You’re gonna love this overnight chia pudding. Chia pudding is a make ahead breakfast treat for a delicious start to your day!
What if I told you to eat a decadent tasting dessert for breakfast??
Today is your lucky day! I’m super excited to share my new found love – vanilla chia pudding!!
Woah, what’s a chia seed?
Chia seeds are the tiny spouty seeds you may remember from the 80’s infomercials. There was over a decade of chia pets, chia heads, chia dinosaurs. Ch-ch-cha-chia…
But wait, there’s more!!!
(See what I did there, infomercial style?)
The seeds used in chia pets are actually edible. In fact, these non-assuming minuscule seeds are actually a nutrition powerhouse, packed full of nutrients like omega-3 fatty acids, fiber, calcium and are a complete source of protein.
I’m no doctor, that’s the Harvest School of Public Health’s take on it.
My expert opinion? It’s yummy, easy to make and keeps me full until lunch. It’s also perfect for warmer weather months.
Now we’re talking!
What the heck is overnight chia pudding?
As you might have guessed, it’s pudding made with chia seeds! And even if they sound a bit foreign to you, they’re become fairly mainstream.
These days, even my BFF’s at Aldi carry chia seeds, which makes this farm girl VERY happy indeed!
If you’re looking for a fun experiment with the kiddos, try adding a tablespoon of chia seeds to a glass of water. Check on them an hour or so later and see what you find. Yes, I’m easily entertained. You may be, too.
How to make chia breakfast pudding!
This is a no cooking required recipe.
Just combine your milk of choice – I used 2% because I had it. But really, you can use any milk. Heck, you can even make chia pudding with almond milk.
Add plain Greek yogurt, vanilla, honey, and some chia seeds. Mix it all up, cover, and refrigerate until morning.
If you think of it, give it a stir after an hour or so. If you don’t think of it (because I probably wouldn’t either), it’s no biggie.
When you’re ready to serve, you can eat it as is or top with:
- sliced bananas
- sliced almonds
- whatever you like!
As the kids say, easy peasy, lemon squeezy!
Here are some other make ahead recipes you’ll love…
- Make Ahead Oven Baked Eggs Recipe
- Honey Biscuit Ham Sandwiches
- Italian Farro Salad
- Mediterranean Chopped Salad
Did you make overnight chia pudding??? Come back here and let me know! And if you share on social media, be sure to tag me at #thisfarmgirlcooks so I can see your yummy food love!!
- 1 cup milk, whole, 2%, or almond
- 1 cup plain greek yogurt
- 2 Tbsp honey
- 1.5 tsp vanilla extract
- 1/4 cup chia seeds
- pinch of salt
- In a medium sized bowl, combine milk, yogurt, honey, vanilla and chia seeds. Whisk to blend. Cover and refrigerate 30 minutes.
- After 30 minutes, stir mixture to incorporate chia seeds that may have settled. (If you forget to do this don't sweat it)
- Cover with plastic wrap or container lid. Refrigerate overnight.
- To serve, portion into four servings. Top with blueberries, raspberries, strawberries, nuts like almonds or pecans, or granola. Drizzle lightly with additional honey if desired.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Calories 155Total Fat 5gSaturated Fat 2gUnsaturated Fat 0gCholesterol 9mgSodium 46mgCarbohydrates 18gFiber 4gSugar 14gProtein 9g