Simple Chia Pudding
Lightly sweetened and slightly creamy, this easy overnight chia pudding recipe is made with just four ingredients: chia seeds, light coconut milk (or milk of choice!), vanilla extract, and maple syrup. Top with fresh fruit and toasted nuts for a delicious and healthy breakfast or snack! Free free to adapt this recipe to make it your own: add your favorite warming spices or substitute a milk of choice (coconut or oat milk is my personal favorite for this application!). Chia pudding can be prepped and stored in the refrigerator for up to 5 days, making it the perfect grab-and-go weekday breakfast.
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.
Serving: 1serving, Calories: 350kcal, Carbohydrates: 23g, Protein: 4g, Fat: 23g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 202mg, Potassium: 122mg, Fiber: 8g, Sugar: 5g, Vitamin A: 13IU, Vitamin C: 0.4mg, Calcium: 160mg, Iron: 2mg