This overnight chia pudding is made with creamy whole milk and layered with a warm maple butter blueberry sauce. It's an indulgent way to start the morning! The chia pudding is made the night before to give the chia seeds ample time to plump up and gel.
Whenever you’re ready to eat, the fresh blueberry sauce can be made in under 5 minutes. Feel free to use your favorite milk here-- almond, soy and coconut all work great. But don’t skip the maple butter blueberries, they’re a luxurious way to start your day.
This chia seed breakfast pudding is absurdly easy to make. You really don’t even need a recipe. All you need to remember is the perfect ratio of chia seed to liquid. Get that right, and you’re all set.
what is the ratio of chia seeds to liquid?
1 part seeds to 3 parts liquid.
This ratio gives the ideal, spoonable pudding consistency. If you prefer to have your chia breakfast pudding on the looser side, just add more liquid. The best time to adjust consistency is after about an hour in the fridge. And if it’s too thin, whisk in another tablespoon of chia seeds.
Chia seeds are incredibly flexible and forgiving.
how long does the overnight chia pudding last?
Chia seed pudding lasts up to 5 days. It’s so easy and fast to make, I prefer making small batches (like the recipe below) as needed.
can you freeze this overnight chia pudding?
The great news about chia pudding is that it freezes beautifully!
If you love to batch meals and make a bunch of breakfasts ahead of time, this chia pudding is perfect for you. You can freeze the pudding in small jars and thaw them in the refrigerator the night before you want them.
Or you can freeze a big batch and thaw it overnight in the fridge. You can also use the defrost setting on your microwave.
The chia seed breakfast pudding will keep, frozen, for up to 3 months.
can you microwave chia seed pudding?
Yes! Did I mention how flexible chia seeds are? The chia pudding can be warmed in the microwave and honestly, that’s how I prefer it. It reminds me more of a breakfast oatmeal that way.
It’s warm, creamy and comforting. Microwave it for 20 second intervals, stirring in between, until heated through.
And most importantly, these maple butter blueberries are best consumed warm. So if you make and assemble these overnight chia puddings ahead of time (blueberry sauce and all), it’s best to heat them up before eating.
No blueberries? Skip the fruit topping and drizzle the chia pudding with warmed granola butter instead!
more puddings and bowl recipes to try:
chia bowl with yogurt, cherries and almonds
banana smoothie bowl with tahini and honeyPrint
overnight chia pudding with maple butter blueberries
This is a creamy overnight chia pudding made with whole milk, chia seeds and maple butter blueberries. Served warm or cold, it’s an easy breakfast pudding.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: American
overnight chia pudding
- 2 cups whole milk (can substitute with almond, soy, or coconut milk)
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- ¼ tsp kosher salt
- ⅔ cup chia seeds
maple butter blueberries
- 2 tbsp butter
- 2 tbsp maple syrup
- pinch of salt
- 1 cup blueberries (fresh or frozen)
- optional toppings: toasted coconut flakes, slivered almonds, fresh mint
- In a large shallow bowl, add milk, vanilla, brown sugar and salt and whisk until the sugar is dissolved. Pour in chia seeds and whisk vigorously for 2 minutes. Let mixture sit for 10 minutes, then whisk vigorously again to distribute seeds. Cover bowl and refrigerate overnight.
- When ready to eat, make the maple butter blueberries. Melt butter in a small saucepan over medium heat. Stir in maple syrup and a pinch of salt. Increase heat to high, add blueberries and cook until soft, but not bursting, about 3 minutes. Remove from heat.
- Spoon a little blueberry sauce into the bottoms of four bowls or glass jars. Stir chia seed pudding and divide into the bowls. Top with warm maple butter blueberries. Sprinkle with toasted coconut flakes or slivered almonds, if desired, and enjoy.
- Chia seed pudding can be made up to 4 days in advance.
- Blueberries are best eaten when warm (when cold, the butter will give it a grainy texture).
- To make ahead, keep blueberries and chia pudding separate. When ready to eat, warm blueberries then assemble.
- Alternatively, the whole pudding can be assembled, stored, and then reheated in the microwave for a warm chia seed breakfast.
- Serving Size: 1 jar
- Calories: 353
- Sugar: 21g
- Sodium: 252mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11.3g
- Trans Fat: 0.3g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 9.5g
- Cholesterol: 27mg
Keywords: overnight chia pudding
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