This creamy chia seed pudding with yogurt gives your morning a healthy boost. It’s so easy to make with no cooking needed. Just stir, sit, and enjoy! Each serving is topped with fresh berries and almonds.
Table of Contents
If you’re a fan of overnight oats for a healthy breakfast or snack, you’ll love chia yogurt pudding. Chia seeds are packed with fiber and nutrients for a satiating easy-to-prepare meal. Mixed with Greek yogurt adds a creamy texture, extra protein, and probiotics. The best way to describe the texture is like tapioca pudding (that doesn’t require cooking). Plus, it’s a more nutrient-rich ingredient alternative.
This chia pudding recipe is perfect for making a batch for meal prep to refrigerate overnight. I like putting them in mason jars for individual servings that are portioned out. Add your favorite toppings like fresh fruit and nuts to enjoy the next day. I’ve added mixed berries and crunchy almonds for a colorful and delicious combination, but it’s easy to customize!
- Milk: Add almond milk, your favorite plant-based milk, or dairy milk. This adds moisture so that the seeds can absorb the liquid to gelatinize.
- Yogurt: For extra creaminess, protein, and nutrients like probiotics. I recommend full-fat Greek yogurt for a thicker consistency; however, regular yogurt works well too. Use plain unsweetened, vanilla, or a fruit flavor.
- Chia Seeds: They contain fiber and Omega-3 fatty acids for a healthy nutrient boost. The surface creates a gel-like coating that helps to thicken the consistency of the yogurt chia pudding. Black or white chia seeds can be used. Make sure they are not expired.
- Sweetener: Honey or maple syrup adds a natural sweetness to the pudding. Adjust the amount to taste.
- Flavoring: A small amount of vanilla extract adds dimension to the plain yogurt base. This can be omitted if using flavored yogurt.
- Fruit: A combination of berries like strawberries, blueberries, and raspberries adds colorful phytonutrients, fiber, and vitamins to the chia pudding. You’ll need 1 cup.
- Nuts: For added crunch, sprinkle on some sliced, slivered, or chopped almonds.
How to make yogurt chia seed pudding
This recipe for chia pudding with yogurt makes enough for four servings. To make a large batch, whisk together the almond milk, chia seeds, honey, and vanilla. This helps the seeds absorb the liquid so they can swell and gelatinize. Stir in the yogurt, then cover and refrigerate for 2 hours or overnight.
The longer the pudding sits, the thicker it will become. Stir and serve it in bowls, and top with fresh berries and almonds. Alternatively, portion the pudding into glass jars or containers for meal prep. Add the berries and nuts on top, or wait until ready to eat for the best taste.
Now that you have a base for the yogurt chia seed pudding, it’s easy to customize! Try these delicious flavor and topping ideas when you make your next batch.
- Milk: Use dairy, coconut milk, cashew milk, soy milk, rice milk, oat milk, or other plant-based alternatives.
- Yogurt: Different types of yogurt can be used, like plant-based, unstrained traditional yogurt, Austrailian, French-style, or Icelandic. Use plain, vanilla, chocolate, or fruit-flavored yogurt. Adjust the sweetener if using sweetened yogurt.
- Sweetener: Try maple syrup, date paste, agave, brown sugar, or cane sugar. Use erythritol, stevia, or monk fruit for a low-calorie or high-intensity sweetener option.
- Chocolate: Add chocolate chips, cocoa powder or cacao powder, or cocoa nibs for a chocolatey flavor.
- Fruit: Add mango, bananas, kiwi, pineapple, peaches, or cherries. Add a strawberry, raspberry, or boysenberry jam swirl.
- Nuts and Seeds: Add crunchy peanuts, cashews, walnuts, pumpkin seeds, or shredded coconut. Add nut butter like peanut butter or almond butter for extra protein.
- Granola: Add homemade granola for crunch. The oats also add extra fiber.
- Spices: Add nutmeg, ginger, cinnamon, or cardamom to enhance the sweetness.
Other chia puddings to try
- Classic chia seed pudding
- Chocolate strawberry chia pudding
- Chocolate chia pudding recipe
- Chia seed protein pudding
Frequently asked questions
Chia is tiny, nutrient-rich superfood seeds from a flowering plant called salvia hispanica. They have a neutral flavor and are versatile in food and beverage recipes. You can find them pre-packaged or sold in bulk at many grocery and health food stores. They are rich in omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
There is no recommended amount to eat per day. According to LiveStrong.com, an ounce of chia seeds (about 2 tablespoons) contains 136 calories, 4.6 grams of protein, 8.6 grams of fat, and 9.6 grams of fiber. Each serving of this pudding recipe contains about 1 tablespoon of chia seeds.
Yes! Evenly portion out the chia pudding into at least 8-ounce jars or containers after mixing. It should last up to 5 days. Wait to add the fruit and nuts for the best taste, or add and consume within 3 days.
Sprinkle them on oats, yogurt, cereals, or salads. They are great in smoothies and homemade snacks like energy bites or granola bars. Add them to drinks like lemonade to add a fun texture to each sip. Let them sit overnight in overnight oats and chia seed pudding for a thick, delicious, and healthy breakfast or snack.
Can I soak chia seeds in yogurt?
The yogurt must be diluted first with some water, dairy, or plant-based milk before adding the chia seeds. Water is needed for the seeds to absorb and gel. Yogurt alone has too much protein solids and not enough moisture to properly hydrate the chia seeds.
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Chia Seed Pudding with Yogurt
- 1 cup unsweetened almond milk
- ¼ cup chia seeds
- 2 tablespoons honey, or maple syrup
- 1 teaspoon vanilla extract, optional
- 1 cup plain greek yogurt
- ½ cup sliced strawberries
- ¼ cup blueberries
- ¼ cup raspberries
- ¼ cup sliced almonds
- Make the Pudding – In a medium bowl, whisk together the almond milk, chia seeds, honey, and vanilla (if using). Let stand for 10 minutes to allow the seeds to swell. Whisk in the yogurt.
- Refrigerate – Cover and refrigerate for 2 hours or overnight. The pudding thickens more the longer it sits.
- To Serve – Remove from the refrigerator. Stir the pudding and divide into 4 serving bowls. Top with berries and almonds.
- Milk Options: Dairy milk, almond milk, soy milk, rice milk, cashew milk, oat milk, or coconut milk. Plant-based milk will give a slightly thinner consistency.
- Yogurt Options: Greek, unstrained, plant-based, plain or sweetened, flavored with vanilla or fruit.
- Storage Containers: For individual servings, use 8-ounce wide-mouth glass jars or plastic containers.
- Storing: Refrigerate in an airtight container or glass jar for up to 5 days. It’s best to add the berries and nuts right before serving or eaten within 1 to 3 days.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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