Home / Recipes / Breakfast/Brunch / Cranberry Maple Chia...
Breakfast/Brunch|Dessert & Baking|Fresh Fruit

Cranberry Maple Chia Pudding



  • 2 cups fresh cranberries (equal to 1 cup purée total)
  • ¼ cup water
  • 6 tablespoons maple syrup, divided (more to taste)
  • 1 cup vanilla almond milk
  • 1 cup 0% Greek yogurt or non-dairy strained yogurt (e.g. almond or coconut)
  • ½ cup chia seeds
  • optional: whipped cream, lightly sweetened



  • Place cranberries, water and 3 tablespoons maple syrup in a pan, covered with a lid on medium heat.
  • Cook, stirring occasionally, until cranberries soften and break, about 5 minutes.
  • Remove lid and simmer for an additional 7-10 minutes on low as sauce thickens. Set aside to cool.
  • Once cool, use an immersion blender or pour into food processor and blend until smooth.
  • In a medium bowl, whisk together almond milk, yogurt and remaining maple syrup.
  • Pour in cranberry purée and whisk until combined. Pour in chia seeds and whisk thoroughly until dispersed.
  • Cover with plastic and place in refrigerator for 30 minutes.
  • Whisk again and place covered in the fridge for at least one hour, or overnight.
  • Serve with optional whipped cream on top.


  • Recipe by Carlene Thomas, RDN of Healthfully Ever After
Contact Us Member Portal