Overnight Chia Pudding
No-cook make-ahead breakfast or snack with chia, plant milk, and fruit. Ready when you wake up.
Chia seeds gel in liquid overnight into a tapioca-like pudding. It is ideal for busy mornings, travel prep, and anyone who wants breakfast without cooking.
Soy milk raises protein; oat or almond milk keeps it lighter. Sweeten with fruit or a little jaggery rather than lots of sugar.
Nutrition
Per 1 jar
- Calories
- 310 kcal
- Protein
- 14 g
- Carbs
- 28 g
- Fat
- 16 g
- Fiber
- 14 g
Dietary
plant based · gluten free
Protein sources
chia · soy milk
Ingredients
- 13 tbsp Chia Seeds
- 21 cup Plant Milk (preferably soy)
- 31 tsp Maple Syrup or Jaggery powder (optional)
- 41/4 tsp Vanilla or Cardamom (optional)
- 51/2 cup Seasonal Fruit for topping
- 61 tbsp Nuts or Seeds for topping
Instructions
- 1
In a jar, whisk plant milk, chia seeds, sweetener, and vanilla or cardamom.
A second stir after 5 minutes is the difference between smooth pudding and seed clumps.
- 2
Wait 5 minutes, stir again so seeds do not clump at the bottom.
If too thick in the morning, loosen with a splash of plant milk.
- 3
Cover and refrigerate at least 4 hours or overnight.
Use a jar with a lid for grab-and-go mornings.
- 4
In the morning, stir, add fruit and nuts, and eat cold—or warm gently if preferred.
Cardamom gives an Indian dessert feel; cocoa powder makes a chocolate version.
Flavor ideas
- Mango cardamom with chopped mango.
- Cocoa peanut with cocoa powder and a swirl of peanut butter.
- Apple cinnamon with grated apple and cinnamon.
Protein upgrades
- Use fortified soy milk as the base.
- Stir in a scoop of plant protein after chilling (thin with milk if needed).
- Top with hemp seeds or crushed roasted peanuts.
Used in diet plans
This recipe can fill a meal slot in these day plans.
- Weight Loss Diet — Fat loss with adequate protein