Overnight Chia Pudding Recipe made with only 4 ingredients is the perfect creamy consistency! Make it for healthy breakfast or try for a high protein, high fiber, omega 3 filling snack.

Love to meal prep? Make banana chia pudding or coconut milk chia pudding on Sunday to enjoy all week.

Overnight chia pudding in glass with chocolate chips, goji berries and coconut flakes.

This chia pudding is so easy and simple. It takes less than 5 minutes to prep and then settles overnight in the fridge.

You can make a few chia seed puddings at a time. I like to make ahead five for Monday till Friday for easy grab-and-go breakfast or snack.

When meal prepped in advance, in the morning, grab a jar, top with your favorite toppings like nuts, berries, fruit or coconut flakes and you are good to go.

Literally, out of the door with your overnight chia pudding in hand. It’s genius! And what about protein cookies, almond flour banana bread or almond flour banana muffins?! Perfect for meal prep as well.

Overnight chia seed pudding topped with goji berries, coconut flakes and chocolate chips.

Why Is Chia Pudding Healthy?

  1. High protein: These tiny seeds are a complete plant based protein!
  2. High fiber: Full of soluble fiber that is both gut friendly and helps slow digestion so you feel satiated.
  3. Healthy fats: Chia seeds contain omega-3 fatty acids which is great for brain health!
  4. Antioxidants: It boasts an impressive antioxidant profile more than any other whole food, even blueberries.
  5. Excellent source of essential minerals: Calcium for bone health plus manganese, selenium, iron and magnesium to name a few.

Also, naturally gluten free and when using almond milk it’s dairy free, too!

Ingredients You’ll Need

Chia seeds, almond milk, maple syrup and vanilla extract.

This overnight chia pudding recipe consists of a mix of chia seeds, almond milk, vanilla, and sweetener. It couldn’t be more simple!

  • Whole chia seeds: Black chia seeds are tiny yet expand up to 9 times their original size. You want to use whole and not ground seeds to avoid bitter taste and unpleasant texture.
  • Almond milk: I use unsweetened almond milk. You can use any plant based milk from a carton like rice, coconut, soy, hemp, or oat milk. Adjust sweetener depending if you use unsweetened or sweetened milk. Dairy milk works too, as long as milk has watery consistency.
  • Liquid sweetener: I prefer maple syrup because unlike thick honey it dissolves better in cold milk. But honey works too as you can tell from my video (Costco run was overdue).
  • Pure vanilla extract: One teaspoon of vanilla extract for a vanilla chia pudding with excellent flavor.

Once you let mixed ingredients sit overnight, they form tapioca like pudding. Overnight chia seed pudding has similar consistency to a brown rice pudding, hence the name.

How to Make Overnight Chia Pudding

Chia seeds added on top of almond milk, maple syrup and vanilla extract.

Add ingredients in this particular order: Almond milk, maple syrup, vanilla and chia seeds. This order is easy to mix, no mess and quick. Any glass container works and I prefer it to plastic for health and taste reasons. I have to say if you like toppings, use bigger 16 oz Mason jars.

Four mason jars with almond milk and chia seeds.

Stir well with a fork or small whisk and it let sit for 1 minute: The chia seeds will start expanding immediately. You will see it settling at the bottom.

Stir 2 more times after 1 minute: Stirring a few times will prevent lumps. If you don’t, not all chia seeds will expand and many will lump at the bottom. Make sure to stir maple syrup on the bottom – it settles fast.

A spoon in a jar of overnight chia pudding.

Then refrigerate overnight: The next morning stir well then eat as is or add your favorite toppings!

Recipe Tip

Put this easy chia seed pudding recipe together while making dinner the night before! Refrigerate overnight and breakfast is ready for the next day.

Troubleshooting

  • Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
  • If your chia pudding is lumpy in the morning: To evenly distribute your chia seeds before refrigeration, stir, rest for a minute, then stir 2 more times. Now your chia seeds are ready to “expand” in the fridge into a pudding. Stir it well with a fork. It happens.
  • Too thick: Add a little bit of milk and stir.
  • Too runny: Next time, use 4 tbsp chia seeds with 3/4 cup milk. It could be the type of chia seeds or milk that causes this issue.

