Making chia seed pudding with yogurt is one of my favorite bedtime rituals. It gives me the satisfaction of having a healthy breakfast ready in the morning with plenty of protein, fiber, and healthy fats wrapped up in one. It’s the perfect breakfast that does double duty as a healthy snack or healthy dessert.
For more breakfast recipes, make my Yogurt Parfait for additional protein or Chia Seed Oatmeal, a personal favorite. If you are not a fan of the texture of chia seeds, try Steel Cut Overnight Oats instead.
Ingredients for Chia Yogurt Pudding
This chia seeds and yogurt pudding recipe is made with simple ingredients you probably already have in your pantry and fridge. You will need the following:
- Yogurt: I love the consistency of plain full fat yogurt, but you can also use plain Greek yogurt for a thicker consistency. You can also use low-fat yogurt, fat-free yogurt or vegan yogurt such as almond milk or coconut yogurt. If you are a fan of sweetened yogurts, my Homemade Vanilla Yogurt would also be a great option.
- Milk: Use your favorite plant-based milk like Unsweetened Almond Milk, coconut milk, oat milk, or soy milk. You can also make a chia pudding with yogurt, no milk, by using water. Or, use regular dairy milk if desired.
- Sweetener: I used pure maple syrup, but you can use your preferred sweetener of choice, such as honey, brown sugar, or coconut sugar. If you choose a sugar-free version, skip the sweetener or use monk fruit maple syrup instead.
- Chia Seeds: I recommend using organic black chia seeds that you can find in most grocery stores and online (affiliate link). Other national brands include Navitas, Kirkland, Whole Foods 365, and Bob’s Red Mill.
- Vanilla Extract: Optional, but it adds a lovely, delicious flavor.
- Toppings: There are plenty of variations when it comes to toppings, so get as creative as you like. Some of my favorite toppings are fresh berries, such as my Blueberry Puree, mango, bananas, nuts and seeds, chocolate chips, granola like my chunky homemade granola, a spoonful of nut butter, such as almond butter or peanut butter, or a pinch of ground cinnamon.
How to Make Chia Seed Pudding with Yogurt?
Here are the step-by-step instructions and photos to make this yogurt chia seed pudding recipe:
- Mix yogurt mixture: In a medium bowl, whisk together yogurt, almond milk, maple syrup, and vanilla extract until smooth.
- Add chia seeds to yogurt: Stir in chia seeds with a rubber spatula and give it a good stir.
- Soak: Cover with plastic wrap. Set in the refrigerator for at least 4 hours or overnight.
- Finish with toppings: When ready to serve, scoop into bowls and enjoy with your favorite toppings, such as fresh fruit, nuts, seeds, and granola. Serve cold.
FAQs
Yes, chia seeds and yogurt is a delicious high-protein, high-fiber breakfast or snack. The perfect ratio of chia seeds to yogurt is ¼ cup chia seeds (4 tablespoons of chia seeds) to 1 cup yogurt + 1 cup liquid.
Yes, you can. However, they are easier to digest (and more enjoyable to eat) when they are soaked as they expand and gain a more gel-like consistency.
When adding chia seeds to yogurt, soak for at least 4 hours, or overnight.
Chia seeds with yogurt are a nutrient powerhouse, packed with omega-3 fatty acids, protein, fiber, vitamins, minerals, antioxidants, and gut-healthy probiotics. This, as a result, can help improve heart health, lower cholesterol, aid in weight loss, and promote gut health. To reap the most benefits from this recipe (especially if you are on a weight loss journey), it is best to keep the amount of sugar to a minimum.
If you make this Chia Yogurt Pudding recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Yogurt Chia Pudding Recipe
Ingredients
- 1 cup plain yogurt
- 1 cup almond milk, or any non-dairy milk
- 2 tablespoons maple syrup, optional
- ¼ cup chia seeds
- 1 teaspoon vanilla extract, optional
Optional Add-ins/Toppings:
- 1 cup fruit, strawberries, blackberries, and bananas
- 1/2 cup nuts, or seeds
Instructions
- Whisk together yogurt, almond milk, maple syrup, and vanilla extract in a medium-sized bowl.
- Add chia seeds to yogurt mixture, wait for 5 minutes and give it another mix. We do this because chia seeds tend to stick together when mixed with liquid. Doing so helps break up any lingering clumps of chia seeds.
- Cover with stretch film, and refrigerate for at least 4 hours or overnight.
- When ready to serve, ladle into bowls and top each bowl with fresh berries and nuts. Serve while still cold.
Notes
- Yields: This recipe makes approximately 3 cups of chia seed yogurt pudding that is ideal for 2 generous servings. The below nutritional values are per serving, but they do not include the optional toppings.
- Yogurt: While I prefer whole milk yogurt, you can use low-fat yogurt as well. Greek yogurt can also be used, but you might need to add a bit more liquid to thin it out. Finally, vegan yogurt can also be used.
- Adjust consistency: In my experience, the ratio of 1 cup of yogurt + 1 cup of milk to ¼ cup of chia seed provides the best pudding-like texture. As always, you can adjust the quantities to suit your taste. More seeds will equal a thicker chia pudding.
- Make it your own: This is a delicious base recipe for chia pudding in which you add your toppings of choice. Have fun with different flavors like almond extract, unsweetened cocoa powder, protein powder, or matcha powder; swirl in your favorite fruit jam like strawberry or raspberry, or add texture and crunch with coconut flakes, hemp seeds, almonds, cashews, and more.
- Make Ahead / Meal Prep: Make a big batch at the beginning of the week, portion it into individual containers (or mason jars), and your overnight chia pudding with yogurt is ready to enjoy throughout the week.
- Storage: Store chia pudding covered with plastic wrap or in an airtight container or mason jar in the fridge for up to 5 days.
- Reuse: The mixture will thicken the longer it sits. Add a splash of milk or water to thin it out to your desired consistency.
- This recipe is adapted from Giada’s Chia Seed Pudding recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE IT! My new go-to breakfast. So easy to make and I just add 1/4 cup of oats.
I am thrilled to hear that you enjoyed this recipe Jenn. Thanks for taking the time to leave a review.
It’s simple but packed with sufficient nutrients. Just what the doctor ordered😉
I am happy to hear that you enjoyed this recipe Nonye. Thanks for coming by and taking the time to leave a review.
Thanks for this. I made it and it is delicious. Will be adding lots of toppings!
I am thrilled to hear that Christine. Thanks for coming by and taking the time to leave a review.
Such an easy and healthy breakfast recipe.