Let Me Tell You About My Go-To Breakfast Saver
Okay, so you know how some mornings you open the fridge and wish breakfast would just emerge, ready made, like some kind of kitchen miracle? (Or is that just me after a late-night Netflix binge?) That’s exactly why I started making chilled overnight chia puddings. My best mate Lisa swears she invented them, but I’m pretty sure chia’s been around since the dinosaurs—or maybe it just feels like it’s always been there. Anyway, the first time I made it, I messed up the seeds-to-milk ratio (so gloopy, ugh), but over time, I’ve been tinkering and now it’s my old reliable, a bit like that one hoodie you live in during winter. Plus, you only need like five minutes—unless you get sidetracked by TikTok like I do.
Why You’ll Love This (or at Least, Why I Do)
I make this whenever I’m not keen on faffing around first thing—so, most days if I’m honest. My family goes bananas for this stuff (even my dad, who thinks all modern food is “fancy rabbit snacks”). Sometimes I forget it in the fridge for an extra night and it turns into this lovely, cold, sort of dessert–breakfast hybrid, which I actually prefer. If you hate washing up, this is pretty much a one-bowl wonder too. There was a time when I got chia everywhere—those tiny seeds roll into the weirdest corners—but now I mix it in big old jam jars and just sort of wing it.
Ingredients: Use What You’ve Got
- 3 tablespoons chia seeds (honestly, I use whatever brand’s cheapest at Tesco—my gran always said go for the fancy organic ones, but I can’t taste the difference)
- 1 cup milk (cow, almond, soy—even coconut milk if I’m feeling posh; sometimes I just use whatever’s half-drunk in the fridge, but maybe don’t tell anyone that)
- 1 tablespoon maple syrup or honey (or golden syrup, which is secretly my favourite, shhh)
- 1/2 teaspoon vanilla extract (this is optional, and yes, I’ve skipped it plenty of times; it’s still good)
- A pinch of salt—don’t skip it; trust me, it brings out the flavours (but sometimes I forget, and it’s fine)
- Toppings: A handful of berries, sliced banana, coconut flakes, nuts, or honestly, whatever’s about to go off in the fruit bowl
How I Actually Make It
- Tip the chia seeds into a jar or bowl—I usually aim for about three short spoonfuls, but who’s counting?
- Add the milk. Give it a really good stir, or shake it up if you’re using a jar with a lid; this is the fun bit where you can justify taking out some aggression.
- Mix in the maple syrup or honey, vanilla, and don’t forget that tiny pinch of salt. (Sometimes I get excited and put in too much vanilla, oops. Still good, just more “fragrant”).
- Here’s where it always starts to look kind of weird—liquidy and speckled. Do not panic. I stir it again after about 10 minutes because otherwise you end up with all the seeds stuck in the bottom like a gritty swamp. Good to know, right?
- Chuck it into the fridge and forget about it. At least four hours is best, but I always do it overnight ‘cause that’s the point.
- Next morning, give it a quick stir. If it’s too thick, splash in a little more milk. If it’s soupy—meh, eat it with a straw? (On second thought, maybe add more seeds and wait a bit.)
- Pile on your toppings. This is when I usually sneak a bite before anyone else gets to it.
Stuff I Learned the Hard Way
- Once I used whole milk and it was gloriously creamy. But the next time I tried oat milk and, well, it was a little too runny for my taste. Actually, I find soy milk is a happy middle ground.
- If you don’t stir that chia pudding after the first ten minutes, it will set into a weird layered thing. Not gross exactly, but not what we’re after.
- I used to dump in handfuls of berries before chilling, but they get a bit mushy overnight. Now I just add them on top in the morning—much better.
Some Fun Variations (and a Disaster)
- If I’m feeling fancy, I swap half the milk for a splash of canned coconut milk (the thick kind; looks like pudding already), and throw on sliced mango—seriously recommend this.
- Once I mixed in cocoa powder, thinking “chocolate makes everything better,” but the seeds didn’t soak up properly, so it was this lumpy brown goop. Not repeating that one soon.
- I sometimes add a spoonful of Greek yogurt after it chills, for that extra creamy factor.
- Mash a banana into the milk before mixing. Makes everything naturally sweet (plus uses up spotty bananas).
Do You Really Need Fancy Equipment? Not Really
Honestly, a jam jar or takeaway tub works perfectly. If you’ve got a whisk, you can use that to mix, but a fork is fine too. Once, I even used a clean sports water bottle in a pinch. Shaken, not stirred (ha!)
How It Keeps (Not That It Sticks Around Long)
I’ve read you can keep overnight chia in the fridge for up to four days. But, to be honest, it never survives that long at mine. If it forms a skin, just stir it up again. And if you notice it’s starting to smell dodgy, just bin it. Safety first.
How We Eat It (Trust Me, There Are Opinions)
I usually top it with berries and a bit of granola for crunch—my brother insists on a sprinkle of cinnamon, but, pfft, to each their own. On Sundays, sometimes we all add Nutella and sliced banana, which gives it full-on dessert vibes. (And yes, I know lots of folks layer it with fruit like a fancy parfait—so go wild.)
Pro Tips (a.k.a. Things I’ve Messed Up)
- Don’t rush the soaking—once I tried to eat it after an hour and it was like eating tadpole gel. Learn form my mistakes.
- Add your toppings just before eating. Otherwise, they can get weird and soggy overnight (like when you leave cereal in milk too long—yuck).
Real FAQs from Friends (and Me)
- What if my chia pudding is too thick? Stir in another slosh of milk. Or just embrace the thickness and eat it like a mousse, up to you.
- Are chia seeds actually good for you, or is that just hype? They’ve got omega-3s and fibre and all that, but I mostly eat this ‘cause it tastes good. I found this breakdown over here if you’re curious.
- Can you meal prep these for the week? You can, but maybe switch up the toppings day by day, so it doesn’t get boring. I found some batch prep ideas on BBC Good Food.
- Help, my seeds clumped together at the bottom! Give it a solid stir after 10 minutes next time. Or use a jar and shake it up real good, like a proper fitness smoothie.
- Is this vegan? It is if you use plant milk and skip the honey. Frankly, most folks I know just use whatever sweetener is handy.
- Does chia pudding taste better the next day? I think so! But there’s probably some science to it, or maybe that’s just because it gets colder and thicker.
Quick Digression!
Oh, and while we’re here—if you ever accidentally grab flaxseed instead of chia, don’t bother, it just turns into cement. Lesson learned (and a pan left soaking for days). If, bizarrely, you want fancier chia recipes, I’ve actually gotten lost on Minimalist Baker for ages. Fair warning, it’s a rabbit hole.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1/4 cup chopped nuts (almonds or walnuts)
Instructions
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1In a medium mixing bowl, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, cinnamon, and sea salt until well combined.
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2Let the mixture rest for 5 minutes, then whisk again to prevent clumping.
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3Cover the bowl or pour mixture into airtight containers or jars.
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4Refrigerate overnight, or for at least 8 hours, until the chia seeds have absorbed the liquid and the pudding is thickened.
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5Before serving, stir the pudding and top with mixed fresh berries and chopped nuts as desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
6 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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