What is the Perfect Chia Seed to Liquid Ratio?

The most important part for best results is an amount of chia seeds to use per liquid added. Most people like chia pudding neither soupy nor so thick that it’s dry. We all want “normal” pudding.

I find the best chia pudding consistency is to use 3/4 cup milk with 3 tbsp chia seeds.

A spoon with chia seed pudding being held over a jar of chia pudding.

What Does Overnight Chia Pudding Taste Like?

Chia seeds do not actually have any taste, so they will absorb whatever liquid or sweetener you have added. I like vanilla chia pudding, so I use pure vanilla extract.

You could also add sweet spices like cinnamon or pumpkin pie spice for a twist on chia pudding taste.

Fruit is another great way to vary your chia pudding flavors. Blend fresh or frozen strawberries with your milk before combining with sweetener in jar.

You could also add some orange zest for a bright burst of citrus.

If this is the first time trying, you may find that the texture resembles a thick smooth pudding.

It is possible to make a whipped version, but proceed with caution! When the seeds are ground to a powder, you need to add extra sweetener to offset the bitterness. If you are in a hurry and want your pudding quickly, this method might be for you.

During cooler months, you may like to try it warmed up! Just heat on the stove or in microwave with a splash of milk.

How Long Does It Take to Thicken?

While the chia seeds do start absorbing liquid immediately, to get to a thick gel like consistency you need to wait at least 6 hours before consuming.

I find the best consistency is after 12 hours, which is why I recommended to let this sit overnight in your fridge.

What Are Some Toppings Ideas?

When ready to eat, give overnight chia pudding a stir and top with favorite toppings. Sky is the limit.

  • Fruit: I like to add fresh or frozen fruit and berries. Who am I kidding?! It’s frozen fruit 95% of time.
  • Nuts: Toasted nuts are tastier although they lose a bit of their nutritional value. Raw nuts or nut butter works too!
  • Coconut flakes: Again toasted are yum but I think we are getting very fancy.
  • Granola: Look for a low sugar one or make healthy granola.
  • Low sugar jam: Use your favorite.
  • Greek yogurt: I always have this on hand from making Instant Pot yogurt.
Chia pudding in a glass with coconut flakes, goji berries and spoon.

How to Meal Prep

Overnight chia seed pudding recipe is perfect for meal prep as it stays fresh in the fridge for up to 5 days! It actually doesn’t go bad after 5 days, just will not be as fresh.

You can meal prep chia pudding in individual mason jars or in one big bowl and then distribute between your favorite leak proof containers.

More Chia Pudding Recipes

More Recipes with Chia Seeds

You may also like to learn how to make a chia seed egg!

Chia seed pudding in blue and white bowl with toppings.
Overnight chia pudding in a glass with dried berries, chocolate chips and coconut flakes.

4-Ingredient Overnight Chia Seed Pudding Recipe

Overnight Chia Pudding Recipe made with only 4 ingredients is the perfect creamy consistency!
4.97 from 160 votes
Servings 1 serving (8 oz jar)
Calories 265
Prep Time 5 minutes
Refrigeration 6 hours
Total Time 6 hours 5 minutes

Ingredients 
 

Instructions 

  • In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds. If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
  • Stir well with a spoon or fork, let sit for 1 minute and stir 2 more times. This will prevent lumps.
  • Then refrigerate overnight.
  • When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.

