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Maple Chia Seed Pudding Overnight Version

This overnight maple chia seed pudding offers creamy texture, naturally sweet flavor, and effortless make-ahead convenience for busy mornings.
Print Recipe
Prep Time 10 minutes
Overnight Chill 8 hours
Total Time 8 hours 10 minutes
Servings: 5 jars
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups milk dairy or plant-based
  • 1/2 cup chia seeds
  • 3 tablespoons maple syrup pure
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon optional
Toppings
  • 1/4 cup chopped pecans optional
  • 1/4 cup sliced bananas optional
  • 1 tablespoon extra maple syrup for serving

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage Jars
  • Freezer
  • Tray
  • Scoop
  • Refrigerator

Method
 

  1. Whisk milk, maple syrup, vanilla, cinnamon, and chia seeds until smooth and evenly combined.
  2. Let the mixture rest for five minutes, then whisk again to prevent clumps and improve texture.
  3. Divide into jars, cover, and refrigerate overnight until thick, creamy, and fully set.
  4. Stir gently before serving. Add a splash of milk if you prefer a softer consistency.
  5. Top with banana slices, pecans, and a drizzle of maple syrup before serving chilled.

Notes

For a softer texture, add extra milk. For a thicker pudding, increase chia seeds slightly. Freeze plain portions for longer storage and thaw overnight before serving. Add toppings just before serving for the best texture. Customize with apples, berries, nutmeg, or toasted coconut. Store covered in the refrigerator for up to four days.