Chia Seed Pudding is the perfect make-ahead feel good breakfast or snack!

A little dairy, some chia seeds, and a swirl of honey are all it takes to make a breakfast that keeps everyone energized all morning long!

Top it with your favorite fruit, nut butter, or granola.

chia seed pudding topped with fruit

What is Chia Seed Pudding?

  • Chia seeds are indeed a superfood, and mixed with milk (or non-dairy milk) and a bit of yogurt it thickens up slightly.
  • Healthy and delicious, chia seed pudding is a meal prepper’s dream and makes an ideal breakfast or a post-workout snack topped with fruit.
  • It stays fresh and ready to eat for up to 4 days in the fridge!
  • It’s keto-friendly, high in fiber and protein, and loaded with healthy fats that keep you feeling fuller longer.
ingredients assembled to make chia seed pudding, including chia seeds, fresh fruit, yogurt, honey, and milk

Ingredients for Chia Seed Pudding 

CHIA SEEDS: Chia seeds are worth their weight in culinary gold! Add them to oatmeal, baked goods, or smoothies. Black or white chia seeds will work for this recipe.

MILK: Any type of milk will work, however, creamier blends like whole milk, almond milk, or oat milk will make the pudding rich and creamy.

YOGURT: Greek yogurt will make the pudding thicker than regular yogurt. Plain yogurt is my go-to, but you can try different flavors like vanilla, berry, or banana.

SWEETENER: To sweeten your pudding, honey, agave, and maple syrup are great choices.

TOPPINGS: Choose fresh fruit or frozen fruit (if you’re meal prepping), a scoop of mixed fruit salad, or a crunchy spoonful of homemade granola, sliced almonds, coconut, nuts, or dried fruit.

How to Make Chia Seed Pudding

  1. Whisk chia seeds and milk in a bowl and let it rest for 5 minutes.
  2. Whisk in yogurt and honey until blended (as per the recipe below).
  3. Divide equally into containers, cover, and refrigerate overnight.

Add toppings like fruit or nut butter and serve.

  • Keep chia seed pudding in the refrigerator and use it up within 5 days.

Other Delicious Breakfasts To Try

Did your family enjoy this Chia Seed Pudding Recipe? Leave a comment and a rating below!

chia seed pudding topped with fruit
5 from 15 votes↑ Click stars to rate now!
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Chia Seed Pudding

Creamy, low-calorie chia seed pudding is a delicious and healthy breakfast!
Prep Time 5 minutes
Resting time 5 minutes
Total Time 10 minutes
Servings 4


  • 1 ⅔ cups unsweetened almond milk or whole milk, oat, soy, or other milk substitute
  • ¾ cup yogurt plain or flavored
  • ½ cup chia seeds
  • 2 tablespoons honey or other sweetener
  • 2 cups fresh fruit


  • Pour the milk into a medium bowl. While whisking, add the chia seeds. Let rest for 5 minutes.
  • Whisk yogurt and honey into the chia seed mixture until well combined.
  • Pour into 4 small jars or containers and cover. Refrigerate for at least 8 hours and up to 4 days.
  • Top each jar with fresh fruit for serving.


  • Flavorings such as 1 teaspoon of vanilla extract, or ¼ teaspoon of cinnamon or other spices can be added.
  • When using sweetened yogurt or almond milk, consider reducing or eliminating the honey or other sweetener.
  • Yogurt is an optional ingredient in chia pudding.
5 from 15 votes

Nutrition Information

Calories: 245 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 166mg | Potassium: 269mg | Fiber: 10g | Sugar: 24g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 321mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
chia seed pudding in jars topped with fruit with text
chia seed pudding in jars with text
chia seed pudding with text
chia seed pudding and ingredients with text


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Thanks for the recipe! A bit different than the one I currently use, which I just got a few days ago from a friend 1000+ miles away as I’d forgotten the exact quantities. Lazy (smart?) I just put my coconut milk & other ingredients into a bottle & shake them up for a while before putting it into the fridge.
    Definitely going to give this one a try!