Overnight Vegan & Paleo Chia Pudding Recipe
Overnight Vegan & Paleo Chia Pudding Recipe
This vegan and paleo-friendly overnight chia pudding is the most underrated (and easy) meal prepped breakfast! Made with simple ingredients like chia seeds, non-dairy milk, and maple syrup, it's the perfect make-ahead meal for busy mornings.
Chia Pudding
Some of us hear that and think - YUCK. Well, I am here to change your mind when you try this paleo chia seed pudding recipe! It’s the perfect consistency and flavor with coconut milk, sweetener, and vanilla.
Let Me Tell You All the Health Benefits of Chia Seeds
High in antioxidants
Great for our skin
Promotes digestion
Helps keep you full
High in omega 3’s
Helps reduce inflammation
In 2 tablespoons, you have 4g of protein and 11g of fiber!
Here’s the Cool Thing About Chia Seeds
When you mix them with liquid, they expand! This is what they look like after just 10 minutes…
To prepare them, you just mix dry chia seeds with the liquid of your choice (this can be water, milk, plant milk, juice, etc.). Then mix it really well to remove any clumps.
Let it sit in the fridge for 10 minutes, and you’ll have a really thick pudding consistency!
But it doesn’t stop there! You can add any flavorings of your choice. Here are some of my favorites:
Lemon blueberry
Chocolate raspberry
Peanut butter and jelly
Tropical pineapple
Cinnamon vanilla
Matcha strawberry
Overnight Vegan & Paleo Chia Pudding Ingredients
1 can (12 oz) canned unsweetened coconut milk
1/2 cup of any plant-based
1/2 cup chia seeds
1 teaspoon vanilla extract
2 tablespoons - 1/4 cup maple syrup, depending on preference (or any other liquid sweetener)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1-2 scoops of any collagen or protein powder on hand
Optional Toppings
Fresh berries
Banana slices
Homemade granola: you can use my recipe here.
Cacao nibs or dark chocolate chips
Coconut flakes
Almond butter
How to Make Overnight Vegan & Paleo Chia Pudding
Mix everything into a large bowl and whisk. Continue to whisk every 1 minute until chia seeds slightly thicken. They will continue to thicken to a gel-like consistency in the fridge. We just want to make sure we remove any clumps!
Pour mixture evenly into 3 glass jars with lids, and refrigerate for at least 6 hours or overnight! This lasts about 4 days in the fridge!
Top your creamy chia pudding with your favorite toppings the day of!
Storage
Store your chia pudding in an airtight container in the fridge for up to 5 days!
I prefer to store the chia pudding in either a large container or small mason jars. Then, on the day of, I will add the toppings (especially the granola since it may get soggy sitting there).
FAQ
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Flavor variations: You can experiment with different flavors by adding ingredients like lemon zest, cocoa powder, almond extract, or even matcha powder to the pudding mixture.
Milk substitutions: Instead of coconut milk, you can use other kind of milk like unsweetened almond milk, oat milk, or homemade plant milk.
Sweetener options: If you prefer a different sweetener, you can substitute maple syrup with raw honey or any other natural sweetener of your choice.
Toppings: Feel free to customize your chia pudding with your favorite fruit, nuts, or granola for added texture and flavor.
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The total preparation time for a paleo chia pudding is typically around 5 minutes. Then make sure to refrigerate for at least 6 hours or overnight. The pudding lasts about 4 days in the fridge.
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This paleo chia pudding is suitable for both vegan and vegetarian diets. The recipe uses plant-based ingredients like fresh fruit, chia seeds, coconut milk, and plant-based milk, making it a great option for those following a vegan or vegetarian lifestyle. Just make sure to use a plant-based sweetener like maple syrup and choose vegan-friendly toppings.
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Omega-3 fatty acids: An excellent source of omega-3 fatty acids, chia seeds support heart health and help reduce inflammation.
Fiber-rich: Chia seeds are packed with dietary fiber, promoting healthy digestion, aiding in weight management, and keeping you feeling full for longer.
Plant-based protein: A good amount of plant-based protein is found in chia seeds, making them a valuable addition to a paleo diet.
Antioxidants: Chia seeds are rich in antioxidants, which help protect the body against oxidative stress and cell damage.
Essential nutrients: There are several essential nutrients in chia seeds, like calcium, magnesium, phosphorus, and manganese.
Low in net carbs: With a low net carb content, chia seeds are a great option for those following a low carb or keto diet.
This Overnight Vegan and Paleo Chia Pudding recipe is a nutritious and easy breakfast or a healthy snack to make ahead of time for busy mornings. With its high omega-3 fatty acids, fiber-rich chia seeds, and plant-based protein, this recipe is a great addition to a paleo, vegan, or vegetarian diet. Enjoy the health benefits of this easy-to-make meal prep dish packed with whole food ingredients and the natural sweetness of pure maple syrup. Customize the pudding with different variations and toppings to create your favorite chia pudding combination!
Overnight Vegan & Paleo Chia Pudding Recipe
Ingredients
- 1 can (12 oz) canned unsweetened coconut milk
- 1/2 cup any plant based milk
- 1/2 cup chia seeds
- 1 teaspoon vanilla extract
- 2 tablespoons - 1/4 cup maple syrup depending on preference (or any other liquid sweetener)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1-2 scoops of any collagen or protein powder on hand
- Optional Toppings
- Fresh berries
- Banana slices
- Homemade granola, you can use my recipe here
- Cacao nibs or chocolate chips
- Coconut flakes
Instructions
- Mix everything into a large bowl and whisk. Continue to whisk every 1 minute until chia seeds slightly thicken. They will continue to thicken in the fridge. We just want to make sure we remove any clumps!
- Pour mixture into evenly into 3 glass jars with lids, refrigerate for at least 6 hours or overnight! This lasts about4 days in the fridge!
- Top with your favorite toppings the day of!
I am someone who has a hard time paying $6 for a specialty drink I could (probably) make at home, let alone with more wholesome ingredients. So I had to try it. Troy and I put our minds to the test to come up with a copycat version of this Starbucks, Iced Brown Sugar Oat Milk Shaken Espresso.