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Rolling Sauce

Overnight Chia Seed Pudding

Five ingredients stirred together in under five minutes, then refrigerated overnight into a thick, creamy, grab-and-go breakfast.
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Prep Time 5 minutes
Rest Overnight 8 hours
Total Time 8 hours
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pudding Base
  • - 3 tbsp chia seeds
  • - 1 cup milk of choice full-fat canned coconut milk recommended for creaminess; almond, oat, or whole dairy milk also work
  • - 1 tbsp maple syrup or honey
  • - ½ tsp vanilla extract
  • - Pinch of kosher salt
Toppings
  • - Fresh berries strawberries, raspberries, blueberries
  • - 2 tbsp granola
  • - 1 tbsp sliced almonds or chopped walnuts
  • - Extra drizzle of honey or maple syrup

Method
 

  1. Combine the milk, maple syrup, vanilla, and salt in a jar or bowl. Stir until the sweetener is fully dissolved.
  2. Add the chia seeds and stir well until all seeds are submerged and evenly distributed.
  3. Let the mixture sit for 10 minutes, then stir again to break up any clumps that have started to form.
  4. Cover tightly and refrigerate for at least 4 hours, ideally overnight (8 hours gives the best texture).
  5. In the morning, stir once more. If the pudding is thicker than you'd like, stir in a splash of milk.
  6. Top with fresh berries, granola, nuts, and a drizzle of honey. Eat directly from the jar or transfer to a bowl.

Notes

  • Storage: Keep refrigerated, covered, for up to 5 days without toppings. Add crunchy toppings just before eating.
  • Make ahead: Scale to 4 jars for the full week — 12 tbsp chia seeds to 4 cups milk, divided into 4 jars.
  • Swap: For chocolate chia pudding, add 1 tbsp unsweetened cocoa powder to the base. For coconut mango, use full-fat coconut milk, add a pinch of turmeric, and top with fresh mango and toasted coconut.