Classic Overnight Chia Pudding

Name: Classic Overnight Chia Pudding
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 0.5 cup chia seeds; 2 cup milk (any variety); 2 tbsp maple syrup; 1 tsp vanilla extract; 1 pinch salt; 1 cup mixed berries (fresh, for topping)

RATING

0.0/5

TASTE SCORE

8/10

Creamy, dreamy chia pudding that thickens overnight into a tapioca-like treat. Just stir together chia seeds, milk, and a touch of maple syrup, then let the fridge do all the work. Wake up to a spoonable, satisfying breakfast that's endlessly customizable with your favorite toppings.

PREP

COOK

SERVES

1 CUP

216 cal

SERVINGS

INGREDIENTS

For 4 servings

½ cupchia seeds2 cupmilk · any variety2 tbspmaple syrup1 tspvanilla extract1 pinchsalt1 cupmixed berries · fresh, for topping

NUTRITION · PER SERVING

216

CALORIES · 1 CUP

Protein7g · 13%

Carbs26g · 48%

Fat10g · 42%

Fiber8g

Sugar9g

Saturated fat3g

Cholesterol0mg

Sodium42mg

Potassium332mg

Phosphorus181mg

How we calculate →

METHOD · 4 STEPS

mix · ~1 min
Whisk together the liquid ingredients.
In a medium mixing bowl, pour in the milk, maple syrup, vanilla extract, and a pinch of salt. Whisk until the maple syrup is completely dissolved and everything is evenly combined, about 30 seconds.
TIPThe pinch of salt doesn't make it salty — it rounds out the sweetness and makes the vanilla pop.
mix · ~7 min
Whisk in the chia seeds.
Add the chia seeds to the milk mixture. Whisk vigorously for 1 to 2 minutes, making sure the seeds are evenly distributed and not clumping together. Let the bowl sit for 5 minutes, then whisk again to break up any seeds that have started to settle or gel together.
TIPThat second whisk after 5 minutes is the secret to a lump-free, evenly textured pudding.
assemble
Portion into jars and chill overnight.
Divide the chia mixture evenly among 4 small jars or bowls. Cover each with a lid or a piece of plastic wrap. Place them in the refrigerator and chill for at least 4 hours, but ideally overnight, until the pudding is thick and creamy.
TIPChilling overnight gives the chia seeds time to fully hydrate and develop that perfect tapioca-like texture.
garnish
Stir, top with fresh berries, and serve.
When ready to eat, give each pudding a good stir with a spoon to loosen it up. Top generously with fresh mixed berries and a small drizzle of extra maple syrup if you like it sweeter.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the chia seeds again after a 5-minute rest to prevent clumps and ensure even thickening.
2
Use a 4:1 ratio of liquid to chia seeds for the ideal creamy, not overly firm, pudding.
3
For a faster set, use a blender to mix the ingredients; this breaks down seed clumps instantly.
4
Portion into individual jars before chilling for grab-and-go breakfasts all week.
5
Stir the pudding well before serving if it has thickened too much; add a splash of milk to loosen.
6
Chill for at least 4 hours, but overnight yields the best tapioca-like texture.
7
Top with fruit just before serving to keep it fresh and prevent berries from bleeding into the pudding.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Use any plant-based milk (almond, oat, coconut) and a vegan sweetener like agave or coconut sugar. This version is fully plant-based and works exactly the same.

high protein

High-protein

Replace 1 cup of milk with unsweetened Greek yogurt or use high-protein soy milk. This boosts protein content significantly while keeping the pudding creamy.

low sugar

Low-sugar

Omit the maple syrup and use a pinch of stevia or monk fruit sweetener. You can also rely on the natural sweetness of the berries for flavor.

chocolate

Chocolate

Whisk in 1-2 tablespoons of unsweetened cocoa powder with the milk. This creates a rich chocolate chia pudding that pairs well with raspberries or bananas.

coconut mango