Gluten Free Overnight Chia Seed Pudding (Edit recipe)

89 recipes
|
49 followers

Chia seed pudding is one of those foods that you can prep overnight or have ready in an hour. The overnight appeal is that you can spend a few minutes prepping the night before and have breakfast ready in the morning - or a whole week! This recipe makes 1 serving as it's so easy to use something like a mason jar or a small glass bowl to not only prepare it in, but to also store it in the fridge and eat out of it later. For an extra boost of protein, you can add a scoop right into the mix - but you can leave it out just as easily. You can easily keep this dairy free by opting for a non-dairy milk.

save

PREP TIME

5 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 1

Ingredients

3 Tbsp Chia Seeds
0.75 cup Milk, any milk of choice
0.5 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
1 pinch Salt
1 bunch Organic Raspberries

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mason jar, add the chia seeds.
Pour in the milk, cinnamon, vanilla extract and salt. If you're choosing to add protein powder, add it here.
Give everything a good mix and ensure that the chia seeds aren't clumped together. If any are stuck attached to the sides, scrape them down.
Let sit in the fridge for a minimum of one hour, preferably overnight to thicken.
Before serving, mix well, then top some fresh fruit and enjoy!

Notes

This recipe is so easily made gluten free - just check the ingredients to be sure everything meets your requirements. If you're not consuming dairy, any milk works great here too. Fresh raspberries and blueberries are my favorite fruit toppings, but you can use whatever you like - or skip it altogether!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	341
Fat:	18 g
Carbohydrates:	31 g
Protein:	12 g
Cholesterol:	26 g
Sodium:	530 mg
Fiber:	17 g
Sugars:	10 g
Calculated for total recipe.