Overnight Vanilla Chia Seed Pudding Recipe with Berries

Rich, creamy and surprisingly healthy, this Chia Seed Pudding recipe is simple, satisfying and naturally vegan. It’s a gluten-free, dairy-free treat with no refined sugar when sweetened with maple syrup. Ready in minutes and endlessly customizable, this pudding works for breakfast, snacks, dessert or meal prep — and it requires just a handful of pantry staples.

Chia seeds are a versatile pantry staple that I use in many recipes, from overnight oats to quick chia jam. This chia seed pudding highlights their ability to thicken liquids into a luscious, spoonable texture. The base is coconut milk for richness, a touch of maple syrup for natural sweetness, and vanilla for warmth. Once mixed and chilled, the pudding becomes thick and creamy — ready to be topped with berries, nuts, coconut flakes or any favorite garnish.

Why you’ll love this recipe

• Rich, creamy and indulgent while still being a healthier way to satisfy a sweet craving.
• Vegan, dairy-free and gluten-free when made with non-dairy milk and natural sweetener.
• Quick to prep — about 5 minutes — and requires only a few simple ingredients.
• Highly versatile: serve it for breakfast, as a snack or as a light dessert; it’s ideal for meal prep.

Recipe ingredients

This chia seed pudding uses four straightforward ingredients that are easy to swap to suit your tastes or pantry. Vanilla adds a lovely depth of flavor but is optional.

Ingredient notes

• Chia seeds. Tiny and nutrient-dense, chia seeds absorb liquid and thicken into a gel, creating a pudding-like texture. They add fiber, omega-3 plant fats and a pleasant, slightly nutty flavor.
• Coconut milk. For a lighter pudding, use refrigerated or light canned coconut milk. For the creamiest, richest result, use full-fat canned coconut milk. You can also substitute almond milk, oat milk or another non-dairy or dairy milk if preferred.
• Maple syrup. A natural liquid sweetener that complements coconut milk. Swap with honey (if not strictly vegan), agave, or your preferred sweetener and adjust sweetness to taste.
• Vanilla extract. Optional but recommended — a teaspoon of vanilla enhances the flavor and makes the pudding taste a little more like dessert.
• Toppings. Fresh fruit, toasted nuts, nut butter, shredded coconut, cacao nibs or a spoonful of jam are all excellent choices to personalize each serving.

How to make this recipe

This chia seed pudding is extremely simple to prepare. The active prep time is only a few minutes; the rest is chilling time while the seeds absorb the liquid and thicken.

Pro tip: For a firmer pudding, use full-fat canned coconut milk or increase the chia seeds slightly. For a lighter texture, use refrigerated or light canned coconut milk and reduce the chia a touch.

1. Whisk the coconut milk, maple syrup and vanilla together in a bowl until combined.
2. Stir in the chia seeds so they are fully suspended in the liquid. Let sit 10 minutes, then whisk again to break up any clumps.
3. Cover and chill in the refrigerator for at least 2–3 hours or overnight until the pudding is thick and creamy.

Recipe FAQs

Serving suggestions

• Top with fresh fruit, a drizzle of nut butter and a sprinkle of coconut flakes for a nutritious breakfast bowl.
• Portion into jars for grab-and-go meal prep snacks; add toppings just before serving to keep them fresh and crunchy.
• Serve as a light dessert layered into parfaits with fruit compote, chocolate chips or cacao nibs, and optional whipped coconut cream for an indulgent touch.

Recipe notes

• Pro tip: For a lighter result, use refrigerated coconut milk or light canned coconut milk. For a very thick and rich pudding, choose full-fat canned coconut milk.
• Store in the refrigerator for up to 5 days in an airtight container.
• Any optional garnishes or toppings are not included in the nutrition information below.

More chia seed recipes you’ll love:

• Coconut overnight oats
• Overnight steel cut oats with banana cream
• Pumpkin baked steel cut oatmeal

Did you try this recipe? If so, please leave a review and tag me @flavorthemoments on social media so I can see what you made.

Chia Seed Pudding Recipe

Servings: 2

Prep Time: 5 mins    Chilling time: 3 hrs    Total Time: 3 hrs 5 mins

This Chia Seed Pudding is rich, creamy and secretly healthy. It’s an easy vegan recipe with four simple ingredients and it takes only minutes to prep.

Ingredients

• 1 cup coconut milk (refrigerated or canned; substitute any dairy or non-dairy milk)
• 2 tablespoons maple syrup (or honey/agave to taste)
• 1 teaspoon vanilla extract (optional)
• 1/4 cup chia seeds
• Coconut flakes and berries for topping, optional

Instructions

• Whisk the coconut milk, maple syrup and vanilla together in a medium bowl.
• Add the chia seeds and stir until evenly distributed. Let stand 10 minutes, then whisk again to break up any clumps.
• Cover and chill for a minimum of 3 hours or overnight until thick and creamy. Divide into jars and top with berries and coconut flakes. Enjoy!

Notes

• Pro tip: For lighter pudding use refrigerated or light canned coconut milk. For extra thick and rich pudding, use full-fat canned coconut milk.
• Store the pudding in the refrigerator for up to 5 days.
• Optional garnishes are not included in the nutrition information.

Nutrition

Calories: 246 kcal, Carbohydrates: 26 g, Protein: 4 g, Fat: 13 g, Saturated Fat: 7 g, Fiber: 7 g, Sugar: 12 g. Nutrition is estimated and provided as a guideline only.

Course: Dessert    Cuisine: American    Author: Marcie