Overnight Chia Seed Pudding

Prep Time5 minutes
Total Time5 minutes

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. 

overnight chia seed pudding

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. 

3 glasses with overnight chia seed pudding inside

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.

Chia Pudding a healthy vegan breakfast recipe

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.

3 glasses with overnight chia seed pudding inside

Overnight Chia Seed Pudding

3.95 stars average
This creamy, maple-infused overnight chia seed pudding is a naturally vegan breakfast recipe made with just five simple pantry ingredients.
PREP: 5 minutes
TOTAL: 5 minutes
Pin
Servings4

Recipe Video

Ingredients
 

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.

Nutrition

Serving: 1gCalories: 302kcalCarbohydrates: 24gProtein: 5.3gFat: 20.9gSaturated Fat: 13.6gPolyunsaturated Fat: 7.3gSodium: 179mgFiber: 6.7gSugar: 14.5g

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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25 responses to “Overnight Chia Seed Pudding”

  1. Laurie Lavenhar Avatar
    Laurie Lavenhar

    I used 100% coconut milk from the refrigerator case. Said “the original”. Came out thin and a bit lumpy. Is there a difference between the cold version and canned? Flavors great. Since I awoke in middle of the night, I added more chia seeds. Will see if that improves texture ( firming it up) by morning.
    Thank you. Laurie

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Did you use full-fat coconut milk? It shouldn’t matter much if it came from a can or carton otherwise. Let me know if adding more chia seeds helped!

  2. Risha Avatar
    Risha

    Can I add some lemon to it?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great idea!

    2. Nagma Rishi Avatar
      Nagma Rishi

      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.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Did you alter the recipe at all? It should be quite thick

    3. Bryan Avatar
      Bryan

      Can I substitute extra creamy oat milk for the canned coconut milk?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Oh yes for sure!

  3. Elle Avatar
    Elle

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      These will keep for up to 4-5 days but I wouldn’t freeze. Enjoy!!!

  4. Alisha Avatar
    Alisha

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so happy you enjoy it!!! Let me know if you try any other recipes of mine!!

  5. Jane Avatar
    Jane

    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?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Up to 5 days!!! I hope you love it Jane!

  6. Connie Avatar
    Connie

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad!!! Thanks so much Connie! Let me know what other recipes you try!

  7. Green Press Avatar
    Green Press

    Always on the lookout for other chia pudding recipes and yours look great! Thanks for sharing! Really love all of your recipes!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you!!! Enjoy!!

    2. Lori Avatar
      Lori

      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

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I’ve never had that experience! Did you try whisking?

  8. Giovanna Avatar
    Giovanna

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it!! I love the idea of Veganuary!!! Keep it up!! Thanks again!

  9. Megan @ MegUnprocessed Avatar
    Megan @ MegUnprocessed

    It looks delicious. And the fact that it’s easy makes it even better!

  10. Cynthia Avatar
    Cynthia

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      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!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.