Creamy High-Fiber Overnight Chia Pudding with Berries
A creamy, fiber-packed overnight chia pudding with a jammy berry layer that’s perfect for busy mornings. Ready in 5 minutes of prep, this make-ahead breakfast keeps you full and satisfied until lunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 10 minutes (includes refrigeration)
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- ¼ cup (40g) chia seeds
- 1 cup (240ml) unsweetened almond milk
- ½ cup (120ml) full-fat coconut milk
- 2 tablespoons (30ml) pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 cup (150g) mixed berries (fresh or frozen)
- 1 tablespoon (10g) chia seeds (for berry layer)
- 1 tablespoon (15ml) maple syrup (optional, for berry layer)
- ½ teaspoon lemon juice
- Optional toppings: toasted almonds or walnuts, coconut flakes, hemp seeds or flax seeds
Instructions
- Make the berry compote (optional): In a small saucepan, combine 1 cup mixed berries, 1 tablespoon chia seeds, 1 tablespoon maple syrup (if using), and ½ teaspoon lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until berries break down and mixture thickens slightly. Remove from heat and let cool.
- Make the chia pudding base: In a mixing bowl, combine ¼ cup chia seeds, 1 cup almond milk, ½ cup coconut milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of sea salt. Whisk vigorously for 30 seconds. Let sit for 5 minutes, then whisk again.
- Layer the jars: Spoon about 2 tablespoons of berry compote (or fresh berries) into the bottom of each jar. Pour chia pudding mixture on top, filling each jar about three-quarters full.
- Refrigerate: Screw lids on tight and refrigerate for at least 4 hours, preferably overnight (8-12 hours). After 30 minutes, shake or stir the jars to redistribute chia seeds.
- Add toppings and serve: In the morning, stir the pudding. If too thick, add a splash of milk. Top with fresh berries, nuts, coconut flakes, or extra maple syrup. Serve cold.
Notes
For best texture, use full-fat milk (coconut or dairy). Don’t skip the salt—it enhances sweetness. Shake or stir after 30 minutes to prevent chia seeds from settling. Pudding keeps up to 5 days in the fridge. For a chocolate version, add 1 tablespoon cocoa powder and extra maple syrup.
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 290
- Sugar: 16
- Sodium: 150
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 34
- Fiber: 10
- Protein: 7
Keywords: overnight chia pudding, high fiber breakfast, healthy breakfast, meal prep, chia seeds, berry pudding, vegan breakfast, gluten-free breakfast