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, learn how to make chia pudding with any type of milk - regular, almond, soy, coconut, hemp, hazelnut...the milk world is your oyster!
Chia seed pudding is an easy and healthy breakfast
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. Meal prepping is so important on these occasions. One of the lazier breakfasts recipes 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. Then it sits in the refrigerator overnight.
Voila! By the time morning arrives, a magical chia seed breakfast pudding is ready to eat. We just need to add our favorite toppings.
Chia seed pudding is easy to make with the simple ratio in the recipe
This chia pudding recipe is both simple and adaptable, so it makes an easy breakfast.
The most important part of making chia seed is getting the chia seed to milk ratio correct. Once you have that ratio down, you can experiment and make your own chia seed pudding with different milks and different toppings.
Use your favorite type of milk for this chia pudding recipe
What kind of milk is best for chia pudding? I often make chia pudding with almond milk, but this chia seed pudding generally also works with any milk. You can make chia pudding with your choice of milk:
- almond (my favorite)
- regular dairy milk
- oat milk
- soy milk
- coconut milk
- hemp milk
- hazelnut milk
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).
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.
Serve this chia pot with a handful of berries, nuts and seeds for a healthy breakfast
As summer is coming to a close, we're getting the last few handfuls of juicy berries here. So I've topped the chia pudding pots in the photos with said berries. You can always top chia seed pudding with other fruits, nuts, or seeds.
If we are low on fresh fruit, we've also topped our chia pots with honey 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.
What sweetener to use
I sweeten chia 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.
Here's also a keto sugar free maple syrup made with monkfruit.
Now you know what kind of milk to use for chia pudding, and what toppings to use, here is the crucial part of the chia seed pudding recipe.
Super Secret Chia Seed Pudding Ratio:
¼ cup (4 tablespoons) chia seeds: 1 cup milk (or milk alternative)
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.
But don't skip away so quickly!
Even armed with that perfect chia seed ratio, you still need to follow the steps in the recipe correctly. No one likes clumpy chia pots.
Chia seed pudding is a healthy make ahead and grab and go breakfast idea
This healthy breakfast also keeps in the fridge for several days, so you can make a batch of chia pudding at a time.
The best way is to make the chia pudding in advance is to do it in a big bowl. In the morning, give it a very good stir to break apart any clumps.
Once the pudding is a good consistency, then portion it out into ready to eat individual pots for the next several days.
Here are a few jars that would hold this chia pudding for a quick grab and go recipe.
Babymoov Leak Proof Storage Bowls | BPA Free Containers With LidsOXO Good Grips 1 Cup Smart Seal Leakproof Glass Round Food Storage ContainerPreserve Food Storage Container, 8 Ounce/Mini, Made from Recycled Plastic, Set of 4, Apple GreenSage Spoonfuls Glass Snack Jar 4pk, Clear
There are so many different brands of chia seeds. Here are a few that I recommend. While you can buy chia seeds in health food stores, I find chia seeds are much cheaper to buy online:
Overnight Chia Seed Pudding (Vegan, GF)Print Recipe Save RecipeSaved!
- ¼ cup chia seeds
- 1 cup almond milk
- 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 very good mix, breaking apart any clumps. It's normal for it to have clumps, but once you give it a good stir, it will become a pudding texture.
- Top with your favorite fruits, nuts and seeds (I like to use strawberries, blackberries and chopped hazelnuts). You can also mix in some yogurt to make it extra creamy. If desired, drizzle on maple syrup to taste.
Renee Randall says
I’d love to make these for school snacks. Can the portions be frozen?
Thanks for sharing the ratio!
Thanks so much for sharing! Love the chia yogurt!
Tina Jui says
Hi Sam, I'm so glad to hear. Thanks for stopping by and leaving a comment!
can you add the links to the jars? do you use 8 oz jars or 16 oz jars? It seems the recipes fit in the 8 oz jars, but what if you want to top with berries, coconut, granola or something like that? would you need a jar with room?
Tina Jui says
Hi Monique, sorry for my slow reply! I think a 12 ounce jar would fit best. This recipe will make over 1 cup of chia pudding, so 12 or 16 ounce jar would give you room to spare for toppings. Enjoy!
Can you give me the macros on this recipe please? I see calories but nothing else. Thank you
So yummy! I used unsweetened vannila almond milk and topped with blueberries. Its a great breakfast!
I tried using your recipe for adapting a coconut chai rice pudding using a little erythritol instead of sugar, Chia seeds in place of the rice, and coconut cream, for a keto version. It came out divinely! Thank you!
When you say cover the bowl - what is best? Should I put the lid if the bowl comes with one? Or just covering the bowl with aluminum foil is ok? Also, if I wanted to add vanilla extract, should I do that once the pudding is made or when I am combining the chia seeds and almond milk. Thanks!
Tina Jui says
Hi Lauren - you can cover the bowl with anything handy. I often make it in my pyrex container and just cover it with the lid that comes with it. I've never added vanilla extract to the chia pudding before, but I have used this vanilla paste. I add it in when I mix it together. But, it's easier to just make the chia pudding with a vanilla almond milk if you have that.
Looks delicious! I currently eat a bowl of plain yogurt with some berries, walnuts, etc. after every meal - both to fill me up and because I like it, but I would like to eliminate dairy from my diet (along with meat).
The chia pudding looks great, but I would also like to have some other healthy “yogurt replacement” options - do you have any recommendations?
This looks absolutely delicious and I love that this is something I can make ahead of time as well.
Julia // The Sunday Mode
Can I make them ahead, then warm them when ready to eat??
Tina Jui says
Yes, you can make them ahead of time. It's usually eaten cold - no need to warm up :)