A creamy, subtly sweet, and vibrant overnight chia pudding with anti-inflammatory turmeric, perfect for a quick and nourishing make-ahead breakfast.

In a medium bowl or jar, whisk together the milk, maple syrup, and vanilla extract. Add the turmeric, black pepper, and cinnamon. Whisk again until completely smooth and golde
Pour in the chia seeds. Stir vigorously with a fork or whisk for one full minute, ensuring no clumps form
Cover the bowl tightly or seal the jar. Place in the refrigerator for at least 4 hours, preferably overnight
After chilling, remove and stir. If too thick, add a tablespoon of milk. Spoon into bowls and serve with desired toppings

Always include the black pepper to boost curcumin absorption by 2000%.

Whisk thoroughly at the start to prevent chia clumps.

Use a mason jar for easy storage; shake after 30 minutes to prevent seed settling.

Can be stored in the fridge for up to 5 days. Add extra milk before serving if thickened.

Do not freeze; it ruins the creamy texture.

To serve warm, gently heat in a saucepan with a splash of milk over low heat for 2 minutes.

Keywords: turmeric chia pudding, overnight oats, golden pudding, vegan breakfast, gluten free