Starting your day with a good breakfast can make all the difference, and lately, I’ve been reaching for chia seed pudding more than anything else. As someone who’s always on the move in the morning, I love that I can prepare everything the night before. No morning stress, no mess – just a ready-to-eat breakfast waiting in the fridge.
This vegan chia pudding with yogurt has become my go-to recipe when I want something that’s both filling and light. I mix it up before going to bed, and by morning, those tiny chia seeds have worked their magic. The best part? My kids think it’s fun to watch the seeds expand overnight, and they actually ask for it now – which is a win in my book.
If you’re new to chia pudding or just looking for a fresh take on your morning routine, this recipe is perfect. It’s simple, needs just a few ingredients, and you can top it with whatever fruit or nuts you have in your kitchen.
Why You’ll Love This Chia Seed Pudding
- Plant-based friendly – This dairy-free pudding is perfect for vegans and those with lactose intolerance, using simple plant-based ingredients that still deliver a creamy, satisfying texture.
- Meal prep champion – Make it the night before and wake up to a ready-to-eat breakfast – it stays fresh in the fridge for up to 5 days.
- 5-minute prep – Just mix the ingredients together and let time do the rest – no cooking or special skills needed.
- Nutrient-rich breakfast – Packed with omega-3s from chia seeds and protein from plant-based Greek yogurt, this pudding keeps you full and energized all morning.
What Kind of Chia Seeds Should I Use?
You’ll find two main types of chia seeds at the store – black and white – and either one will work perfectly fine for this pudding recipe. Both varieties have the same nutritional benefits and will gel up the same way when mixed with liquid. The black chia seeds are a bit more common and usually cost less, but if presentation matters to you, white chia seeds might be your pick since they’ll blend in more seamlessly with the light-colored yogurt. Just make sure whatever chia seeds you buy are fresh – they should have a mild, nutty smell and no rancid odor. Store them in an airtight container in a cool, dry place and they’ll stay good for months.
Options for Substitutions
This simple pudding recipe is easy to customize with different ingredients. Here are some helpful swaps:
- Chia seeds: Chia seeds are the star here and can’t be substituted since they create the pudding-like texture. However, you can use either black or white chia seeds – they work exactly the same way.
- Plant-based Greek yogurt: Any thick plant-based yogurt works well – try coconut, almond, or soy yogurt. Just make sure it’s unsweetened if you want to control the sugar content. Regular plant-based yogurt works too, but your pudding might be slightly less thick.
- Dairy-free milk: Feel free to use any plant milk you like – oat, almond, coconut, or soy milk all work great. Canned coconut milk will make it extra rich and creamy.
- Maple syrup: You can swap maple syrup with agave nectar, date syrup, or any liquid sweetener you prefer. Start with a smaller amount and adjust to taste since sweeteners vary in intensity.
- Vanilla essence: Vanilla extract, vanilla bean paste, or even the seeds from a vanilla pod will work. You could also try other flavors like almond extract or orange zest.
Watch Out for These Mistakes While Making
The biggest challenge when making chia seed pudding is getting the right consistency – skipping the initial whisking can lead to clumpy chia seeds that stick together instead of creating that smooth, pudding-like texture you’re after. To prevent this, whisk the mixture thoroughly right after combining the ingredients, then again after 10 minutes to break up any clumps that might have formed. Another common mistake is using too much liquid, which results in a runny pudding – stick to the 1:4 ratio of chia seeds to liquid (including both the yogurt and milk) for the perfect thickness. For the best results, let your pudding chill for at least 4 hours or overnight, as rushing this process will leave you with a thin, soupy mixture instead of that thick, creamy consistency you’re looking for. If you notice your pudding is too thick after chilling, simply stir in a splash of dairy-free milk until you reach your desired consistency.
What to Serve With Chia Seed Pudding?
This creamy chia seed pudding makes a perfect breakfast or snack, and there are so many tasty ways to dress it up! Fresh fruits like berries, sliced banana, or diced mango add natural sweetness and a pop of color. I love adding some crunch with a sprinkle of granola, chopped nuts, or toasted coconut flakes on top. For an extra special treat, try drizzling some almond butter or a little extra maple syrup over everything, or add a spoonful of your favorite fruit compote. Keep it simple with just one or two toppings, or go all out and create your own chia pudding parfait – it’s totally up to you!
Storage Instructions
Keep Fresh: Your chia seed pudding will stay perfect in the fridge for up to 5 days when kept in an airtight container. The longer it sits, the thicker it gets, so you might want to add a splash of plant milk if it becomes too thick for your liking. It’s a great breakfast meal prep option!
Make Ahead: This pudding is actually best when made ahead! Mix it up the night before and let those chia seeds work their magic while you sleep. They need at least 4 hours to plump up and create that perfect pudding texture, but overnight is even better.
Portion: Try dividing the mixture into individual serving jars right after mixing – it makes grabbing breakfast super easy. Add your favorite toppings like fresh fruit, granola, or a drizzle of maple syrup just before eating to keep everything fresh and crunchy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 60-1440 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-500
- Protein: 15-20 g
- Fat: 20-25 g
- Carbohydrates: 60-70 g
Ingredients
- 1/4 cup chia seeds
- 1 cup plant-based greek yogurt
- 3/4 cup dairy-free milk
- 3-4 tablespoons maple syrup
- 1/2 teaspoon vanilla essence
- A pinch of salt
- A small container or bowl with a secure lid
- Whisk or fork
Step 1: Mix Ingredients
In a small jar, combine the chia seeds, vegan Greek-style yogurt, non-dairy milk, maple syrup, vanilla extract, and a pinch of sea salt.
Stir the mixture well until everything is thoroughly combined, ensuring the chia seeds are evenly dispersed in the liquid.
Step 2: Refrigerate and Thicken
Cover the jar and place it in the refrigerator.
Allow the chia pudding to sit for at least 1 hour; for the best results, let it thicken overnight.
This extra time allows the chia seeds to expand, making the pudding much more thick, creamy, and flavorful.
Step 3: Stir and Serve
Once the pudding has thickened, give it another good stir to ensure all ingredients are evenly combined.
Serve the chia pudding while chilled.
Top it with fresh fruit or any other desired toppings.
Enjoy your refreshing and delicious chia pudding!
