Overnight Chia Pudding

Spring is officially here!  For me, my breakfast choices change according to the seasons.  In the summer, I enjoy yogurt parfaits and fruit bowls.  In the fall, I tend to eat a lot of egg scrambled with squash and veggies.  In the winter, I hibernate with bowls of oatmeal.  In the springtime, I like chia pudding.

There’s something very refreshing about eating chia pudding for breakfast.  One thing I like is how deceptively filling it actually is.  I usually have about 1/2 cup of chia pudding with fresh berries.  It fills me up like crazy and I’m good until lunchtime.

My method for making chia pudding is very easy.  I just follow a 1:4 ratio of chia seeds to liquid.  It might seem like a lot of liquid at first, but in my experience, since this is sitting overnight, it ends up absorbing the liquid beautifully and it creates a very rich chia pudding.

I like topping mine with blackberries and sweeten it with maple syrup.  But the one thing I like about chia pudding is that the taste is so simple that it can be the perfect base to pretty much any toppings you can imagine.


Overnight Chia Pudding

  • Servings: 4
  • Print


  • 1/2 cup chia seeds
  • 2 cups milk (or dairy-free alternative)
  • Sweetener (maple syrup, honey, agave)
  • Fruits, for topping


  1. In a quart-size mason jar, pour in chia seeds and milk.  Close the lid and shake for 10 seconds.  Refrigerate overnight.
  2. Before serving, add sweetener to taste and top with fruits.

Recipe notes

  • Don’t have a mason jar?  No problem.  In a large bowl, whisk together chia seeds and milk.  Cover and refrigerate!

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