This simple yogurt chia pudding is THE quick, easy breakfast of champions. You just have to do 5 minutes of prep the night before. I am a chia pudding superfan, and if chia pudding is on the menu anywhere I go, I WILL be ordering it.
I finally cracked the code to get the consistency I love (spoonable, but not too thick), so instead of this being my go-to healthy breakfast or snack while traveling, I get to enjoy it at home. If you’ve made chia seed pudding at home and been unimpressed with the texture, the secret is adding yogurt to help it thicken up!
The best part of this is how easily you can make this recipe your own. Add your favorite kind of toppings (I love berries, nuts, or coconut) or flavoring (chocolate, almond or vanilla) to keep it interesting. My kids love to help me prep a few on Sunday night. During the week they can grab one, top it off with their favorite fruit, and eat it on the way to school.
Ingredient Notes and Substitutions:
This is really such a simple recipe, and the most important thing is the ratio of greek yogurt to milk to chia seeds. Generally, as long as you keep it 1 cup yogurt : 1 cup milk : 4 Tablespoons chia seeds, it should work out. The best part is, once you get a feel for how you like it, it’s very easy to customize.
- Plain greek yogurt: we use 1 cup plain, full-fat, greek yogurt here to get the thicker consistency we like. You can switch the yogurt here, or use a flavor, but it will change the consistency of everything.
- Milk: we generally use 1 cup of 2%, because that’s what we keep on hand in the fridge. This can easily be substituted for almond milk, coconut milk, or soy milk, but the consistency may be slightly different with each one.
- Chia seeds: we usually grab a bag from Trader Joe’s and we’ll go through it in about a month. This recipe needs 4 tablespoons (I have a lot of kids, and we put these in our smoothies, too). The most important thing to note is that your chia seeds should not be expired or sticking together. That means it’s time to toss them.
- Honey: This is to sweeten it up a little. We use 1 tablespoons of raw honey, but you can also sub this for agave or
- Topping: This is where you can get creative. I love sliced almonds or toasted coconut with a little fresh fruit. My kids like to add all sorts of things like raisins, granola, jam, peanut butter or nutella.
Equipment Needed
You can make this easily with just a mixing bowl and a big spoon. If you want to make these ahead of time, meal-prep style, simple 8 oz mason jars are perfect for this.
How to Make This Simple Overnight Breakfast
This is the perfect breakfast as the weather heats up because it’s nice and chilled, but it’s good to eat year-round, too. The best part is, it’s easier enough for even your youngest kitchen helpers to make!
- Make the pudding. Whisk together the yogurt, milk, chia seeds and honey. Make sure you break up any clumps of chia seeds. Cover it with a lid or cling wrap.
- Let it chill. Refrigerate overnight. It will take about 4-6 hours to get the right texture if you’re making it the day of.
- Serve. Remove from the fridge, spoon into separate serving bowls then top with berries, almonds, or coconut (or whatever you like!), and ENJOY!
Troubleshooting Tips for Overnight Chia Seed Pudding
It can be tricky to get the right texture for chia seed pudding. The way this recipe is written, it will make a spoonable, thicker pudding. If you’re trying to get a texture you (or your kids) like better, here are some tips:
- Too thin? Add more chia seeds or more yogurt.
- Too thick? Add more milk, or use a thinner milk like almond milk
- Too clumpy? After you make it, mix it again about 30 minutes later (so don’t make it right before you go to bed!). This will help break up any chia seed clump that may have formed.
Frequently Asked Questions
We like to make a giant batch (usually 4x the ingredients). Mix all the ingredients, except the toppings, together in a large bowl. Portion it out in 8 ounce mason jars. Screw the lid on each serving and refrigerate. Pull them out when you’re ready to eat and top them with your favorite toppings.
We’ve found that our kids like it a little thicker (which is why we add the yogurt). We also like to use kid-friendly toppings like banana and peanut butter, cut up strawberries, or chocolate chips. You can even mix in some cocoa powder if they really love the chocolate flavor. If they hate the texture of the seeds, you can also use a high-powered blender to make it more of a mousse.
It stores great in the fridge in an airtight container for 3-5 days.
More Quick, Healthy Breakfasts:
Overnight Chia Pudding Recipe
Ingredients
- 1 cup plain greek yogurt
- 1 cup milk
- 4 Tablespoons chia seeds
- 1 Tablespoon honey
- For topping: sliced almonds, fresh fruit, or toasted coconut (optional)
Instructions
- In a small bowl, whisk together yogurt, milk, chia seeds and honey until combined.
- Cover and refrigerate for at least 8 hours or overnight.
- Remove from the refrigerator and stir. Portion into bowls and top with sliced almonds, fresh fruit, and/or toasted coconut (if desired).
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
