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.
Ingredients
- 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.
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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?
A serving has about 349 calories — 10.9g protein, 44.3g carbs, 15.5g fat, 12.3g fiber. Figures are estimated from the ingredient amounts and will shift with your 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.