Easy Chia Pudding with Yogurt

three jars of berry-topped chia pudding on a marble background

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Chia Seeds, Gluten-free

Prep Time 5

Resting time 3

Total Time 5

Servings

Calories 170kcal

Author Katie Trant

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

US Customary - Metric

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.
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