Very Vanilla Overnight Chia Pudding. This no-cook pudding is super easy to whip up, and it’s so creamy you’d never know it is dairy-free.
Very Vanilla Overnight ChIA Pudding
As a kid, I loved vanilla tapioca pudding. Since going dairy-free, it’s been one of those things I watch my own kids eat and miss. This no-cooking pudding is like a grown-up version that’s healthy and still satisfies my tapioca pudding cravings.
Topped with fresh fruit, nuts, and gluten-free granola, it feels like a breakfast you’d be served at an upscale health spa.
I’ve been eating this nearly every morning for breakfast lately. I whip up a batch once a week and have super easy breakfasts all week.
- Fresh Fruit. I’m partial to blueberries, strawberries, and fresh champagne mangos.
- Nuts. Sliced Almonds are my go-to lately.
- Toasted Coconut. This pairs exceptionally well with the fresh mango.
- Gluten-Free Granola. I’m obsessed with the Safe + Fair Birthday Cake Granola since picking a bag up at Costco recently. It’s dangerously delicious. If you’re not a Costco member, Target carries it at a great price as well.
- Mini Chocolate Chips. For those mornings when you just need to start the day with a little chocolate.
Overnight chia pudding Ingredient Notes
- Chia Seeds. I use white chia seeds because it looks prettier, but the black ones work just as well. Chia seeds are versatile, nutritional powerhouses. “Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein.” (source). They’re what gives the recipe the pudding-like consistency, so they’re a must!
- Vanilla Powder. I use the Nielsen-Massey Madagascar Pure Vanilla Powder. It gives this pudding such a rich vanilla flavor. It’s isn’t cheap, but it lasts me quite a while. You can sub vanilla extract if you prefer.
- Vanilla Maple Syrup. The Crown Vanilla-Infused Maple Syrup is a staple in our house. There is a whole vanilla bean in the bottle. You can sub regular maple syrup, but you won’t get the “Very Vanilla” flavor as intensely.
OVERNIGHT CHIA PUDDING BREAKFAST BAR
Having house guests? A Chia Pudding Breakfast Bar with all sorts of toppings would be such a fantastic way for your guests to start their day!
STORAGE AND SERVING
- Store pudding in the fridge and consume within seven days.
- Chia Pudding is best served cold.
- 1 (13.5 oz) can lite coconut milk
- 1 cup unsweetened vanilla almond milk
- 2/3 cup white chia seeds
- 3 TBSP vanilla-infused maple syrup
- 2 TSP vanilla powder
- Toppings (see recipe note for ideas)
- In a medium bowl, combine all ingredients and whisk until well blended.*
- Pour into an airtight bowl and place it in the fridge overnight.
- Enjoy chilled the next morning with desired toppings.
*Optional step: Allow to sit for 10-15 minutes and stir one more time before covering and placing it in the fridge overnight.
- Fresh Fruit
- Toasted Coconut
- Gluten-Free Granola
- Mini Chocolate Chips
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Amount Per Serving Calories 247Total Fat 17.5gSaturated Fat 7.6gCholesterol 0mgSodium 38mgCarbohydrates 16.1gFiber 8.9gSugar 2.4gProtein 5.5g
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Enjoy the Overnight Chia Pudding!