Some mornings, especially those half-hearted “zero oven Mondays” that I swear I invented to keep my sanity, I need breakfast to be kind. Not just to my schedule, but to my still-unplugged brain. Chia pudding is my quiet answer: a soft, barely-awake ritual that I whip up the night before, like leaving out a cup of tea for my next-day self. Honestly, sometimes it feels like a letter of encouragement to future Nina—”hang in there, breakfast is sorted.”
Now, don’t let the humble jar and a few seeds fool you. There’s a small science experiment happening here, right in the fridge. Chia seeds, those tiny botanist mysteries, swell overnight with that spoonful of maple syrup and a glass full of milk from plants. I love that bit of kitchen magic—though it’s really just physics, as Dr. Ramsey used to say—turning what looks like frogspawn (I promise, it gets nicer) into a bowl that feels unexpectedly comforting. It’s like my favorite old jumper: simple, deeply familiar, and always a little forgiving if I spill berries everywhere, which happens more often than I’d like to admit.
As for toppings, each one is a brushstroke. Berries for a tangy edge, a splash of color—sometimes, I half-pretend I’m plating for a still life painting, and Olive (my rescue cat) is artfully knocking strawberries onto the floor behind me. There’s a kind of gentle art to it, making breakfast both nutritious and a tiny moment of joy. Plus: it’s all vegan, low on waste, and as adjustable as life demands. On especially cold mornings, I top it with whatever is threatening to wilt in the fruit bowl—rescue-mission breakfast is a thing here.
To make the Chia Breakfast Pudding, you will need the following ingredients:
In a glass or mason jar, add 3 tablespoons chia seeds, 1 tablespoon maple syrup, and 1 cup almond milk.
Stir well to combine, then let the mixture stand for 5 minutes to thicken. Stir well again.
Cover and refrigerate for 4 to 8 hours, or until the mixture thickens.
Top the chia pudding with fresh berries or your choice of toppings and serve.
You really do not need anything fancy for this. I use a glass jar, because I’m a magpie for anything that lets me see those seeds do their weird, wonderful thing. A spoon for stirring, a cup for pouring the milk. Sometimes I forget to prep the toppings until the morning and end up gobbling it straight out of the jar, but if I’m feeling generous (or showing off), I’ll toss everything in a nice bowl. No gadgets, just hands and a bit of patience.
Swap in coconut milk from a tin, throw in a handful of shredded coconut, and top with chunks of mango (the really juicy kind, not the sad winter ones). For a moment, you can pretend the Bristol rain sounds like distant surf.
Mix a generous spoonful of cocoa powder with the seeds and almond milk. Sweeten with agave, then top with banana coins and a scatter of cacao nibs. Suddenly, it tastes like a proper pudding, but you still get up from the table feeling full of good intentions.
Straight from the jar, in a quiet kitchen, is my standard. But if you want to up the occasion: serve in a glass with a cloud of coconut yogurt, grate over some lemon zest, or pop a sprig of mint in just for fun. Toasted almonds add crunch, and if you want extra sweetness, a drizzle of honey (unless you’re vegan, of course) never hurt anyone. My go-to these days? Slices of strawberry, scattered with abandoned enthusiasm and eaten quickly before Olive can stage a kitchen heist.
Can I use a different kind of milk?
Of course. I’m team Oatly, occasionally cheating on them with homemade cashew milk. Every version turns out slightly different and that is half the fun. Just avoid anything super thin, or you’ll end up with chia water (not a good look).
No maple syrup—now what?
Totally fine. Agave works, or honey if you eat it. Sometimes I’ll stir in a mashed date for sweetness. Honestly: taste as you go, add what you like, and don’t let ingredient shortages stand between you and breakfast.
Too runny? Too thick? Help!
This is negotiable. Add more chia for thickness, or splash in extra milk to loosen things up. I adjust every time based on what sort of mood I’m in. Cold mornings? I like it thick. Sun out? Add milk, get swirly.
Make Ahead? Good for How Long?
Make a batch, stash in the fridge, forget about breakfast for up to five days. If it starts smelling funky or tasting off, compost it. The earth worked for those seeds—no need to waste them.
Topping ideas that aren’t boring?
Your chopping board is your canvas. Try bananas, toasted seeds, granola clumps, a rogue spoonful of almond butter, or even lemon zest for sparkle. I’ve even done apple and cinnamon for a crumble moment—no rules except using what you have.
Start your day with a nourishing twist on breakfast that combines convenience and nutrition. This Chia Breakfast Pudding is simple to prepare and can be customized with your favorite toppings. With a creamy texture and a burst of flavor from fresh berries, it's a satisfying choice that keeps you energized.
I love this pudding with grated lemon zest.
