Overnight Chia Seed Pudding with Berry Compote (5-Jar Batch)
Mornings in our house involve a baby, a dog, two adults with jobs, and approximately zero interest in making breakfast from scratch. This recipe exists to keep weekday mornings moving without asking you to make a decision. You make five jars on Sunday, and for the rest of the week you grab one from the fridge and eat it cold; in the car, at your desk, standing in the kitchen while the coffee brews. The chia pudding is creamy and thick, the berry compote is bright and just sweet enough, and the whole thing keeps beautifully. Kiana came up with this system and it's one of the best things she's ever done for our household's sanity.
- VEG
- GF
- DF
- PF
- PREP
Estimated macros per serving
Calories ~520 · Protein ~8g · Carbs ~35g · Fat ~42g
Ingredients
For the chia pudding (5 jars):
- ⅔ cup chia seeds
- 3½ cups full-fat coconut milk (two 13.5-ounce cans)
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- Pinch of fine sea salt
For the berry compote:
- 3 cups mixed berries (fresh or frozen: blueberries, raspberries, strawberries)
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Method
- Make the chia base. In a large bowl or measuring pitcher, whisk together the coconut milk, maple syrup, vanilla extract, and salt. Add the chia seeds and whisk vigorously for 30 seconds, making sure no clumps form. Let sit for 5 minutes, then whisk again. The chia seeds tend to settle and clump in the first few minutes, so this second whisk is important.
- Divide the mixture evenly among five 12- to 16-ounce mason jars (or any lidded containers). Each jar gets roughly ¾ to ⅘ cup of the mixture — enough to leave comfortable room for the compote on top. Seal the lids and refrigerate overnight or for at least 6 hours. The pudding will thicken into a tapioca-like consistency.
- Make the berry compote. Combine the berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes until the berries break down and the mixture thickens into a loose, jammy sauce. Remove from heat and stir in the lemon zest. (Adding zest off-heat keeps the citrus flavor brighter.) Some berries should still hold their shape, and it will continue to thicken as it cools.
- Let the compote cool completely. Transfer to a jar or container. When you're ready to assemble, spoon 2–3 tablespoons of compote on top of each chia pudding jar. You can do this on Sunday for all five, or add it fresh each morning; it keeps separately for up to 10 days.
Variations & Notes
- Toppings bar: Unsweetened coconut flakes, sliced almonds, hemp seeds, cacao nibs, a drizzle of almond butter. Add them the morning you eat the jar so they stay crunchy.
- Compote swap: The blueberry compote from the Grain-Free Waffles → see recipe works here too. Make a double batch of either compote and run it across both recipes for the week.
- Tropical version: Replace the berries with mango and pineapple. Swap the lemon for lime. Add ¼ teaspoon ground turmeric to the chia base.
- Chocolate version: Add 2 tablespoons unsweetened cocoa powder to the chia base. Top with banana slices and a spoonful of almond butter instead of the compote.
- Extra Hungry: Add a scoop of your favorite protein powder (vanilla or unflavored) to the chia base before refrigerating. Or layer in ½ cup granola before topping with compote.
- Storage: Chia pudding: 5 days refrigerated. Berry compote: 10 days refrigerated. Do not freeze the assembled jars: the texture goes grainy. (The plain chia pudding base — without compote — freezes well for up to 3 months if you want to extend your prep further.)