Overnight Chia Seed Pudding

Ingredients

• 6 tbsp (90 ml)chia seeds
• 480 ml (2 cups)plant-based milk
• 2 tbsp (30 ml)maple syrup
• ½ tbsp (7.5 ml)vanilla extract

Instructions

1. 1

   Mix the liquids

   Add the plant-based milk, maple syrup and vanilla extract to a large mixing bowl.

2. 2

   Add the seeds

   Stir in the chia seeds, using black, white or a mixture of both.

3. 3

   Stir thoroughly

   Mix everything together well; use a whisk if you prefer.

4. 4

   Chill overnight

   Cover the bowl with cling film or a lid and refrigerate overnight, for at least 6 hours. Serve the next day with toppings such as fresh fruit or toasted nuts.

What is chia seed pudding?

Chia seed pudding is made by soaking chia seeds in liquid until they swell and thicken it into a spoonable mixture. Chia seeds have a long history of use in Mesoamerica, while this simple, make-ahead pudding is a familiar modern American-style breakfast.

This version keeps the flavour straightforward: plant-based milk, maple syrup and vanilla make a creamy, gently sweet base, while the overnight chill does the thickening.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 6g protein, 19g carbs, 8g fat.

The chia seeds contribute most of the fat and fibre, while the milk and seeds provide protein; the maple syrup and milk contribute carbohydrates. Serve a portion with fresh fruit for a fresh contrast, or add toasted nuts if you want extra crunch.

Choosing the ingredients

Plant-based milk: Use a variety you enjoy drinking, since its flavour carries through the finished pudding. The recipe does not specify a type, so almond, soy, oat or another option can work.

Chia seeds: Black, white or mixed seeds are all suitable. Measure the seeds carefully so the pudding thickens as intended.

Getting an even texture

Even mixing: Stir thoroughly after adding the seeds so they are spread throughout the milk rather than gathering in clumps. A whisk is optional.

Settling: The seeds can sink as the mixture rests. If convenient, give the bowl another stir before covering it and putting it in the fridge.

How long to chill it

Minimum time: Refrigerate the covered bowl for at least 6 hours. Leaving it overnight gives the seeds time to absorb the liquid and create a thicker consistency.

Doneness cue: The pudding should be thick and spoonable, with the seeds evenly distributed. If it still seems loose, give it more time in the fridge.

Toppings and serving

Fresh fruit: Add it just before serving for a bright contrast to the creamy base. Choose fruit that is ripe and easy to spoon or slice.

Toasted nuts: Sprinkle them on at the end for crunch. Add toppings to individual portions so any leftovers stay easy to store.

Making it ahead

One bowl: Prepare the full batch in a large covered bowl, then portion it out when ready to eat. You can also divide the mixture into individual containers before chilling.

Sweetness: The maple syrup provides a mild sweetness. Taste the chilled pudding before serving and add toppings to suit your preference.

Recipe notes & tips

• Use a large bowl so you can stir the seeds through the milk without spilling.
• Whisk the mixture if you find it easier than stirring with a spoon.
• Cover the bowl well before refrigerating so the pudding does not pick up other fridge smells.
• Chill for at least 6 hours; the mixture needs time to thicken.
• Add fresh fruit or toasted nuts just before serving to keep their textures distinct.

Variations

• Use mixed seeds: Combine black and white chia seeds for a varied appearance.
• Change the milk: Choose a different plant-based milk to vary the flavour.
• Add fresh fruit: Top each serving with sliced or chopped fruit just before eating.
• Add toasted nuts: Scatter nuts over the pudding at serving time for a crisp topping.
• Adjust the sweetness: Use less maple syrup for a less sweet pudding.

Common mistakes to avoid

• Clumped seeds: Stir thoroughly after adding the chia seeds so they do not collect in lumps.
• Too little chilling: Refrigerate for at least 6 hours so the seeds have time to thicken the mixture.
• Uncovered bowl: Use cling film or a lid to cover the pudding while it chills.
• Uneven mixture: Mix the ingredients well before chilling so the seeds are spread through the liquid.
• Soft toppings: Add fruit or toasted nuts at serving time to preserve their texture.

How to store

Keep the covered pudding in the fridge and eat it within 3–4 days. Stir before serving if it has settled, and add toppings after portioning; it is intended to be served chilled.

Frequently asked questions