This recipe for Chia Pudding is made with Greek Yogurt is deliciously creamy, totally healthy, and very quick and easy to make. The perfect make-ahead breakfast to grab on the go. Vegan-adaptable & Gluten-free. Video.
Write it on your heart that every day is the best day in the year.
Ralph Waldo Emerson
This chia pudding recipe was always a crowd-pleaser in our catering business! With all the colorful toppings, they were beautiful to look at, and we loved making them too, because we could make hundreds of small jars one to two days ahead, refrigerate them, and top them with fresh, beautiful berries right before serving. Easy peasy!
Perfectly creamy, our chia pudding recipe uses Greek yogurt (or vegan yogurt) combined with fruit and spices**.** It can be stored in your fridge in single-serving jars for up to five days, making it a very convenient “grab and go” breakfast.
Table of Contents
Why We Love Chia Seed Pudding with Yogurt!
- Chia Pudding is a great way to add chia seeds into your diet- healthy and full of protein, fiber, omega 3’s, antioxidants, and essential minerals.
- It is easy to make and can be made ahead! Perfect for busy mornings!
- Highly versatile, chia pudding can easily be adapted to your diet- make it vegan, keto, or vegetarian.
- Chia pudding can be customized with different toppings, spices, nuts and seeds- making it easy for the whole family to love!
WATCH: How to Make Chia Seed Pudding with Yogurt
Yogurt Chia Pudding Ingredients
- Chia seeds– the star of the show! Full of calcium, fiber, iron and omega 3’s.
- We add Greek yogurt to our chia pudding for a burst of probiotics- feel free to use plant-based coconut yogurt like Cocojune, or cashew yogurt if you prefer.
- Milk- Almond, coconut or soy milk- and real milk works too.
- Sweetener- maple syrup, honey or coconut sugar all work well here!
- Vanilla – a little flavor enhancer!
See the recipe card below for a complete list of ingredients and measurements.
How to Make Chia Pudding with Yogurt
Step One– Choose your container. I like using a quart ball jar, a bowl with a lid works too.
Add hot boiled water and stir in chia. This starts hydrating the chia into plump and silky morsels. Let sit 5 minutes (just about the time it takes to add ingredients in Step two!).
Chia pudding is usually refrigerated overnight to plump up fully. The hot water speeds up the process allowing you to enjoy the pudding within an hour!
Step Two– Add honey or maple syrup, vanilla and salt.
Step Three– Mix in yogurt and nut milk. Feel free to use vegan yogurt.
Step Four– Refrigerate, covered, for at least one hour before serving. You can also store in 8 oz containers for 4 portioned servings.
Yogurt Chia Pudding Variations
Add spices and fruit if desired. Here are some of our favorite additions (see recipe):
- Golden Glow with turmeric, mango and dates.
- Mexican Cacao Dream with just a touch of ancho chili and cinnamon.
- Berry Happy with a hint of cardamom and fresh berries.
Toppings for this Chia Pudding Recipe with Yogurt
- Fresh berries: blueberries, blackberries, raspberries, strawberries
- Nuts and Seeds: pumpkin seeds, hemp seeds, sunflower seeds, almonds, cashews, pecans, walnuts and hazelnuts
- Misc Toppings: Coconut, dried fruit, freeze-dried berries, cacao nibs, mini chocolate chips, granola
- Crumbled cookies like our breakfast cookies or cowgirl cookies
How long does Chia Pudding last?
Chia Pudding keeps up to 5 days in an airtight container in the refrigerator.
Can you freeze chia pudding?
Yes, you can freeze chia pudding for up toe 2 months in the freezer.
Greek Yogurt Chia Pudding Recipe FAQs
Believed to be from Central America, chia seeds were an essential ingredient used for food, medicine, and cosmetics in ancient civilizations. Chia is tiny black or white seeds from the plant salvia hispanica, a member of the mint family.
Chia seeds are high in antioxidants, fiber, minerals and omega-3 antioxidants. They may support heart health, promote strong bones, and improve blood sugar.
The mild seeds plump up in liquid, forming a gel around the seed. The texture is smooth and creamy and a bit reminiscent to tapioca, taking on whatever flavor they are paired with.
You May Also Enjoy
- Instant Pot Steel Cut Oats with Pumpkin and Walnuts
- Vegan Tofu Scramble
- The BEST Vegan Breakfast Cookies
- Rhubarb Jam with Chia Seeds
- Homemade Maple Granola Recipe (Vegan & Gluten-free)
- Vegan French Toast
- Strawberry Tiramisu
Hope this chia pudding adds some ease and delight to your day!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Chia Pudding Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups
- Category: Breakfast, Dessert
- Method: stirred
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Chia Pudding with creamy Greek yogurt is totally healthy, deliciously creamy and so very fast and easy to make. The perfect make-ahead breakfast or snack to grab on the go. Vegan adaptable!
