This is a super simple and adaptable recipe for overnight chia seed pudding (vegan and gluten free). It’s a two ingredient recipe for that you can make in under 10 seconds. Simply mix it before bed, pop it in the fridge, and enjoy your tasty breakfast the next morning! Plus, you can make this chai seed pudding with any type of milk – regular, almond, soy, coconut, hemp, hazelnut…the milk world is your oyster!
If you’re anything like me, there will be times when you’re too tired to think about breakfast the night before or first thing in the morning. One of the lazier breakfasts I’ll make for us is a chia seed pudding. Right before we retire to the bedroom, I will spoon some chia seeds into a jar, top it up with almond milk, and then pop it into the fridge. By the time morning arrives, a magical chia seed breakfast pudding is sitting in our fridge ready to be served!
This recipe is both simple and adaptable. You only need to keep in mind the ratio of chia seeds to liquid. I often make it with almond milk, but this chia seed pudding also works with any milk – regular, soy, coconut, hemp, hazelnut…the milk world is your oyster! We also mix the milks sometimes, depending on what we have left in our fridge too (it’s a great way to use up the last bit of milk in the jug).
Super Secret Ratio:
1/4 cup (4 tablespoons) chia seeds: 1 cup milk (or milk alternative)
As summer is coming to a close, we’re getting the last few handfuls of juicy berries here, so I’ve topped this recipe with said berries on this almond milk chia seed pudding. You can always top chia seed pudding with other fruits, nuts, or seeds. If we are low on fresh fruit, we’ve also topped it with granola, which offers more of a delicious crunch instead! This offers some variety from the typical yogurt and granola, plus you get the added nutrients from the chia seeds.
I sweeten chia seed pudding with a bit of maple syrup sometimes, but often we just have it plain without any sweetener. Honey and agave syrup also work well as sweeteners. You should keep in mind the type and brand of milk that you use may also naturally add some sweetness to the chia seed pudding – some milk alternatives come sweetened already, while others sometimes are more naturally sweet.
It’s quick, it’s simple, and now that you know the super secret ratio of chia seeds to milk, I’m hoping this chia seed pudding gets added to your morning breakfast routine. The pudding also keeps in the fridge for several days, so you can make a batch of chia seed pudding in individual jars, and just grab one out each morning.
Overnight Chia Seed Pudding (Vegan, GF)
- 1/4 cup chia seeds (50 grams)
- 1 cup almond milk (240 milliliters)
- fresh fruit (for topping, ie. strawberries and blackberries)
- nuts and seeds (for topping, ie. chopped hazelnuts)
- sweetener (to taste, ie. maple syrup)
In a medium bowl, gently stir together the chia seeds and almond milk. Cover and set in the refrigerator overnight.
In the morning, give the chia seed pudding a good mix, breaking apart any clumps.
Top with your favorite fruits, nuts and seeds (I like to use strawberries, blackberries and chopped hazelnuts). If desired, drizzle on maple syrup to taste.