Overnight chia seed pudding is super simple to make, bursting with nutrients, requires only 5 minutes of hands on time, and is the perfect make ahead breakfast or snack. In addition to the basic chia pudding recipe, I’ve got 10 delicious flavours for you to try!
Is chia pudding healthy?
YES! It is no surprise that chia seeds have exploded in popularity over the last several years.
Chia seeds have incredible health benefits, such as delivering a mass amount of nutrients with very little volume and calories. So don’t be fooled by their tiny size! They really pack a punch!
Plus, chia seeds can really satiate your hunger with its expanding properties, giving you the feeling of fullness, without overeating. Chia pudding is a delicious way to incorporate these nutrient dense seeds into your diet, and as an added bonus, they may aid in weight loss or weight management.
This super simple basic chia pudding recipe is not only a nutritious choice, but it’s also a delicious one!
In fact, this is the absolute best chia pudding recipe.
Bold statement? Let me explain.
I’ve tried making this a variety of ways and my favourite chia pudding ratio is 3.5 tablespoons of chia seeds for every cup of milk.
Three tablespoons makes the pudding a little too soupy for my liking, and four tablespoons, a little too firm. Now that being said, if you prefer a softer, creamy pudding use less chia seeds and for a firmer texture, use more to your liking.
What is in overnight chia pudding?
The basic chia pudding recipe consists of only 2 ingredients, plus an optional sweetener and toppings.
- Chia seeds
- Plant milk of choice, I like unsweetened cashew or almond milk
To sweeten, I like maple syrup or date syrup, and my favourite topping is fresh berries.
How to make overnight chia pudding
To make your pudding, combine the chia seeds and the plant milk in a container, or a mason jar (preferred).
Mix well and give your jar a vigorous shake to distribute the chia seeds somewhat evenly. Refrigerate for 10-15 minutes, and then give it another shake or stir to loosen up any clumps of seeds and return to the refrigerator for at least 5-6 hours, or overnight.
The chia seeds will expand and absorb the milk and sweetener as it sits in the fridge to resemble a tapioca style of pudding. Once set, top your pudding with fresh fruit, chopped nuts, shredded coconut, chocolate chips, or granola.
Tips to make the best chia pudding
- Check on your pudding after 10-15 minutes of refrigeration time and give it another stir or shake. This will help break up any clumps of seeds, for the best possible texture, once set.
- If your pudding is not as thick as you’d like, add another teaspoon or more of chia seeds and mix well, and let it sit in the fridge a little bit longer.
- If you’re not a fan the texture of chia pudding, blend the milk and seeds before refrigerating. This will give you a more traditional, creamy pudding texture, as opposed to a tapioca type texture.
- For a richer (although higher in fat) chia pudding, use canned coconut milk instead of almond or cashew milk.
- Although the pudding will begin to set within a couple of hours, for best results, let it sit refrigerated overnight. This gives the chia seeds more time to absorb the flavours and sweetener of choice.
10 Chia Seed Pudding Flavours
Want to make different flavour chia pudding recipes? How about chia pudding with coconut milk? Try any of these varieties to shake things up a bit.
Chocolate chia pudding
Make the original recipe below, including the optional maple syrup and add 1 tablespoon of cocoa powder. Once set, add vegan chocolate chips on top.
Vanilla chia pudding
Make the original recipe below and add a ½ teaspoon of pure vanilla extract.
Coconut chia pudding
Replace the cashew or almond milk with canned lite coconut milk and add shredded unsweetened coconut on top, once set.
Strawberry chia pudding
Blend 1 cup of fresh strawberries with your cup of plant milk to make strawberry milk. Then proceed with the recipe below, but use 4 tablespoons of chia, instead of 3.5 to make up for the extra liquid.
Pina colada chia pudding
Replace the cashew or almond milk with canned lite coconut milk and blend it with ½ cup fresh pineapple. Then top with unsweetened shredded coconut, once set.
Peanut butter chia pudding
Make the original recipe, but stir, or blend 2 tablespoons of natural creamy peanut butter into your milk of choice. Once set, drizzle with more peanut butter, and top with crushed peanuts and vegan chocolate chips if desired.
Mint chocolate chip chia pudding
Make the original recipe and add ⅛-1/4 teaspoon of pure peppermint extract, then top with vegan chocolate chips or cacao nibs, once set. Optional: Blend a small handful of spinach into your milk first for colour and an added nutrient boost.
Matcha chia pudding
Add 1.5 teaspoons of matcha green tea powder to the original recipe below.
Banana chia pudding
Make the original recipe and add 1 large overly ripe, mashed banana and mix well. Once set, add more sliced banana on top, if desired. Or make it a strawberry banana chia pudding and add sliced strawberries on top, instead. OR make it a banana cream pie by replacing the milk with canned coconut milk and adding ¼ teaspoon of cinnamon.
Orange creamsicle chia pudding
Add ½ teaspoon of orange zest, plus ¼ teaspoon of pure vanilla extract to the original recipe. Once set, add chopped orange chunks on top.
More fun ways to use chia seeds
Try making a batch of this delicious Blueberry Chia Jam. It’s low in sugar, and there’s no pectin required. Switch up the blueberries to your favourite fruit for a new version every time.
Sprinkle chia seeds over your salad to add a slight crunch and nutrient boost. Or give these Healthy Blueberry Pancakes a try. You’d never guess by their fluffy texture and delicious flavour, that they’re made using wholesome ingredients like chia seeds, hemp hearts, oats and chickpea flour!
More delicious vegan breakfast recipes
- Healthy Blueberry Pancakes
- Mini Quinoa Sweet Potato Muffins
- Healthy Peanut Butter Chickpea Cookies
- Vegan Coconut Waffles
- Eggless Frittata Muffins
- Lemon Poppy Seed Pancakes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 cup unsweetened cashew milk or almond milk
- 3.5 tablespoon chia seeds
- 1 tablespoon maple syrup or date syrup, optional
- Add all 3 base ingredients to an airtight container or mason jar and mix well or shake vigorously. Refrigerate overnight or 6 hours.
- Enjoy topped with fresh fruit, chopped nuts, shredded coconut or granola.
What size mason Jar do you use?
For the photos, I used a pint jar (16 oz) and pictured is a double batch. If you’re making a single batch, a half pint jar will do. But you can use any jar or container that will fit the quantity you’re making. Enjoy!
Been making this recipe every week for months!! Can’t decide which flavor is best, tried 8 of 10 so far and love them all!
Thrilled to hear it Christy!! Thanks so much for the review. 🙂