Overnight Chia Pudding with Homemade Granola (Great for Pregnancy & Postpartum!!)

If there’s one thing I’ve learned as a twin mom, it’s that mornings don’t always leave time for, well… anything. That’s why I love recipes like this chia pudding parfait—it feels like a treat, but it’s secretly packed with nutrients that keep me going through diaper changes, endless laundry, and playtime sessions.

The chia pudding is creamy and nourishing, the homemade granola gives the most satisfying crunch, and the toppings? They make it feel like a café-style breakfast you didn’t have to leave home (or put on real pants) for.

Why This Pregnancy and Postpartum-Friendly Chia Pudding with Granola Is Good For You & The Baby

What I love most is that this recipe does the work while you rest. You mix it up the night before, let the chia seeds work their magic, and wake up to a breakfast that’s already waiting for you.

Add the homemade granola—which makes your kitchen smell like cinnamon heaven—and suddenly you’ve got a breakfast that feels intentional, even on the mornings when nothing else goes to plan.

Prep Time: 15 minutes + overnight / Cook Time: 25 minutes / Total Time: 40 minutes + overnight chilling / Yields: 1 serving

Ingredients (This is It!)

For the granola:

2 cups old-fashioned rolled oats
1/4 cup maple syrup
2 tablespoons melted coconut oil or unsalted butter
1/2 teaspoon ground cinnamon
Pinch of salt

For the chia pudding:

3 tablespoons chia seeds
1 cup oat milk or coconut milk
1/4 cup plain Greek yogurt
1 tablespoon honey

For the toppings:

1/4 cup sliced strawberries
1 tablespoon coconut flakes (unsweetened)
1 tablespoon Homemade Peanut Butter

Preparation Instructions

Make the granola: Preheat your oven to 300°F (150°C). In a large bowl, mix the oats, maple syrup, melted coconut oil, cinnamon, and salt until everything is evenly coated. Spread the mixture in a single, even layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway through, until golden brown and toasted. Let it cool completely on the baking sheet before storing.
Make the chia pudding: While the granola is baking or after it has cooled, prepare the chia pudding. In a jar or airtight container, combine the chia seeds, milk, Greek yogurt, and honey.
Stir vigorously with a spoon or fork for at least 30 seconds, making sure to break up any clumps.
Let the mixture sit for 5 minutes, then stir again.
Cover the container and refrigerate for at least 2 hours, or overnight, until the pudding has thickened to a gelatinous consistency.
When ready to serve, stir the chia pudding again, then pour it into a bowl. Top with the homemade granola, sliced strawberries, coconut flakes, and a drizzle of creamy peanut butter.

Tips For the Best Pregnancy-Safe Chia Pudding with Granola

More toppings: Sprinkle the chia pudding with 1-2 tablespoons mini chocolate chips, dried cranberries, sliced almonds, or puffed quinoa for more flavor and texture.
Make it chocolatey: Stir 1/2 tablespoon unsweetened cocoa powder into the chia pudding mixture for a chocolatey morning treat.
Swap the drizzle: Use my Antioxidant-Rich Homemade Chocolate Hazelnut Spread or High Fiber Homemade Almond Butter instead of peanut butter.
Add protein: Mix 1 scoop vanilla plant-based protein into the chia pudding mixture for a heartier breakfast. Adjust the consistency with more oat milk as needed.
Prep ahead: Double or triple the recipe and keep the jars in the fridge for a quick breakfast throughout the week.