Only 3 ingredients make this overnight chia pudding recipe a must-have for a quick on-the-go breakfast or snack! It is a healthy, delicious option loaded with protein and fiber so it will keep you full. Plus, you get to decide what yummy toppings or mix-ins you want to add!
With life being crazy busy with kids getting back to school and re-learning how to manage the clock before school, I love using this overnight chia pudding as a time saver. Since they last 7 days in the fridge, make a batch on Sunday to enjoy all week long!
What are Chia Seeds?
Chia seeds are the tiny black seeds of the chia plant and were a staple food for the Aztecs and Mayans. “Chia” is their ancient word for strength!
So why are you seeing them everywhere? Because chia seeds contain large amounts of high quality protein, fiber, and heart-healthy omega-3 fatty acids.
Plus, they are so easy to incorporate into your every day diet. You can make this easy chia seed pudding, sprinkle them over salads or yogurt, or even use them in baked goods.
How to Make Overnight Chia Pudding
If you are truly looking for an easy prep, it doesn’t get much better than this. No cooking, heating, or baking of any kind. Just mix and let sit.
There are a lot of different ratios for chia seed pudding out there but for me, the 2 tablespoons of chia seeds for every 1/2 cup of milk is the perfect consistency. Feel free to play around with the ratios though and find the one you like best!
This recipe uses either agave nectar or honey as a sweetener but feel free to omit it completely or make a sweetener substitution that you love.
Chia Seed Pudding Tips
I like to use 8 ounce glasses or mason jars with lids for this pudding. The glass allows me to see if the seeds have mixed well enough, the lids make for easy storage, and the larger size leave enough space for toppings. And life is all about the toppings 🙂
When it comes to mixing the ingredients together, you need to mix twice to keep clumps of seeds from forming and to be sure the seeds don’t settle to the bottom. So, mix everything together well with a spoon, walk away for a few minutes, then come back and mix it well one more time. Don’t refrigerate it until it is clump free and the seeds aren’t sitting at the bottom.
Watch How to Make Chia Seed Pudding Recipe
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2 tablespoons chia seeds
1/2 cup almond milk or milk of your choice
1 teaspoon agave nectar, honey, or other sweetener
small pinch of kosher salt
Fruits or nuts for topping
- Add the ingredients into a glass or jar. Use a spoon to mix very well. Let sit for a few minutes, then mix again very well to remove any clumps of seeds.
- Cover and store in the fridge overnight. Top with fruit or nuts to serve.
Puddings last a week in the fridge
- Prep Time: 5 minutes
- Category: Breakfast
- Method: Fresh
- Cuisine: American
- Serving Size: 1 pudding
- Calories: 155 calories
- Sugar: 5 g
- Sodium: 166 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: easy breakfast recipe, overnight breakfast, chia seed pudding recipe