Creamy Chia Seed Pudding (Print out)

Creamy overnight pudding with nutritious chia seeds, naturally sweetened and customizable with fresh toppings.

# What You'll Need:

→ Base

01 - 1/2 cup chia seeds
02 - 2 cups milk (dairy or plant-based such as almond, coconut, or oat)
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract

→ Optional Toppings

05 - 1 cup mixed fresh fruit (e.g., berries, mango, banana)
06 - 2 tablespoons chopped nuts or seeds
07 - 1 tablespoon shredded coconut

# How to Make It:

01 - In a medium bowl or jar, whisk together chia seeds, milk, maple syrup (or honey), and vanilla extract until well combined.
02 - Cover and refrigerate for at least 8 hours or overnight, stirring once after 30 minutes to prevent clumping.
03 - Before serving, stir well to ensure an even pudding texture.
04 - Spoon into bowls or glasses and top with fresh fruit, nuts, and coconut if desired.

# Expert Advice:

01 -
  • Five minutes of actual work transforms into breakfast for four days—no morning cooking required
  • The texture becomes impossibly creamy, almost like tapioca pudding but without any heavy cream or refined sugar
02 -
  • If you forget that crucial stir after 30 minutes, you'll end up with a layer of hard gel at the bottom that never quite incorporates—ask me how I know
  • The pudding keeps beautifully for 4-5 days in the fridge, and honestly tastes even better on day 2 when the flavors have had time to mingle
03 -
  • Mason jars with wide mouths are ideal—you can mix, store, and eat from the same container, which means fewer dishes to wash
  • Double the batch on Sunday and you're set for breakfast all week with literally zero morning effort
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