Overnight Chia Pudding with Berries
Chia seeds set overnight in milk into a cool, spoonable pudding, layered with crushed berries and toasted pumpkin seeds. High-fiber, zero morning effort.
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Join HomecookedIngredients
- 60 g Chia seeds
- 350 ml Milk
- 2 tbsp Maple syrup (optional)
- 150 g Frozen mixed berries (optional)
- 30 g Pumpkin seeds (pepitas) (optional)
- ¼ tsp Ground cinnamon (optional)
Method
- Whisk the chia seeds, milk, and maple syrup together in a jar until evenly combined. Wait 5 minutes, then whisk again to break up any clumps. Refrigerate at least 4 hours or overnight, until thick and spoonable.
- Toast the pumpkin seeds in a dry pan over medium heat, shaking often, until they pop and smell nutty, about 3 minutes.
- Crush half the berries lightly with a fork to make a loose compote, leaving the rest whole.
- Spoon the set chia pudding into two glasses, layer in the crushed and whole berries, and dust with cinnamon.
- Scatter the toasted pumpkin seeds over the top and serve cold.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Overnight Chia Pudding with Berries
Overnight chia pudding is a make-ahead breakfast built on a simple bit of food science: chia seeds soaked in milk swell and gel, thickening the liquid into a cool, spoonable pudding with a soft, tapioca-like texture. This version layers that set base with crushed and whole berries and a scatter of toasted pumpkin seeds, so each spoonful moves between creamy, fruity, and crunchy. Maple syrup sweetens it gently and a dusting of cinnamon warms the whole thing. It is high in fibre, easy to adapt to a vegan diet by swapping the milk, and asks for almost no morning effort.
The trick to a smooth pudding rather than a clumpy one is whisking the chia and milk, waiting a few minutes, then whisking again to break up any seeds that have stuck together before they set — after that, the fridge does the work over four hours or overnight. Toasting the pepitas in a dry pan until they pop coaxes out a nutty flavour and gives the finished dish real textural contrast against the soft pudding, while lightly crushing half the berries makes a loose compote that streaks colour and juice through the layers. Assembled in glasses, it is as much about looks as convenience. Keep a jar or two in the fridge for grab-and-go weekday breakfasts, or serve it layered as a light, wholesome start to a slower weekend morning.
Overnight Chia Pudding with Berries: frequently asked questions
How many calories are in Overnight Chia Pudding with Berries?
One serving of Overnight Chia Pudding with Berries has about 349 calories, with 11g of protein, 44g of carbs, 16g of fat and 12g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Overnight Chia Pudding with Berries gluten-free?
Based on its ingredients, Overnight Chia Pudding with Berries has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Overnight Chia Pudding with Berries dairy-free?
Not as written — it uses Milk. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Overnight Chia Pudding with Berries?
The core ingredients are essential, but you can leave out maple syrup, frozen mixed berries, pumpkin seeds (pepitas) — they're optional and mainly there for extra flavor or finish.
How many servings does Overnight Chia Pudding with Berries make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.