Go Back
+ servings
three jars of berry-topped chia pudding on a marble background

How to make Chia Pudding

How to make Chia Pudding - this easy make-ahead recipe soaks overnight in the fridge for a gut-friendly breakfast. Easily made vegan, this simple chia pudding is for everyone to enjoy!
Course Breakfast
Cuisine American
Keyword Chia Seeds, Gluten-free
Prep Time 5 minutes
Resting time 3 hours
Total Time 5 minutes
Servings 4
Calories 170kcal


How to make Chia Pudding for One

  • 2 tablespoon chia seeds
  • 2 tablespoon plain yoghurt
  • 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


  • 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.
  • 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.


  • Nutrition Values are an estimate only
  • Chia pudding will last 3-5 days in the fridge.


Calories: 170kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 203mg | Fiber: 7g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 0.7mg | Calcium: 219mg | Iron: 1.6mg