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Chia seeds absorb roughly ten times their weight in liquid, swelling into a gel that sets up thick and spoonable overnight without any oats or grains at all - which is exactly what makes this bowl keto-friendly where regular overnight oats aren't. Left in the fridge, plain seeds and milk become something closer to tapioca pudding by morning.
Per serving
220kcal
Calories
6g
Protein
14g
Carbs
16
Prep Time
10 min
Cook Time
0 min
Servings
2 people
Difficulty
easy
Fat
10g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
In a jar or bowl, whisk together the chia seeds, almond milk, sweetener, and vanilla extract until well combined.
Let the mixture sit for 5 minutes, then whisk again to break up any clumps that have formed - this second whisk is key to avoiding a lumpy texture.
Cover and refrigerate for at least 4 hours, or overnight, until the mixture has thickened into a pudding-like consistency.
Before serving, give the pudding a good stir, adding a splash more almond milk if it's thicker than you'd like.
Divide into bowls and top with the fresh berries, sliced almonds, and a light drizzle of sugar-free syrup if desired.
Whisk Twice: Chia seeds clump together quickly when first mixed with liquid, so a second whisk after the initial 5-minute rest is essential for an evenly smooth pudding instead of gel clusters. Give It Real Time to Set: Chia pudding needs a genuine 4+ hours to fully thicken - rushing this step leaves it watery and thin rather than spoonable. Use Full-Fat Almond Milk for Creaminess: Unsweetened full-fat almond or coconut milk gives a noticeably richer, creamier pudding than the lighter varieties.
This usually means the seeds weren't whisked a second time after the initial 5-minute rest, which allows clumps to form before the seeds are evenly distributed - always give it a second stir.
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