Yogurt chia pudding takes all the good things from any other chia pudding: high fibre, amino acids, antioxidants, and so on (source) and adds high-protein yogurt to the mix to make a more filling snack or breakfast. As written this makes enough to fill three 500 ml (2-cup) jars with chia pudding and some toppings but can easily be doubled.

Since chia seeds have a neutral flavour, you can add them to just about anything. This makes a nice thick chia pudding with a very satisfying texture and 16 grams of protein (and 8 grams of fibre!) per serving. I made the batch pictured for a friend of mine to keep in the freezer for postpartum meals since it’s such an easy filling snack.

Recipe Rundown: Yogurt Chia Pudding

• Texture: fairly smooth with a bit of crunch from the chia seeds. This is a thick chia pudding. If you don’t like the texture of the seeds but still want to try making yogurt chia pudding, blend it (see chocolate chia mousse).
• Flavour: depends on the type of yogurt you use. It’ll mostly taste of yogurt, with some lemon and a hint of vanilla.
• Difficulty: very easy. Simply stir everything together and refrigerate for a couple of hours.

Ingredients

• Yogurt: use any yogurt you like, but note that a thicker, Greek-style yogurt will taste better and provide a better texture. If you use a thinner yogurt, reduce the added milk accordingly.
• Milk: not in the picture, which is an oversight (sorry!) but you can use any milk you like, non-dairy or dairy. Please note that I always write my recipes with non-dairy alternatives because I’m allergic to milk.
• Chia seeds: any colour, it doesn’t matter. I haven’t tried making this with ground chia.
• Honey: use maple syrup if you want a fully vegan option.
• Lemon: try subbing orange or even grapefruit for the lemon. It’s only for taste and can be omitted if preferred. The mix of lemon zest and vanilla extract add a nice birthday cake flavour.

For more chia seed pudding recipes, try my rhubarb chia pudding, coconut milk chia pudding, and blended chocolate chia pudding parfait.

Step by Step Photos

Step 1: add everything but the chia seeds to a bowl and whisk well to combine.

Step 2: whisk in the chia seeds. Since this is a thick pudding, one mix is usually enough.

Step 3: cover and refrigerate for at least two hours. I cover the bowl with a plate or lid.

Step 4: layer into jars with toppings or serve as is.

How to Store

Storage: keep in a sealed container for up to five days. If it’s separated at all during storage, whisk again before serving. I’ve never had this happen but every yogurt is different.

Freezing: yes, you can freeze yogurt chia pudding, and it freezes well. Prepare as usual and spoon into freezer-safe containers (I use canning jars). Freeze for up to three months and thaw in the refrigerator before serving as usual. If you’re going to prep with fruit or toppings, either use frozen fruit and keep it frozen, or make some kind of cooked puree. Don’t use thawed frozen fruit.

Expert Tips

• No need to re-whisk: some chia pudding recipes call for the pudding to be whisked once to stir in the seeds, and then again after a few minutes to prevent the seeds from settling to the bottom. Since this is a thick mixture with the yogurt, you don’t need to mix a second time.
• Sweeten to taste: this is made with unsweetened yogurt so that you can adjust the sweetness to your personal preference. As written, it ends up being a teaspoon of honey per serving, which might be a little sweet for some. I usually don’t add honey if I’m planning on having it for breakfast rather than a treat/snack but it depends on how much of a sweet tooth you have.
• Use yogurt you like: the primary flavour will probably be yogurt, depending on the type you use, so choose one that you like the taste of.
• Plan ahead: like any chia pudding, this one needs a little time for the seeds to gel and achieve the correct texture. If you plan on packing for work or having for breakfast, it’s best to prep the night before or even on the weekend.

More Chia Recipes

Oatmeal Breakfast Cookies
Almond Butter Granola
Vegan Protein Shake (no powders)
Trail Mix Cookies

If you make this Yogurt Chia Pudding recipe or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.