These decadent vegan chia pudding granola cups are packed with the hunger crushing combination of fibre, protein and healthy fats. They make a super satisfying one-bite breakfast that feels like a decadent dessert but is a surprisingly healthy way to start your day.
I’m a busy girl. My mornings start super early and my days end pretty late, so there’s often no time for lengthy, leisurely meals. Having said that, I’m a dietitian. I know how important it is to make time for good nutrition, particularly for a healthy balanced breakfast. How I start the day can literally make or break my mood. Maybe I’m dramatic, but food is that important to me.
Table of contents
Why This Recipe Works
These Chia Pudding Granola Cups with Peaches & Blueberries have become the way to kick off any day with a solid smile. I also love these granola cups because
- They’re high in fiber
- They’re kid friendly
- They’re vegan
- They’re absolutley DELICIOUS
Key Ingredients
Chia Seeds – Chia seeds are one of my “holy grail” foods. They are packed with plant-based protein, fiber, and omega-3 fatty acids. They also have a very neutral taste, making them easy to sneak into recipes like these granola cups.
Bran Cereal – By opting for any plain bran cereal you like, it adds even more fiber to this recipe without adding a ton of calories.
Peaches & Blueberries – This fruit combo is truly iconic! The sweetness from the peaches with the semi-tartness of blueberries just creates a party in my mouth. This also adds a variety of vital micronutrients and antioxidants.
How To Make This Recipe
Step 1: In a small bowl, whisk together the coconut almond milk, chia seeds, and maple syrup until combined. Let it sit for 5-10 minutes, then stir to ensure it doesn’t clump together. Cover and chill in the fridge for at least 3 hours, but ideally, overnight.
Step 2: The next day, preheat your oven to 350 F. In the meantime, in a medium bowl, mix together all of the ingredients in the granola cups until thoroughly mixed through.
Step 3: Grease 12 muffin tins with non-stick cooking spray and divide the mixture between the tins. Using the bottom of a cup, press the mixture down to form a flat surface, then use your fingers to gently press down in the centre and press the cereal up the sides of the cups. Make sure there is at least a few millimeters of Kellogg’s® All-Bran Original® on the bottom and all around on the sides.
Step 4: Bake for 10-12 minutes, or until the sides brown nicely. Cool completely for at least 1-2 hours.
Step 5: Once cool, very carefully remove the cups from the muffin tins, loosening them gently with a palette knife.
Step 6: Add a few spoonfuls of chia pudding to each cereal cup, then top with the peaches, blueberries, coconut, almonds, and candied ginger. Enjoy at room temperature.
Expert Tips
I personally prep my chia pudding at least one night before but could not be easier to put together. However, if you’re a little more crunched for time, let it chill, covered, in the fridge for 3 hours. It’s also so easy to make, seriously, if you can mix together coconut almond milk with chia seeds and the sweetener of your choice, you can make thick, luscious vegan chia pudding.
Recipe FAQs
Absolutely!! I always bake off a bunch of these granola cups on Sunday afternoon so by the time I’m scrambling at 7 AM on Tuesday, I know I can easily get my fix.
If you can find a gluten-free bran cereal, that would make this recipe friendly for those with a gluten intolerance/allergy. Also, just double check packaged foods to make sure there are no added gluten products.
You can totally switch up the fruit in this recipe!! I feel like strawberries or raspberries would also be totally awesome to add on top of these granola cups.
More Recipes You Might Like
If you’re looking for more quick and delicious vegan breakfast recipes, like these granola cups, check out these recipes below –
- OATMEAL BREAKFAST BARS WITH BERRIES (VEGAN)
- VEGAN CARROT CAKE BAKED OATMEAL
- PEANUT BUTTER & JELLY VEGAN BREAKFAST COOKIES
- VEGAN BREAKFAST CASSEROLE
What are your favourite on the go breakfast recipes? Have you tried making vegan chia pudding? What else would you fill your granola cups with? Leave me a comment below! I would love to hear your ideas!
Granola Cups with Chia Pudding, Peaches & Blueberries (Vegan)
Ingredients
Chia Pudding:
- 1 cup unsweetened coconut almond milk
- 3 1/2 Tbsp chia seeds
- 1 tsp maple syrup or to taste
Cups:
- 1/4 cup mashed ripe banana
- 1 Tbsp maple syrup
- 2 tbsp coconut sugar
- 1/4 cup coconut oil
- 1/4 cup natural almond butter
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 1/4 cup Bran Cereal
- 1/2 cup unsweetened coconut
- 1/2 cup sliced almonds chopped
Topping:
- 2 peaches peeled and thinly sliced
- 1/3 cup blueberries
- 2 tbsp toasted shaved coconut
- 2 tbsp toasted sliced almonds
- 1 tbsp candied crystallized ginger finely minced
Instructions
- In a small bowl, whisk together the coconut almond milk, chia seeds, and maple syrup until combined. Let it sit for 5-10 minutes, then stir to ensure it doesn’t clump together.
