Apple Cinnamon Overnight Chia Pudding

Apple Cinnamon Overnight Chia Pudding is a plant-forward, make-ahead breakfast with no butter, dairy cream, cheese, meat, eggs, or added oil; hydrated chia seeds create the creamy texture. This recipe yields two ready-to-go servings and stores well in the fridge for busy mornings.

Apple Cinnamon Overnight Chia Pudding — Recipe at a glance

• Prep: 12 minutes
• Chill: 4 hours or overnight
• Total: 4 hours 12 minutes
• Yield: 2 servings

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 6 tablespoons chia seeds (about 60 g)
• 2 cups (480 ml) unsweetened soy or oat milk
• 1 medium apple, cored and finely diced (about 1 cup)
• 2 tablespoons raisins
• 1 teaspoon ground cinnamon, divided
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• Optional toppings: chopped walnuts, pumpkin seeds, or a drizzle of maple syrup

Heart-health recipe tip

Use the apple and raisins as the sweetener. Keeping the fruit whole adds texture and avoids turning the recipe into a heavily sweetened dessert. Heart rating: 5 of 5 hearts because the recipe is fully plant-based and contains no dairy, eggs, or added cooking oil. If you choose a dairy milk instead, consider swapping it for soy or oat milk to keep the recipe plant-forward and oil-free.

Instructions

1. Toss the diced apple with the lemon juice and half of the cinnamon to prevent browning and add flavor.
2. In a medium bowl or jar, whisk the plant milk, vanilla, remaining cinnamon, and chia seeds until combined.
3. Let the mixture rest 5 minutes, then whisk again to break up any clumps. This helps seeds hydrate evenly.
4. Fold in half of the apple and all of the raisins. First, add fruit now so flavors meld; reserve the remaining apple for topping.
5. Cover and refrigerate for at least 4 hours or overnight. Stir before serving. Top each portion with the remaining apple and optional toppings.
6. If you prefer a warmer breakfast, gently warm a serving in a small saucepan over low heat and add a splash of plant milk to loosen texture.

Why this recipe works

Apple, cinnamon, and vanilla deliver the familiar flavors of baked oatmeal. Meanwhile, hydrated chia seeds create a creamy, pudding-like texture without butter or dairy. Because the pudding is made with plant milk and whole fruit, it offers fiber and satisfying texture that hold up well overnight.

Variations and substitutions

• Swap the apple for a firm pear for a milder sweetness.
• Use 2 tablespoons dried cranberries instead of raisins, or omit dried fruit to reduce sugar.
• Stir in 1 tablespoon almond or peanut butter for extra richness; however, note this adds fat and calories.
• Spice it up with 1/4 teaspoon ground ginger or cardamom for warm variation.
• If you use dairy milk, switch to soy or oat milk to keep the recipe plant-forward and maintain the 5-heart rating.
• For a nut-free and oil-free version, skip nut toppings and use seeds like pumpkin or sunflower instead.

Save Time

• Prepare the make-ahead components earlier and refrigerate them until cooking or serving.

Storage

Refrigerate covered for up to 4 days. Stir before serving and add a splash of plant milk if the pudding thickens. Do not leave prepared chia pudding at room temperature for extended periods.

Nutrition Facts

Estimated nutrition per serving

Estimated per serving: Approximately 255 calories, 8 g protein, 40 g carbohydrate, 14 g fiber, 10 g fat, and 85 mg sodium, depending on plant milk and toppings. Values vary by brand and substitutions.

More chia recipes

• Blueberry Lemon Chia Pudding
• Strawberry Banana Chia Pudding
• Chocolate Raspberry Chia Pudding
• Mango Lime Chia Pudding

Explore the heart-conscious breakfast series

• Oatmeal and Heart Health
• Farina and Heart Health
• Grits and Heart Health
• Chia and Heart Health
• 10 Things That Make a Breakfast Heart-Healthy

For more plant-forward breakfast ideas, visit the The Nutrient homepage and search “chia” or “overnight” for similar make-ahead recipes.

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