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+ servings
Pudding in a bowl with toasted coconut on top.

Overnight Chia Seed Pudding

Overnight chia seed pudding never tasted so good! With an endless supply of flavor options this vegan recipe provides something for everyone. Whether you want to set up a dessert bar for guests, or just dive right into one flavor for a whole batch you’re sure to enjoy this simple 10 minute recipe. 
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4
Calories 186 kcal


  • 1 1/2 cup dairy-free milk
  • 1/2 cup chia seeds
  • 1/4 cup agave see flavorings


  • Choose your flavor from the list below and make any alterations necessary. 
  • Combine everything but toppings in a blender or food processor. Blend for approximately 2 minutes, you want a very smooth consistency. 
  • Pour into a bowl. Cover and refrigerate overnight or up to 48 hours (see notes). 
  • Mix in flavorings well to combine. 
  • Serve in individual ramekins or small bowls. For a very special occasion, whip heavy cream for a whipped cream dollop on top.


  • Chocolate Nightcap: 1/4 cup cocoa powder and 2 teaspoon Godiva chocolate liqueur (for an adult treat)
  • Peppermint Patty: 1/4 cup cocoa powder and 1/4 teaspoon peppermint oil (not extract)
  • Chocolate Vanilla with Cinnamon: 1/4 cup cocoa powder, 1 teaspoon Madagascar Bourbon Vanilla Extract, and ½ tsp Penzeys China Tung Hing Ground Cinnamon
  • Chocolate Almond: 1/4 cup cocoa powder, 1/2 teaspoon Penzeys almond extract, and ½ c. toasted slivered almonds sprinkled on top
  • Dark Chocolate: 1/4 cup cocoa powder, 1 teaspoon. chocolate extract, and shaved dark chocolate on top
  • Chocolate Coconut: 1/4 cup cocoa powder, 1 teaspoon. Madagascar Bourbon Vanilla Extract, and ½ c. toasted unsweetened coconut flakes (sprinkled on top or mixed in)
  • Power Chocolate: the above, plus 2 servings of your favorite chocolate protein powder and 1/2 cup more almond milk
  • Maple Walnut: substitute real maple syrup for the agave syrup; lightly toast ⅓ cup chopped walnuts in a toaster oven and sprinkle on top
  • Vanilla:  2 teaspoons vanilla bean paste (not extract)
  • Mounds: lightly toast 1/2 cup of unsweetened shredded coconut in a toaster oven (monitor closely!); stir into pudding; top with grated dark chocolate (I use a small grater and large bar such as Ghiradelli or Lindt)
  • Almond Joy: use the same ingredients as Mounds, but also stir in 1/2 cup toasted chopped almonds
  • Mint: ½ teaspoon peppermint oil (not extract); top with grated dark chocolate
  • Elvis: add 1 medium banana and 1/4 cup unsweetened peanut butter to food processor mixture
  • Eggnog: 1 1/2  teaspoons vanilla paste, 1 1/2 teaspoons of ground nutmeg. ¼ teaspoon ground cinnamon
  • Gingerbread: substitute 3 tablespoons dark molasses for the agave; add 1 teaspoon cinnamon, 1 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves
  • Pumpkin pie: reduce milk to 1 cup; add 3/4 cup pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon of ground cloves--bonus points for the extra fiber from the pumpkin!
  • Blueberry pie: reduce milk to 1 cup; add 1 cup fresh or frozen blueberries and 2 teaspoons of Penzeys pie spice to food processor mixture
  • Mango: reduce milk to 1 cup and agave to 2 tablespoons; add 1 mango to food processor mixture


  • Chia seed pudding has a texture similar to that of tapioca pudding. If you don’t own a food processor or blender, you can stir by hand until well mixed. This method may be less smooth.
  • Be sure to squash any lumps of cocoa powder.
  • This recipe will keep up to 48 hours.


Calories: 186kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 48mgPotassium: 211mgFiber: 8gSugar: 12gVitamin A: 348IUVitamin C: 7mgCalcium: 258mgIron: 2mg
Keyword agave, Chia seeds, chocolate, easy
Tried this recipe?Let us know how it was in the comments!