Oatmeal Chia Pudding

This recipe is a delicious combination of two of my favorite breakfast foods - overnight oats and chia pudding! Slow-digesting carbs from the oats and healthy fats from the chia make this an incredibly satisfying meal that keeps to full for hours. 

If you prefer your overnight oats to be made without chia, check out my overnight oats without chia seeds. 

💚Why you will love this recipe 

• A wholesome and satisfying breakfast that is packed with fiber and healthy fats 
• Highly customizable with countless flavors and toppings variations 
• Great meal-prep option that can be refrigerated for up to 5 days 
• Easy to make and only calls for easily accessible ingredients 

🥛What you will need 

📃Ingredient notes and substitutions 

• Oats - Both rolled and quick oats will work in this recipe. The former will yield chewier oats, while the latter will result in a smoother and creamier texture. 
• Chia seeds - Both black and white chia will work. Make sure to use fresh seeds so they will gel and plump up properly. 
• Milk - Any kind of milk, like almond, soy, full-fat, or skimmed, can be used in this recipe. 
• Maple syrup - Can be substituted with agave syrup or honey if not vegan. To make this recipe sugar-free, use sugar-free syrup or a small pinch of stevia/monk fruit sweetener. 

🔪How to make 

Combine - Add all ingredients into a glass or Mason jar. Give everything a quick stir and refrigerate. 

Give it a stir - Stir oatmeal chia pudding 5-10 minutes after the initial mixing to break up clumps of chia seeds. 

Soaking - Allow pudding to soak for at least 2 hours or overnight. 

Serving - Give pudding a quick stir, and top it with toppings of choice like berries, sliced bananas, or a dollop of yogurt. Your oat and chia pudding is ready to be enjoyed! 

✅Helpful tips 

• Use fresh chia seeds - Chia seeds that have gone stale or expired will not gel and thicken properly. This will yield runny pudding. 
• Stirring pudding - You should give oatmeal chia pudding a quick stir 5-10 minutes after the initial mixing. This is to break up clumps of chia seeds, allowing the pudding to set properly. 
• Smooth chia pudding - If you prefer your pudding to be smooth and creamy, add all ingredients to a high-speed blender, and blend until smooth. The mixture will thicken instantly. You can enjoy it straight away or refrigerate it until ready to serve. 
• Soaking time - Allow the mixture to soak for at least 2 hours or overnight. This gives the chia seeds and oat time to soften and thicken properly. 
• Batch make oatmeal chia pudding - This recipe can be refrigerated for up to 5 days, making it great for meal prep! 

✨Variations and add-ins 

This is just the base recipe, so feel free to get creative when making your oatmeal chia pudding! Here are a few ideas to get you started - 

Banana bread - Mash up ½ a ripe banana and mix it with the rest of the ingredients. I also love adding 1 tablespoon of almond butter and a pinch of cinnamon. 

Chocolate - Mix in 1-2 tablespoons of cocoa powder. Add a handful of chocolate chips or chunks to make it extra chocolatey! 

Pumpkin pie - Add ¼ cup of pumpkin puree and ½ teaspoon of pumpkin pie spice to the oats chia pudding. Optionally, top it off with chopped pecans and whipped cream before serving! 

Peanut butter - Stir in 1-2 tablespoons of peanut butter, smooth or crunchy. For a lower-fat option, use a peanut butter powder like PB2 instead. 

🍌Topping ideas 

• Chocolate chips, chunks, or cacao nibs 
• Fruits like banana slices, berries, and chopped apples 
• Jam, compote, or chocolate syrup 
• Nut butter - Peanut butter, cashew butter, homemade coconut almond butter 
• Coconut flakes or desiccated coconut 
• Yogurt of choice - greek, plain, coconut, soy 

❔Commonly asked questions