Overnight Chia Seed Pudding with Almond Milk (Vegan and Gluten-free)
Updated: Feb 20
This is a super simple and adaptable recipe for overnight chia a seed pudding (vegan and gluten-free)
It’s a two ingredient recipe for that you can make in under 10 seconds.
Simply mix it before bed, pop it in the fridge, and enjoy your tasty breakfast the next morning!
Plus, you can make this chia seed pudding with any type of milk – regular, almond, soy, coconut etc.
1/4 cup chia seeds
1 cup almond milk
Fresh fruit (for topping, eg strawberries and blackberries)
Nuts and seeds (for topping, eg chopped hazelnuts)
Sweetener (to taste, eg maple syrup)
In a medium bowl, gently stir together the chia seeds and almond milk. Cover and set in the refrigerator overnight.
In the morning, give the chia seed pudding a very good mix, breaking apart any clumps. It’s normal for it to have clumps, but once you give it a good stir, it will become a pudding texture.
Top with your favorite fruits, nuts and seeds (I like to use strawberries, blackberries and chopped hazelnuts). You can also mix in some yogurt to make it extra creamy. If desired, drizzle on maple syrup to taste.
If you are planning to make chia pudding ahead of time, the best way is to make the pudding in a big bowl. After it has soaked overnight, in the morning, give it a very good stir to break apart any clumps.
Once the pudding is a good consistency, then portion it out into the individual pots for the next several days.
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