How to Make Overnight Chia Pudding 4 Ways (2024)

Easy to make healthy filling overnight chia puddings that are bursting with nutrition and flavour. Chia seeds are full ofomega-3, iron, calcium, protein and fibre making them a perfect pudding for any time. A great alternative to overnight oats and nutritionally superior.

I often have these for breakfast or a late night snack. Great for busy days as they can be made quickly the night before and one portion for breakfast will set you up for the day. All of these are vegan, gluten-free, paleo, plant-based and naturally sweetened.

How to Make Overnight Chia Puddings – 4 Ways

View no music Overnight Chia Puddings video recipe.

Like my “Nutella” milkshake and Nutellafudge, these recipes are named after the chocolate spread to describe the taste but don’t actually contain any nutella. Nest and Glow is a plant-based site with recipes that are good for you and good for the planet so none contain refined sugar, palm oil or dairy.

The carrot cake chia seeds contain a pinch of turmericto give a golden colour and add nutrition. You don’t taste it but you can see it. If you would rather not it’s fine to leave out or replace with a splashof carrot juice to give a similar golden colour.

No sweetener is added to these apart from the chocolate hazelnut so they are sweetened mostly by the fruit. If you prefer a sweeter chia pudding then add some sweetener to your plant milk like date or maple syrup.

I’m using blanched skinned almonds for this is as they’re more aesthetic. However if I was making this and not filming I would use normal almonds in their skin soaked and sprouted.

The cherry almond chia pudding is my take on a Bakewell pudding. It has all the almond and cherrytaste without the pastry and sugar. The almond extract helps give a marzipanstrong taste. This recipe uses frozen cherries as that they are pre-pitted and thaw overnight becoming soft and adding tasty cherry juice.

Sunflower seed milk is used in the video as its easy and inexpensive to make. You can use almond or any seed / nut milk if you prefer. Shop bought plant milk will work well, but I tend not to use it as its almost always very low in seeds/nuts and contains other ingredients that aren’t as healthy as homemade milk. Sunflower gives an amazing earthy seed flavour to it.

The hazelnut chocolate chia pudding is best made with hazelnut milk to give it a full hazelnut flavour. However it’s still great with other nut or seed milk. For simplicity, I did use sunflower milk here due to making four different puddings at the same time.

Cacao beans are the ingredient for both cacao and cocoa powder. However cacao powder is usuallyless processed, raw and higher in nutrients with a deeper chocolate flavour but does cost more. They can be used interchangeablyand normal cocoa powder is still nutrient dense. Cacao is very high inantioxidants, calcium, iron and magnesium.

All my recipes and the videos that accompany them are honest with the food exactly as you eat it – nothing added or staged. For full transparency; I did decanter the puddings into new glasses for the final photos as the sides looked a bit messy to photograph with the stirring. Also, I doubled the amount of turmeric just to bring out a golden colour