This 4-ingredient overnight chia pudding with coconut milk is super easy to make and perfect for meal prep! And with so many topping options, there are endless ways to enjoy it...as a breakfast, lunch, snack or dessert! It's also vegan and gluten-free and perfect with our oil-free granola.
Add the coconut milk to a 4-cup glass bowl with a lid followed by the maple syrup, vanilla and chia seeds.
Whisk together until everything is well-combined.
Cover and refrigerate overnight (at least 5-6 hours). Use a spoon to stir and break up any chia clumps before serving.
Enjoy alone or with your favorite add-ons.
If you're able to, you can stir the pudding 1 or 2 times during refrigeration to lessen the amount of chia clumps.I found that using a wider vessel provides the best results with less clumping. I used a 7-cup glass container with a 7-inch diameter.See the post above regarding using a different type of plant-based milk.Store in an airtight container(s) in the refrigerator for up to 5 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition was calculated using Silk brand unsweetened coconut milk beverage.