Overnight Vanilla Chia Pudding With Berries

Name: Overnight Vanilla Chia Pudding With Berries
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup milk or unsweetened nondairy milk; 1 tbsp pure maple syrup; 1 tsp vanilla extract; tsp fine salt (a small pinch); 0.25 cup whole chia seeds; 2 tbsp additional milk, optional, for thinning; 1 cup mixed fresh berries, washed and dried, strawberries hulled and sliced

By Beth Kaminski · November 13, 2026

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Overnight Vanilla Chia Pudding With Berries, plated and ready to eat

This overnight vanilla chia pudding turns a handful of everyday ingredients into a creamy breakfast with fresh berries. Stir it together before bed, then let the refrigerator do the work. It needs just 10 minutes of hands-on prep, plus at least 6 hours to chill.

A Make-Ahead Breakfast That Holds Its Texture

Chia seeds absorb liquid and form a soft gel, so there is no cooking or added thickener needed here. The finished pudding has a spoonable consistency with tiny seeds throughout, rather than the smooth texture of custard. Vanilla rounds out the milk, while a little maple syrup adds sweetness without overpowering the berries.

The most useful trick is a second stir after the seeds have had a few minutes to hydrate. Seeds can settle together at the bottom of the container, creating a dense layer beneath loose milk. Breaking up those early clumps helps the whole batch thicken evenly.

Ingredient Choices and Substitutions

Milk: Whole milk gives a fuller texture, but 2% milk also works. Unsweetened almond, oat, or soy milk can be substituted in the same amount. Different milks may produce a slightly thicker or looser pudding.
Chia seeds: Use whole black or white chia seeds. The color changes the appearance, not the basic method. Ground chia produces a different texture and is not a direct substitute here.
Sweetener: Honey can replace the maple syrup. Whisk it thoroughly into the milk so it does not remain in a sticky layer at the bottom.
Berries: Blueberries, raspberries, blackberries, and sliced strawberries all work. Thawed frozen berries are also useful; drain them if you want to avoid purple streaks and extra liquid.

Make-Ahead and Storage

Store the pudding in a covered container in the refrigerator for up to 4 days. Keep the berries separate until serving for the freshest appearance and texture. For grab-and-go portions, divide the mixed pudding between two jars after the second stir, leaving room for fruit. Keep the jars refrigerated until you are ready to eat. This pudding is intended to be served cold and does not need reheating.

Frequently Asked Questions

Why is my chia pudding still runny?

It may need more chilling time, or the seeds may have collected in clumps. Stir thoroughly and give it another hour. If it remains thin after an overnight chill, mix in 1 additional teaspoon of chia seeds and refrigerate for another 2 hours.

What if the pudding is too thick?

Stir in milk, 1 tablespoon at a time, until it falls softly from a spoon. The pudding can continue to thicken slightly during storage.

Can I leave out the maple syrup?

Yes. Omitting it will not prevent the pudding from setting. Ripe berries may provide enough sweetness on their own, especially if you use a naturally sweeter milk.

Can I double the recipe?

Yes. Double all the ingredients and use a larger covered container. Take extra care to scrape the bottom and corners during stirring so no dry pockets of seeds remain.

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