Oats And Chia Pudding Recipe

There’s something magical about waking up to a bowl of perfectly chilled overnight oats and chia seeds—it’s like a hug in a bowl that whispers, “You’ve got this,” as you start your day.

I love to begin my day with this chia and oats pudding. With the ideal mixture of almond milk, rolled oats, and chia seeds, it offers a breakfast that is as satisfying as it is nutrient-rich.

A drizzle of honey and a splash of vanilla extract provide just enough sweetness, and fresh fruit makes it downright delightful.

Oats And Chia Pudding Recipe Ingredients

• Rolled Oats: Rich in fiber; aids digestion and satiety.
• Chia Seeds: High in omega-3; provides protein and texture.
• Almond Milk: Low-calorie; calcium-rich; dairy-free alternative.
• Honey or Maple Syrup: Natural sweetness; adds depth of flavor.
• Vanilla Extract: Aromatic; enhances overall taste profile.
• Fresh Fruit: Vitamin-packed; adds freshness and color.

Oats And Chia Pudding Recipe Ingredient Quantities

• 1/2 cup rolled oats
• 1/4 cup chia seeds
• 2 cups almond milk or milk of choice
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Fresh fruit, for topping (optional)
• Nuts or seeds, for topping (optional)
• A pinch of salt

How to Make this Oats And Chia Pudding Recipe

1. In a bowl of medium size, mix together rolled oats and chia seeds.

2. Put the bowl together with almond milk, honey or maple syrup, vanilla extract, and a dash of salt.

3. Mix the chia seeds and oats thoroughly with the other ingredients to ensure even distribution.

4. Place the bowl in the refrigerator and cover it. The bowl must stay in refrigeration for a sufficient period of time—4 hours is the bare minimum, but overnight works even better—to allow the oats and chia seeds to do their thing: absorb the liquid, and thicken.

5. Following the soaking period, take the bowl from the fridge and stir the pudding vigorously enough to break up any clumps.

6. Scoop the pudding into serving bowls or jars, one for each person.

7. Garnish the pudding with fresh fruit of your choosing. Sliced berries, bananas, or mango are excellent options.

8. Include a handful of nuts or seeds for added crunch, like almonds, walnuts, or sunflower seeds.

9. If you want, you can drizzle a little more honey or maple syrup on top to make it even sweeter.

10. Serve right away, or cover and keep in the fridge for up to 5 days for a speedy, nutritious breakfast or snack. This dish is a good source of protein and is high in fiber, with less than 5 grams of sugar.

Oats And Chia Pudding Recipe Equipment Needed

1. Medium-sized bowl
2. Spoon or spatula for mixing
3. Measuring cups
4. Measuring spoons
5. Refrigerator
6. Container with a lid or plastic wrap to cover the bowl
7. Serving bowls or jars
8. Knife (for slicing fresh fruit)
9. Cutting board (optional, for fruit preparation)
10. Serving spoon

FAQ

• Can I use steel-cut oats instead of rolled oats?If you happen to have some steel-cut oats—also known as Irish oats—on hand, don’t use them in this recipe. They would require much more time to cook and absorb all the required liquid to achieve the right consistency. So, for any form of no-cook pudding, stick to rolled oats.
• How long should I chill the pudding?Chill the pudding for at least 4 hours, or overnight, for the best consistency and flavor.
• Is this recipe suitable for vegans?Yes, substitute honey with maple syrup, and ensure the milk is plant-based, like almond milk, to keep it vegan.
• Can I make this with regular cow’s milk?Indeed, any milk can stand in for almond milk, including milk with a basis in dairy.
• How long will the pudding keep in the refrigerator?Keep the pudding in the refrigerator in an airtight container for no more than 3-4 days.
• What are good toppings for this pudding?Fresh fruit, nuts, seeds, or even a sprinkle of cinnamon or cocoa powder make excellent toppings.

Oats And Chia Pudding Recipe Substitutions and Variations

1/2 cup rolled oats can be changed out for steel-cut oats or quinoa flakes for a different texture. You can also switch out other ingredients in this recipe, including:
1 tablespoon nut butter for any type of nut butter;
1 tablespoon chia seeds for flax seeds;
1/4 teaspoon vanilla for a different flavoring;
1/2 banana (mashed) for another serving of nut butter;
1/8 teaspoon salt;
1 tablespoon maple syrup, honey, or agave nectar;
1/2 cup chopped apple or other fruit.
1/4 cup chia seeds can be swapped for ground flaxseeds, but the texture will be somewhat different.
2 cups almond milk can be replaced with soy milk, coconut milk, or cow’s milk for differing tastes.
A tablespoon of honey may be swapped out for agave syrup or date syrup to make this vegan. 1 tablespoon agave syrup 1 tablespoon date syrup
1 teaspoon vanilla extract can be exchanged for almond extract or a hint of cinnamon to create a unique flavor.

Pro Tips

1. For a smoother consistency, blend the almond milk with the oats and chia seeds before refrigerating. This can help break down the oats further and create a creamier texture.

2. Toast nuts or seeds before using them as toppings. This enhances their flavor and adds a delicious crunch to the pudding.

3. Experiment with layering. Add a scoop of yogurt or a dollop of nut butter between layers of pudding to add more flavor and texture.

4. Add spices for extra flavor. Cinnamon, nutmeg, or cardamom can complement the vanilla and sweetener, adding depth to the dish.

5. Use frozen fruit if fresh isn’t available. Thaw them slightly before adding them on top, or stir them in before refrigerating for a burst of flavor and natural sweetness.