- Cover and chill in the fridge for at least 3 hours, but ideally, overnight.
- The next day, preheat your oven to 350 F.
- In a medium bowl, mix together all of the ingredients in the granola cups until thoroughly mixed through.
- Grease 12 muffin tins with non-stick cooking spray and divide the mixture between the tins. Using the bottom of a cup, press the mixture down to form a flat surface, then use your fingers to gently press down in the centre and press the cereal up the sides of the cups. Make sure there is at least a few millimeters of Kellogg’s® All-Bran Original® on the bottom and all around on the sides.
- Bake for 10-12 minutes, or until the sides brown nicely. Cool completely for at least 1-2 hours.
- Once cool, very carefully remove the cups from the muffin tins, loosening them gently with a palette knife.
- Add a few spoonfuls of chia pudding to each cereal cup, then top with the peaches, blueberries, coconut, almonds and candied ginger. Enjoy at room temperature.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Rebecca McGory says
I’m not sure what I’m missing – I added up the ingredients myself and unfailingly, regardless of brands that I swap in and out, the calories end up between 500 and 525 calories. How did you get 340? The unsweetened coconut adds up to 1/3 of that alone per serving – and that’s before you factor in the almonds, the nut butter, the coconut oil, and the chia seeds, which are another 300. I’m not an obsessive calorie counter but that’s simply deceptive.
Abbey Sharp says
Hi Rebecca, the whole recipe is for 6 servings (2 cups each) and the calorie count does not include the toppings. I reviewed it and changed it to 396. Thanks for your comment.
Sara says
mm tasty!
Cassandra @ Powered By BLING says
my husband loves chia, but sadly i can’t have phytoestrogens. these mini tarts look amazing though and would be perfect for a summer picnic.
Abbey Sharp says
for sure! you can make any pudding or yogurt to put in there!
Alyssa says
Pinning this! Looks awesome. I bet my kids would love these, to!
Abbey Sharp says
theyre soooo kid friendly
jill conyers says
Abbey this is a treat i would love. I wonder what gf cereal i can use to sub the all bran?
Abbey Sharp says
For sure!! I’m not totally familiar with a lot of specialty GF brands, but you could try crushing Chex or Rice Krispies
Christina Bauer says
These cups are too adorable! I’d gobble them up 🙂
Abbey Sharp says
and you can- totally guilt free!!!
Janelle @ Run With No Regrets says
These look delicious! I pinned the recipe for later, I love any kind of breakfast i can eat on-the-go!
Abbey Sharp says
exactly!!
Thalia @ butter and brioche says
love how healthy and delicious these little granola cups are! perfect for summer. Xx
Abbey Sharp says
right? perfect with blueberries and peaches!
Deborah @ Confessions of a mother runner says
I have not done much with chia seeds yet those look beautiful and delicious
Abbey Sharp says
give it a try and let me know what you think!
Melissa @ Mango About Town says
Oh these look so fun! I love incorporating the bran cereal – adds a creative fiber punch!
Abbey Sharp says
it really does!! the best!
Susie @ SuzLyfe says
How perfectly pop-able are these? Love it!
Abbey Sharp says
thanks Susie- they’re so easy to eat!
Julie says
I have not used chia seeds yet but this recipe might just push me to use them. We need dairy free recipes in my house so this is perfect.
Abbey Sharp says
amazing!! yes, its good to have some options.
debbie says
These look amazing and maybe simple enough that even I could make them. 🙂 I’ve never made chia pudding before, but I do have some chia seeds on hand so maybe it’s time.
Abbey Sharp says
yes! its the easiest thing in the world!
Wendy@Taking the Long Way Home says
Those cups are a great idea! I’m thinking of all the things I could fill them with (besides your yummy recipe)!
Abbey Sharp says
exactly! even a simple greek yogurt would be amazing in there!
GiGi Eats says
Chia Seeds are something I rarely incorporate into my life, however, I know they’re mad healthy and make a great addition to pretty much everything – so I need to GET on it!
Abbey Sharp says
you totally need to try this!!