Simple Overnight Chia Pudding
Lightly sweetened and creamy, this Overnight Chia Pudding is made with just four ingredients: chia seeds, light coconut milk (or your milk of choice!), vanilla extract, and pure maple syrup.
I’ve always enjoyed chia pudding, but it’s never been a staple in my breakfast rotation. After testing multiple variations, I’ve finally nailed my favorite iteration: creamy (coconut milk is my preference!), not too thick, and soaked for just the right amount of time (spoiler alert: overnight).
Topped with fresh fruit and toasted nuts, it makes a delicious and healthy breakfast or snack. While today’s recipe is my new go-to formula, feel free to adapt it and make it your own: stir in your favorite warming spices or substitute another milk of choice.
One of the best things about chia pudding is that it can be prepped and refrigerated for 5 days (or longer), making it the ideal grab-and-go breakfast or snack for busy weekdays. See all my tips for success below.
Tips for Success:
- How long does chia pudding need to soak? Chia pudding should soak for at least 2 to 3 hours to hydrate and gel sufficiently; with that said, I strongly prefer the texture and flavor of overnight chia pudding that soaks for 8 to 12 hours. The seeds are more fully hydrated and any additional flavorings, such as vanilla or spices, are more pronounced. In my opinion, it tastes better!
- Texture and soaking time: This chia pudding recipe is tested and intended for overnight prep. If you want to serve this chia pudding after a short soak, reduce the milk to 1/2 cup (120 ml) total, otherwise the chia seed to liquid ratio in this recipe will produce a very thin, loose texture. Total soak time has a big impact on chia pudding texture!
- Meal prepping or serving a crowd? Feel free to scale the recipe up as needed to prepare a large batch at once. Prepare a big container or individual portions for meal prep (here’s a great storage jar option).
- How long can you keep chia pudding in the fridge? Chia pudding can be stored in the fridge for up to 5 days. It can also be frozen for up to 3 months and thawed overnight in the refrigerator; stir well before serving.
- Not a fan of chia pudding texture? If you’re squeamish or sensitive to textures, you can also blend chia pudding in a blender or food processor. I tend to prefer a looser (not overly thick), creamier texture and always top mine with fresh fruit or nuts.
- Having trouble with thickening? If your chia seeds are not gelling and hydrating properly, it is possible that your chia seeds are too old and need to replaced. This is unusual, but can happen. See tips on how to store chia seeds below.
How to Store Chia Seeds:
I recommend storing chia seeds in the refrigerator to extend their shelf life. Chia seeds contain sensitive omega-3 and omega-6 oils, which are volatile and can become rancid, particularly if stored for long periods at room temperature.
How to Make Chia Pudding:
- Prep the Night Before Serving: In a jar (with tight-fitting lid) or bowl, combine the milk, chia seeds, vanilla extract, maple syrup, salt, and cinnamon, if using. Cover and shake or whisk until well mixed. Allow to sit at room temperature for 15 to 20 minutes then shake or whisk the mixture once again – this helps break up any clumps from forming as they start to gel and hydrate. Refrigerate and allow to soak overnight (roughly 8 to 12 hours). The mixture will thicken in just 2 to 3 hours, but will continue to thicken and hydrate considerably overnight.
- The Next Morning: Stir the pudding well and add an additional splash of milk, if needed, to thin. Top with fresh berries, sliced banana, toasted nuts, and a light drizzle of maple syrup. Serve.
How to Serve Chia Pudding:
While you can certainly enjoy chia pudding on its own, it is best topped with lots of fruit and texture! My preference is fresh berries, sliced banana (you could also stir in mashed banana!), and toasted nuts or coconut flakes.
A little drizzle of additional maple syrup (or honey) just before serving is delicious! We enjoy it for a lighter breakfast or snack, and we’ve even packed it up into jars for hikes or outdoor adventures.
Simple Chia Pudding
Ingredients
Chia Pudding:
- 2 tablespoons chia seeds white or black are interchangeable
- 1 cup (240 mL) light coconut milk (or dairy or non-dairy milk) see instructions for notes
- 2 teaspoons pure vanilla extract
- 1-2 teaspoons pure maple syrup to taste
- small pinch kosher salt
- pinch ground cinnamon optional
Toppings:
- light coconut milk, dairy, or non-dairy milk for drizzling, if desired
- fresh berries blueberries, raspberries, blackberries
- sliced banana
- toasted almond slices or chopped walnuts
- pure maple syrup for drizzling
Instructions
- Important Note: Chia pudding should soak for at least 2 hours in order for the seeds to hydrate – however, I strongly prefer the texture and flavor of chia pudding that soaks for overnight (8 to 12 hours) in the fridge. The seeds are better hydrated and any additional flavorings are more pronounced. If you are serving chia pudding after a short soak (2 to 3 hours) reduce the milk to 1/2 cup (120 mL) total, otherwise these ratios will produce a very thin pudding.Feel free to scale this recipe as needed to prepare a large batch at one time – or prepare multiple servings in different containers. Chia pudding can be stored in the fridge for up to 5 days.
- The Night Before: In a jar (with tight-fitting lid) or bowl, combine the milk, chia seeds, vanilla extract, maple syrup, salt, and cinnamon, if using. Cover and shake or whisk until well mixed. Allow to sit at room temperature for 15 to 20 minutes then shake or whisk the mixture once again – this helps break up any clumps from forming as they start to gel and hydrate. Refrigerate and allow to soak overnight (roughly 8-12 hours). The mixture will thicken in just 2 to 3 hours, but will continue to thicken and hydrate considerably overnight.
- For Serving: Stir the pudding well and add an additional splash of milk, if needed, to thin. Top with fresh berries, sliced banana, toasted nuts, and a light drizzle of maple syrup. Serve.
- Chia pudding can be stored in the fridge for up to 5 days or frozen and thawed overnight in the refrigerator.
Troubleshooting Tips:
- This chia pudding recipe is tested and intended for overnight prep. If you want to serve this chia pudding after a short soak (2 to 3 hours), I recommend reducing the milk to 1/2 cup (120 ml) total otherwise the chia seed to liquid ratio in this recipe will produce a very thin, loose texture. Total soak time has a big impact on chia pudding texture!
- If your chia seeds are not gelling and hydrating properly, it is possible that your chia seeds are too old and need to replaced.
3 Comments on “Simple Overnight Chia Pudding”
Is this recipe for one serving?
Yes, the serving size is shown in the recipe cards!
This is my absolute favorite overnight chia pudding recipe. Love the thinner texture and amazing flavors. Also add banana, berries or mango/coconut with nuts. Yumm!