Description

A simple, 5-ingredient overnight chia pudding that is creamy, spiced with vanilla and cinnamon, and topped with fresh berries. It requires zero active cooking time and is perfect for meal prep or impressing guests.

Ingredients

Scale

1/2 cup (60g) chia seeds
1 3/4 cups milk (dairy or plant-based like almond or oat)
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2–3 tablespoons maple syrup (or honey/agave)
1 pinch salt
1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
1/4 cup granola or chopped nuts
Extra cinnamon for sprinkling

Instructions

In a medium bowl, whisk together the milk, vanilla extract, maple syrup, cinnamon, and salt until the syrup is fully dissolved and the mixture is uniform.
Add the chia seeds to the milk mixture and whisk vigorously for 30-60 seconds to break up any clumps.
Let the mixture sit for 5 minutes, then whisk it again to ensure a smooth texture and prevent clumping.
Cover the bowl with plastic wrap or divide the mixture into mason jars with lids.
Refrigerate for at least 4 hours, ideally overnight (8 hours), until the chia seeds have swollen and the pudding has set.
Before serving, stir the pudding well. If it is too thick, add a splash of milk.
Spoon into bowls or jars and top with fresh berries, granola or nuts, and a dusting of cinnamon.

Notes

The double-whisk method (whisk, wait 5 minutes, whisk again) is crucial to prevent clumps. Chia pudding thickens over time; add a splash of milk before eating if desired. Do not freeze as the texture becomes grainy. Store in the refrigerator for up to 5 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 10
Sodium: 150
Fat: 10
Saturated Fat: 1
Carbohydrates: 24
Fiber: 12
Protein: 8

Keywords: chia pudding, overnight oats, healthy breakfast, meal prep, gluten-free, vegan, vanilla cinnamon, berries, easy recipe