Overnight oats with chia seeds are the ultimate healthy breakfast. Easy, fast, zero cooking required.
- 1/2 cup rolled oats* (see note below)
- 1/2 cup chopped walnuts*
- 3 tablespoons chia seeds
- 1/8 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1 1/4 cups non-dairy milk*
- 1 to 2 tablespoons pure maple syrup*
- 1 teaspoon vanilla extract
- In a large lidded container, combine the oats, walnuts, chia seeds, cinnamon, and salt.
- Add the milk, maple syrup, and vanilla extract. Stir to combine thoroughly. Set aside for 10-15 minutes.
- Stir the pudding once more to make sure the chia seeds are not clumping up into one big chunk. Close the container and chill in the fridge for at least a couple of hours or overnight.
- Serve the pudding with fruit, nut butter, and/or extra nuts. (Keep in an airtight container in the fridge for up to 5 days. If your oats get too thick after a few days, thin them out with a splash of milk.)
- “Old-fashioned” rolled oats are best because they’re less refined than “quick-cooking”, and thus retain slightly more nutrients. But you can make this recipe with either type.
- Pecans, almonds, cashews, or pistachios will work just as well.
- Any liquid sweetener will work instead of maple – like honey, date syrup, or agave.
- Any non-dairy milk will work (almond, soy, cashew, etc.).
- Serving Size: 1/3 of the recipe, without toppings
- Calories: 310
- Fat: 19.3 g
- Carbohydrates: 27.3 g
- Fiber: 7 g
- Protein: 10.2 g
Keywords: breakfast, oatmeal, overnight oats, chia seeds