Video

Notes

  • Store: Refrigerate for up to 5 days.
  • Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
  • Milk: Best and popular choice is plant-based milk from a carton. I do not recommend to use canned coconut milk because after a few days in the fridge pudding will taste “soapy”. 
  • Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
  • If your chia pudding is lumpy in the morning: Stir it well with a fork. It happens.
  • Too thick: Add a little bit of milk and stir.
  • Too runny: Next time, use 4 tbsp chia seeds with 3/4 cup milk. It could be the type of chia seeds or milk that causes this issue.
See recipe post for more tips and FAQs.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 250mg | Fiber: 13g | Sugar: 17g
Course: Breakfast, Snack
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Most nights I make overnight oatmeal using chia seeds. Tonight I also made the vanilla chai pudding! I’m looking forward to tomorrow morning πŸ™‚ I’d love to find a filling and delicious snack I can put in my classroom refrigerator. School starts soon!

    1. Ah, you are a teacher…School…I still don’t miss it aka packing lunches. I am still loving time with my boys and sleeping in. A whole month to go though haha. I hope you like your pudding.:)

  2. My lil cousin made this and posted it on snap chat. I LOOOVE chia pudding so I had her send me this link and I got up and made it after I saw it had all the ingredients already. It’s 1 am and I just got up and made it lol I can’t wait until I wake up for breakfast.

  3. I would love to try the recipe but I am afraid my diverticulitis would kick in. Since you cannot chew the seeds like nuts and they have to be swallowed whole. I can eat a few nuts if I chew them up good but chia seeds are different.

  4. Hi there! I see in most recepies is measured in cups, here you say 3/4 cup but how much is a cup you use in ml or oz whatever? I don’t want to mess up my first attempt at your amazing recipe!

    1. Hi Tsveti. In America we use measuring cups and that is what cups I lost in my recipes. So, 1 cup=8 oz, 3/4 cup=6 oz etc. I remember in Ukraine we just used whatever mugs and glasses lol. You must be in Europe?!

        1. I could tell.:) My dentist is Bulgarian and his first name is similar to yours. Let me know how you like this pudding.

  5. 5 stars
    I read that you’re not supposed to eat more than 15g of Chia seeds per day. If tbsp equals around 10g, it’s already over the daily limit. Any thoughts on that?

    1. Hi Cindy. I have never heard of that. Did it say what would happen? What are the side effects? Considering no one I know eats chia every day I do not think that should be of a concern. Everything in moderation.:)

  6. 5 stars
    How long will this last in the fridge? Could I make a few days worth of mason jars? Or should I make a fresh batch every night? Thanks!

  7. Im sooo happy I found your recipe today. Ive had chai seeds for a month already and didnt attempt to do anything with it yet. What a shame huh?!)) well, today I must try! By the way, I’m ukrainian but living in Florida now.

    1. I thought someone was playing a joke on me with my name.:) Pudding is the best use for chia seeds.:) Let me know how you like it. Florida ?! I wouldn’t mind right now.:)

      1. Hi Am from the Caribbean where fresh fruits like strawberries and blueberries are mostly frozen how can I use them in this recipe???

        1. As the recipe itself does not contain berries, feel free to top it with thawed berries when you are ready to eat.

  8. 5 stars
    I made this yesterday, the first time I’ve ever made or had chia pudding! The only other time I’ve even used the seeds was in a fruit cobbler. Couldn’t find unsweetened vanilla non-milk of any variety (I’ll have to check other stores next time), so I ended up using vanilla soy milk with only 6g of sugar per serving. And then I proceeded to accidentally put too much milk in for the pudding (didn’t even realize the mistake until my second batch). I used 1 3/4 c. instead of just 3/4, ’cause that was the first 3/4 marking I saw on my graduated cup… lol That turned into a very tapioca-like mixture, which I was expecting and hoping for. I have my second attempt in the fridge now, with the proper amount of milk, and I’ll see how that turned out tonight after work. πŸ™‚ Also, I used Tahitian vanilla, as that’s what was in the cupboard. Tasty in spite of my mistake! I look forward to trying more chia puddings now.

  9. 5 stars
    I love Chia Pudding for Breakfast! I’m putting together a quick & healthy breakfast round up and I’d love to link to your post! πŸ™‚

  10. Wow this recipe sounds amazing and I can’t wait to try it! I was just wondering what the calorie breakdown was for the total you have because I found my total to be much lower. Thank you and I can’t wait to try the recipe!

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