Ingredients
Chia Yogurt Base Mix
- 1/3 cup chia seeds
- 1/2 cup boiled hot water
- 3 tablespoons maple syrup, honey or coconut sugar
- 2 teaspoon vanilla
- pinch of sea salt
- 1 1/2 cups Greek yogurt (or vegan yogurt)
- 1 1/2 cups milk ( almond, coconut, soy, etc.)
See notes for 3 optional flavors.
Instructions
- In a bowl or quart jar, mix chia seeds and hot water. Let sit about 5 minutes. This starts hydrating the chia seed more quickly.
- Stir in vanilla, sweetener and pinch of salt.
- Add greek yogurt and milk. Whisk to combine thoroughly. (At this point you could divide into 4 smaller jars.)
- At this stage it will keep in the refrigerator for 4-5 days.
- Add preferred flavor and fruits to serve. Refrigerate at least an hour before serving.
Notes
3 Optional flavors:
Golden Glow
- 1 cup chia yogurt base mix
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ginger powder
- 1/8 teaspoon orange zest
- fresh cubed mango
- 2 dates
- toasted coconut flakes
Mexican Cacao Dream
- 1 cup chia yogurt base mix
- 2 teaspoons raw chocolate powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ancho chili powder
- 2 teaspoons maple syrup
- 2 teaspoon cacao nibs
- banana slices
Berry Happy
- 1 cup chia yogurt base mix
- 1/4 teaspoon ground cardamom
- fresh raspberries
- fresh blueberries
- fresh strawberries
- sliced almonds
If pre-making with fruit added: refrigerate and serve within 2-3 days.
Chia pudding is usually refrigerated overnight to plump up fully. The hot water speeds up the process allowing you to enjoy the pudding within an hour!
Nutrition
- Serving Size: 1 cup
- Calories: 258
- Sugar: 22.2 g
- Sodium: 80.3 mg
- Fat: 9.8 g
- Saturated Fat: 3.1 g
- Carbohydrates: 28.1 g
- Fiber: 4.9 g
- Protein: 15.1 g
- Cholesterol: 15.7 mg
The recipes for Chia Pudding were fantastic! Although all three are fantastic, my current fave is the Berry Happy chia pudding. The Mexican Cacao Dream will also be my go-to if I have a chocolate craving in a few weeks. The best part is that I can mix and match any of the three flavors.
Glad you are having fun with these!
I’m really enjoying this as a breakfast alternative and am onto my second batch! But I’m very curious about whether it’s supposed to be this runny?? Other recipes say 1 C liquid for every 1/4 C chia seeds. Between the hot water, milk and yoghurt in this recipe, there is a LOT of liquid for 1/3 C of chia seeds.
It depends on the yogurt you use. I use a thick Greek yogurt. You can adjust the recipe by adding less milk or yogurt to find the desired consistency. 🙂
I’ll try a different yoghurt and adjust the quantities! I used home-made almond milk, and this morning I noticed it was even runnier than ever X-D
oh ya that could be it.
The absolute easiest chia pudding recipe! I have friends ask me how to make it all the time. I invite them over and in 10 minutes they have their very own batch of chia pudding!
I love that Carolina!
This was delicious tasting but way too loose. I’m not sure where I went wrong.
I wonder if it could have been the type of yogurt you used? Do you remember the type/brand?
I used Chobani Greek low-fat yogurt
Thanks-I have not tried that one. Well it will be looser than coconut milk for sure, if you are used to that texture. But thicker yogurts usually do pretty well. Lately I’ve been using Cocojune coconut yogurt with great results.
Wow, the Greek yogurt brings it to a whole other level of deliciousness.
Glad you gave it a try Nappie Dee! Thanks for the review.
Isn’t it bad to reheat the yoghurt as the chia with hot water is still warm after the 5 min?
Hi Isa, The amount of yogurt and milk is greater than the warm chia, and the warmth does not affect the product.
I wish that you would say how many servings a recipe makes. I’m guessing this makes 4 servings since you say it can be put into four smaller jars. Serving size helps me know whether I need to double a recipe or cut it in half or make as is. Also for this recipe is the nutrition information for full fat yogurt, non fat yogurt or something in between?
Hi Barbara, On the recipe card under the title is the yield- where is says this makes 4 cups. The nutritional info is for whole milk greek yogurt.
I tried the Mexican Cacao Dream today. So delicious! I will be making chia pudding often!
Oh good, happy you enjoyed Jennifer!
For the Mexican chocolate variation, does raw chocolate powder equal cocoa powder? Not familiar with ‘raw chocolate powder’. Thank you!
Yes they can be used interchangeably. Most cocoa powder is roasted making it more mild and less bitter. Raw cocoa or cacao is not heated so retains more nutritional benefits.
this chia pudding is delish! sooo creamy and dreamy!
I used Fage greek yogurt 5% and for the milk, 1 cup 2% milk and 1/2 cup coconut milk. The only problem is that I would want to eat the whole batch at once lol!
Ha! I hear you Elisabetta. I find keeping it in single portions in the fridge is helpful. So happy you are enjoying. 🙂