Description
A simple, creamy, and customizable overnight chia pudding that requires zero morning effort. Perfect for busy schedules, this grab-and-go breakfast keeps you full and energized all morning.
Ingredients
Scale
- 1/2 cup (60g) plain chia seeds
- 1 1/2 cups (360ml) milk of choice (unsweetened almond, oat, or dairy)
- 2 tablespoons (30ml) maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (150g) fresh or frozen berries
- 1 tablespoon (15g) nut butter (almond or peanut)
- Granola (optional, for topping)
- Coconut flakes (optional, for topping)
Instructions
- Wash and dry 4 mason jars (8 oz each).
- Divide chia seeds evenly among the jars (2 tablespoons per jar).
- Pour milk into each jar (3/4 cup per jar).
- Add maple syrup, vanilla extract, and a pinch of salt to each jar.
- Whisk vigorously for 30 seconds to disperse seeds and prevent clumping.
- Let the mixture sit for 5 minutes, then whisk again to break up any new clumps.
- Add berries and swirl in nut butter for layers.
- Secure lids and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
- In the morning, stir well. Add toppings like granola or coconut flakes just before eating.
Notes
Whisk twice (immediately and after 5 minutes) to prevent clumping. Use cold milk for better hydration. If too thick, add a splash of milk; if too thin, add more chia seeds. Do not freeze as texture becomes grainy. Store in fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar (8 oz)
- Calories: 220
- Sugar: 12
- Sodium: 50
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 24
- Fiber: 10
- Protein: 6
Keywords: overnight chia pudding, grab-and-go breakfast, healthy breakfast, meal prep, chia seed recipe, vegan breakfast, gluten-free breakfast