Prepping the night away turns a few basic meals into a ready-to-eat breakfast. Chia seeds soak up the milk and create a creamy pudding, while vanilla gives the mixture a mild sweetness without overpowering the flavor of the ingredients. The maple syrup adds just enough balance, and the yogurt can be stirred in for extra body.
Serve with berries, bananas, toasted nuts, granola, or a peanut butter swirl. It keeps well in the fridge, so you can share several jars at once and have a functional breakfast or snack waiting for you on busy mornings all week, without any last-minute effort.
Why This Recipe Works
This recipe works because chia seeds naturally thicken when they sit in liquid. You don’t need to cook anything. The milk softens the chia seeds, the vanilla adds a sweet flavor, and the maple syrup provides just enough sweetness.
It’s also easy to prepare ahead of time. You can mix it at night and have a ready breakfast in the morning. It works with dairy or non-dairy milk, and you can change the toppings based on what you have at home.
Ingredients
Chia seeds: Chia seeds absorb the liquid and turn the mixture into a thick, spoonable pudding.
The catch: There is no specific substitute, but ground flaxseed can make a different style of pudding.
Milk: Milk forms the base of the pudding and helps soften the chia seeds.
Cons: Use almond milk, oat milk, coconut milk, soy milk, or regular milk.
Vanilla Extract: Vanilla gives the dessert a warm, sweet taste.
Substitute: Use vanilla bean paste for a stronger vanilla flavor.
Maple syrup: Maple syrup adds a mild sweetness and mixes easily into the pudding.
Ingredients: Use honey, agave, or your favorite sweetener.
Greek yogurt: Greek yogurt makes the pudding extra creamy and adds a light tang.
Tip: Use plain yogurt, vanilla yogurt, or dairy-free yogurt.
Tips
- Mix the pudding well so that the chia seeds do not stick together.
- Let it sit for 10 minutes, then fold again before freezing.
- Chill for at least 2 hours, but overnight gives the best texture.
- Add more milk if the pudding is too thick.
- Use vanilla yogurt if you want a sweeter and creamier pudding.
How to Serve
Vanilla chia pudding is best served cold. It works well as a homemade breakfast, snack, or easy dessert. You can enjoy it plain or add fruit, nuts, granola, or coconut on top.
- Top with fresh berries for a light and easy breakfast.
- Add banana slices and granola for extra texture and sweetness.
- Serve with peanut butter, chocolate chips, or coconut flakes for a dessert-style treat.
Similar recipes
Chocolate Chia Pudding
Banana Pudding
Instant Pot Rice Pudding
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Place the milk, Greek yogurt if using, maple syrup, vanilla extract, and salt in a bowl or jar.
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Stir until smooth.
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Add the chia seeds.
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Mix well so that the chia seeds are evenly mixed.
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Let the mixture sit for 10 minutes.
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Stir again to break up any lumps.
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Cover and refrigerate for at least 2 hours, or overnight.
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Stir before serving.
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If the pudding is too thick, add a splash of milk.
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Add your favorite toppings and serve cold.
Calories: 135kcal Carbohydrates: 15g Protein: 6g Oil: 6g Saturated Fats: 1g Polyunsaturated Fats: 4g Monounsaturated Fats: 0.4g Trans Fats: 0.03g Cholesterol: 1mg Sodium: 13mg Potassium: 134mg Fiber: 6g Sugar: 7g Vitamin A: 11IU Vitamin C: 0.3mg Calcium: 152mg Iron: 1mg
• Mix the pudding well so that the chia seeds do not clump together.
• Let it sit for 10 minutes, then stir again before freezing.
• Chill for at least 2 hours, but overnight gives the best texture.
• Add more milk if the pudding is too thick.
• Use vanilla yogurt if you want a sweet and creamy dessert.