bottom.
Add the milk, cranberry sauce, maple syrup, vanilla extract, orange zest and cinnamon to a mixing bowl. Stir well until smooth.
Pour in the chia seeds and stir very well. Let the mixture sit for 1 min, then stir well again. This is to prevent lumps forming from the chia seeds.
Cover and place in the fridge for at least 4 hours or preferably over night.
Add the set chia pudding into 2 serving glasses, optional with a little extra cranberry sauce at the bottom. Top with some yoghurt, orange zest, cinnamon and chia seeds if desired.
Hint: Stir the chia pudding well while making it, and before serving. This is to prevent unwanted lumps. Also taste the cranberry chia pudding before serving, depending on how sweet your cranberry sauce is, add more maple syrup for a sweeter result.
For some great granola recipes for topping, try this Air Fryer Granola or this Healthy Pecan Granola.
Substitutions and Variations
- Extra protein– Mix in 1 tablespoon of vanilla protein powder, or nut butter. This will thicken the chia pudding, so you might have to stir in a little extra milk.
- Toppings – For some added crunch, top with some chopped nuts like pecans, or a crunchy granola like this Apple Pie Granola or this Pumpkin spice granola.
- Vegan – To ensure this chia pudding recipe is vegan, use a plant-based milk and yoghurt for topping. I like to use unsweetened almond milk, but any plant based variety works great.
- Milk – For extra cranberry flavour, replace half the milk with cranberry juice.
- Add-ins – Some chopped apple, chopped nuts or dried fruit tastes great with the other flavours in this Cranberry chia pudding.
More chia pudding recipes to try Chai Spiced Chia Pudding or this Tiramisu Chia Pudding.
Storage
This cranberry chia pudding lasts for about 3-5 days in the fridge. Store the chia pudding in airtight containers, or well covered in plastic wrap. I prefer to store the chia pudding in the fridge without any toppings, and add them just before serving. This will keep the toppings fresh and crispy.
Top tip
• To make this cranberry chia pudding extra creamy, use half milk and half yoghurt. Or half yoghurt and half cranberry juice for extra cranberry flavor.
• The chia seeds need time to soak up the liquid to get a creamy and thick consistency. For the best texture, let the chia pudding sit in the fridge overnight. If you’re in a hurry, a minimum of 4 hours will do.
• Adjust the sweetness to your taste depending on the sweetness of the cranberry sauce. If you like a sweeter chia pudding, add a little extra maple syrup to taste.
Chia pudding recipes
Looking for other recipes like this cranberry sauce chia pudding? Try these:
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Cranberry Chia Pudding is packed with healthy ingredients and cranberry flavour with a hint of orange and cinnamon. It's a great meal-prep breakfast, perfect for busy mornings!
- ½ cup cranberry sauce
- 2 Cups almond milk, or other unsweetened plant basted milk
- 3 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 2 teaspoon orange zest
- 1 teaspoon cinnamon
- ½ cup chia seeds
- Topping, cranberry sauce, yoghurt, orange zest and cinnamon.
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Add the milk, cranberry sauce, maple syrup, vanilla extract, orange zest and cinnamon to a mixing bowl. Stir well until smooth.
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Add the chia seeds and and stir very well. Let the mixture sit for 1 min, then stir well again. This is to prevent lumps forming from the chia seeds.
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Cover and place in the fridge for at least 4 hours or preferably over night. Add the set chia pudding into 2 serving glasses, optional with a little extra cranberry sauce at the bottom. Top with some yoghurt, orange zest, cinnamon and chia seeds if desired.
Store in an airtight container in the fridge for up to 5 days.
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