Description
This creamy chia seed pudding takes just 5 minutes to prep and transforms into a nutritious, satisfying breakfast overnight. Naturally vegan, gluten-free, and endlessly customizable with your favorite toppings and flavors.
Ingredients
3 tablespoons chia seeds (about 1 ounce)
1 cup full-fat coconut milk (or plant milk of choice)
1–2 tablespoons maple syrup (or sweetener of choice)
1/2 teaspoon vanilla extract
Pinch of sea salt
Optional: 1 tablespoon unsweetened cocoa powder for chocolate variation
Toppings: fresh berries, sliced banana, granola, nuts, nut butter, coconut flakes
Instructions
1. In a mason jar or bowl, combine milk, sweetener, vanilla extract, and sea salt. Whisk thoroughly until sweetener is completely dissolved.
2. Add chia seeds to the liquid mixture. Whisk vigorously for 30 seconds, ensuring seeds are evenly distributed and no clumps form on the bottom.
3. Let the mixture sit at room temperature for 5 minutes, then whisk again thoroughly to break up any clumps that have formed.
4. Seal the container with a tight-fitting lid and refrigerate for at least 4 hours or overnight until pudding reaches a thick, creamy consistency.
5. After setting, give the pudding a good stir to redistribute any settled seeds and check consistency. If too thick, add milk 1 tablespoon at a time; if too thin, add 1 teaspoon chia seeds and refrigerate 1 hour more.
6. Portion into serving bowls or glasses. Add your favorite toppings such as fresh fruit, nuts, granola, or nut butter.
7. Serve chilled and enjoy immediately, or store covered in the refrigerator for up to 5 days.
Notes
For thickest, creamiest texture, use full-fat coconut milk from a can rather than carton varieties.
The second whisk at 5 minutes is crucial for preventing clumps—don’t skip this step.
Chia pudding thickens over time. Day-old pudding may need a splash of milk stirred in before serving.
Store toppings separately from pudding base to maintain textural contrast throughout the week.
This recipe easily doubles or triples for meal prep. Make 5 servings on Sunday for grab-and-go breakfasts.
For chocolate version, whisk cocoa powder with the liquid before adding chia seeds.
Chia pudding freezes well for up to 1 month. Thaw overnight in refrigerator and stir before serving.
- Prep Time: 5
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chia seed pudding, chia pudding recipe, healthy breakfast, vegan breakfast, meal prep breakfast, overnight pudding