Strawberry Almond Breakfast Pudding


This recipe for almond breakfast pudding is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Kaylee Dey. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Protein Almond Milk and Greek-Style Almond Milk Yogurt by So Delicious Dairy Free.

Strawberry Almond Breakfast PuddingStrawberry Almond Breakfast PuddingSo Delicious Dairy Free Recipe Madness Contest - BadgeKaylee says, “This almond breakfast pudding is so healthy and delicious! I love it because I can prep everything the night before and just assemble it the next morning! I usually make a big batch and keep it in my fridge all week for easy breakfasts.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Strawberry Almond Breakfast Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and vegetarian.

For vegan chia breakfast pudding, simply substitute agave nectar or BeeFree for the honey.

Almond Chia Breakfast Pudding
Prep time
Total time
Serves: 4
  1. In a medium bowl, whisk the almond milk, cultured milk, 2 tablespoons honey, the vanilla and salt until blended. Whisk in the chia seeds; let stand 30 minutes. Stir then cover and refrigerate overnight.
  2. The next day, toss the berries with the remaining tablespoon of honey and set aside.
  3. Spoon the pudding into 4 bowls or glasses; mound the berries on top and sprinkle with the toasted almonds.
***Mangos, kiwi, peaches, or other berries can be substituted for the strawberries!***

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: