This creamy, maple-infused chia seed pudding is a naturally vegan breakfast recipe made with just five simple pantry ingredients. Allowing the chia seeds to soak overnight turns them into a tapioca-like pudding dream.
As someone who has maintained a 60 pound weight loss for over ten years now (and has had to lose it all over again through two pregnancies!), I can tell you from experience: it’s 80% what you eat. That said, unless you’re a magical goddess with a private chef and personal trainer at home, it requires a bit of pre-planning to set yourself up for success throughout the week.
One of my biggest time-saving tips for healthy eating is to meal prep on Sunday so that I have healthy foods I can grab and go all week long.
Chia seed pudding, my latest obsession, was inspired by my 5-year-old who recently fell in love with chia pudding during our visit to Toronto over the summer.
The best part? They take just 5 minutes to assemble and are ideal for making ahead of time. Naturally vegan and gluten-free made with full-fat coconut milk, the chia seeds soak up the moisture overnight and turn into a tapioca-like pudding dream. I like to add a little maple syrup, vanilla, and salt but feel free to swap out for honey, add cinnamon or whisk in some cocoa powder. I have even a Gingerbread chia seed pudding you could check out. The options are endless.
Frequently asked questions:
How long does chia seed pudding last for?
How long does chia seed pudding last for?
Your spoon is waiting.
Overnight Chia Seed Pudding
Ingredients
- 1.75 cups full-fat coconut milk (one 13.66 ounce can)
- ⅓ cup chia seeds
- ¼ cup pure maple syrup (or honey)
- 1 teaspoon vanilla
- 1 pinch salt
- fresh fruit (optional to serve)
Instructions
- Whisk together all ingredients in one medium bowl or four small mason jars. Cover and refrigerate overnight. Serve in the morning with fresh fruit.
Can I add some lemon to it?
Great idea!
Hi , I came across this easy to go recipe Bt when I tried it didn’t come out to be thick . The texture is same as before when I was preparing.
Please help and suggest what can be the fault.
Did you alter the recipe at all? It should be quite thick
Can I substitute extra creamy oat milk for the canned coconut milk?
Oh yes for sure!
Such a (hopefully) easy recipe! I’m gonna try tonight. I buy chia pudding a lot from our local health food stores but it’s kinda expensive so I really want to make my own. I tried a banana chia pudding recipe with almond milk and it just didn’t turn out great at all! This one sounds delicious and pretty simple.
How long can I keep these in the fridge for? If I make 5 or more how long will they last or should I just make what I’ll eat? Can you freeze these?
Thanks again!
These will keep for up to 4-5 days but I wouldn’t freeze. Enjoy!!!
I’ve made this recipe 2 timea. Today being the second time. Eaxh time I made enough to make 8 to 10 servings. I used whole milk each time. I used sugar free syrup as well. The first time I used coconut extract amd top it with mixed berries and some with vanilla extract with pineapples. Today I made some with almond extract with pineapples and some with banana extract with banans. For the sweetener today I made simple syrup. Either way it was delicious. Thanks for the recipe.
I’m so happy you enjoy it!!! Let me know if you try any other recipes of mine!!
Hi! Just saw this recipe and can’t wait to try it. How long will this keep in the fridge? If I make some for the week will that work?
Up to 5 days!!! I hope you love it Jane!
Hello! This is my 1st time on your website & after perusing I found your chia seed pudding. I had been modifying another recipe that I found but yours is almost exactly how I do it!! I love using full fat canned coconut milk! I think it works so much better than almond milk. (Never a fan of cow milk!) And a recipe that is for more than 1 serving! Thanks again! Looking forward to your weekly updates/recipes.
Oh I’m so glad!!! Thanks so much Connie! Let me know what other recipes you try!
Always on the lookout for other chia pudding recipes and yours look great! Thanks for sharing! Really love all of your recipes!
Thank you!!! Enjoy!!
I have been using canned coconut milk but it has a oily/greasy film on pudding and it’s very thick. I have heated the milk to mix it thoroughly but still is greasy. Any help would be greatly appreciated
I’ve never had that experience! Did you try whisking?
I made this last night for breakfast today– wow is this ever delicious! I’m doing a Veganuary (which may turn into a Vefebruary tbh) and I’m having so much fun preparing, planning, cooking foods and recipes that I never have before. This is the best chia pudding I’ve made so far! I just made he basic recipe and topped it with fresh blueberries today, but tomorrow stir in some almond butter and top with cacao nibs or get a little crazier. :)
Thanks again!
I’m so glad you enjoyed it!! I love the idea of Veganuary!!! Keep it up!! Thanks again!
It looks delicious. And the fact that it’s easy makes it even better!
Hi Liz,
Made the chia pudding last night and the taste was spot on, however the texture was much too thick. I used a can of coconut milk but that only measured out to 1 1/2 cup. Did you put in additional liquid or did you just adjust the amount of chia seeds?
Thanks!
Hi Cynthia –
The recipe is for 2 cups so if you only measured 1 1/2 cups it would definitely be too thick. That said, since most people will probably use a can which is less than 2 cups I’ve gone ahead and adjusted the recipe to be 1/3 cup chia seeds. :)
Sorry for the confusion!!