Chia pudding with yogurt is a creamy, protein-packed breakfast made by soaking chia seeds overnight until thick and pudding-like. It’s easy to make ahead, naturally gut-friendly, and customizable with your favorite toppings. This simple recipe is perfect for busy mornings.
I have this super simple chia pudding on repeat
Chia pudding is one of the silliest recipes to make. Basically, you make it like this:
- Put some chia seeds into a jar.
- Add liquid to the jar.
- Maybe add some sweetener and / or something for flavour.
- Stir it up.
- Put in the fridge for at least a few hours to set up.
- Your chia pudding is done!
A recipe seems almost irrelevant, except that I've tested dozens and dozens of different liquid ratios, sweeteners, and flavor combinations to come up with this, my very favorite chia pudding recipe.
I like making chia pudding with yogurt because it adds a creaminess and a bit of tang to the pudding, and yogurt is great for digestive health. A tiny splash of maple syrup sweetens it just so, and a whiff of vanilla is the perfect finish.
Much like with these DIY fruit and yogurt cups, chia pudding is a great make-ahead breakfast or snack. I like adding frozen blueberries on top and letting them get all melty and perfect, but definitely choose your own adventure when it comes to toppings.
Chia pudding math
I've tried a bunch of different formulas to find out the chia pudding taste and texture I like best, and what I've settled on is one part chia seeds to six parts liquid.
For the liquid, my preference is to use one part plain yogurt and two parts plant-based milk. If that sounds like complicated math, worry not, I've broken it down into portions in the recipe below.
Easy Chia Pudding with Yogurt
Ingredients
How to make Chia Pudding for One
- 2 tablespoon chia seeds
- 2 tablespoon plain yoghurt
- ⅓ cup milk of your choice oat, almond, cow
- ½ teaspoon maple syrup
- a tiny splash of vanilla extract
How to make Chia Pudding for 4-6
- ½ cup chia seeds
- 1 cup plain yoghurt
- 2 cups milk of your choice oat, almond, cow
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Place the chia seeds, yoghurt, milk, maple syrup, and vanilla into a jar (for the large batch I find a one-liter wide-mouth mason jar works perfectly) and stir well.2 tablespoon chia seeds, 2 tablespoon plain yoghurt, ⅓ cup milk of your choice, ½ teaspoon maple syrup, a tiny splash of vanilla extract
- Let the mixture stand on the counter top for about 10 minutes, then stir again to break up any clumps.
- Screw a lid onto the jar, and place into the refrigerator overnight, or for at least 3 hours.
- When you're ready to serve, stir the chia pudding, spoon into bowls, and add any desired toppings.
Notes
- Nutrition Values are an estimate only
- Chia pudding will last 3-5 days in the fridge.
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The main thing is figuring out the ratio of chia seeds to liquid that works best for you. If you want a thicker pudding you'll want more chia seeds and less liquid, and if you want a thinner pudding you'll need fewer chia seeds and more liquid.
- The chia seeds will settle to the bottom of the jar after you first mix them. This is totally normal. I like to let the jar stand on the counter for 10 minutes and then give it another good stir before placing in the fridge to soak. This helps prevent clumps and distributes the chia seeds more evenly.
- Don't add any toppings until after this 10 minute resting time, or they'll sink to the bottom as well.
- Can I make this chia pudding vegan? Absolutely! You can either replace the yogurt with a non-dairy yogurt or a similar amount of non-dairy milk.
- Play around with the toppings. My favourite is frozen berries, which I gently put on top of the pudding the night before, so when I pull it out in the morning the berries are thawed and their syrupy juices have melted into the pudding. Otherwise a diced banana, a dusting of cinnamon, or a sprinkle of toasted almonds are all very fine options.
Nutrition
Rebecca Goodman says
My 9 year old love this as an after school snack! Delicious, Thank you!!
Katie Trant says
This is such a good idea for an after school snack!
Sustainable Cooks - Sarah says
I had texture issues the first time I tried Chia pudding, but after a few bites I realized it was both awesome and delicious! This version is amazing.
Katie Trant says
I find that the yoghurt really helps with those texture issues. Without it I find chia pudding gummy and weird and I don't like it nearly as much.
Maclean Nash says
This recipe is delicious and your chia seed - liquid ratio is spot on! I cant wait to try your fresca!
THANK YOU!
Katie Trant says
Yay! Glad you like this chia pudding technique as much as I do!
Jess says
This looks lovely! I must admit I've never had chia pudding before but I think I'll try making it for my son and I. Can you use whole cows milk instead of plant milk? I'd rather not buy an extra ingredient and we don't use plant milk for anything else x
Katie Trant says
Hi Jess! You can definitely use whole cow's milk in the same quantity. The flavour will be slightly different, but no sense in buying plant milk if you don't use it. I hope your little guy likes this!