Chia Pudding
Three ingredients, five minutes of effort, ten grams of fiber a jar — the overnight breakfast that carries most of a day's fiber target before noon.
- Servings
- 1
- Prep
- 5 min
- Tags
- high-fiber · breakfast · vegan · meal-prep
Method
Breakfast that takes five minutes and pays out about 10g of fiber per jar. Mix it at night, grab a jar in the morning, top with berries. The only technique that matters is the second whisk — it’s what keeps the seeds from clumping into a solid mass.
Method
1. Whisk
Whisk the chia seeds, almond milk, vanilla, and maple (if using) in a jar or bowl until everything is evenly suspended.
2. Rest & Whisk Again
Rest 10 minutes, then whisk again. The first rest lets the seeds start gelling; the second whisk breaks up any clumps before they set.
3. Set
Jar it and refrigerate overnight. It thickens to a spoonable pudding.
4. Finish
Top with berries. Keeps 4–5 days — make a whole row of jars while you’re at it.
Notes
- The double whisk is the whole recipe — whisk, rest 10 minutes, whisk again. Skipping the second whisk is how you get a clumped brick.
- Keeps 4–5 days in the fridge. Make 4–5 jars on Sunday and breakfast is solved for the week.
- Diet note — 3 tbsp chia is roughly 10g fiber, a solid dent in the 30–40g daily target before the day has really started.