Overnight Chia Seed Pudding

This overnight chia seed pudding with yogurt is my favorite easy breakfast when I want something healthy and filling. It’s creamy, lightly sweet, and packed with protein, making it perfect for meal prep mornings.

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Glass jars filled with chia pudding topped with blackberries, blueberries, and raspberries, with a gold spoon in one jar.

Why This Recipe Works

This Overnight Chia Seed Pudding with Yogurt is creamy, nourishing, and perfect for easy breakfast meal prep. Here’s why I love it:

High-Protein Breakfast: Greek yogurt and chia seeds create a protein-packed breakfast that’s both filling and energizing. It’s a great way to start the day without complicated cooking.
Easy Overnight Meal Prep: This chia pudding takes just a few minutes to mix together and then chills overnight in the refrigerator. Make several jars at once for quick grab-and-go breakfasts.
Creamy and Customizable: The combination of yogurt and milk gives this pudding a smooth, creamy texture. You can easily adjust the thickness or blend it for an extra silky consistency.
Endless Flavor Options: From fresh berries and mango to chocolate, peanut butter, or tropical coconut, this chia pudding works with almost any topping or mix-in. It’s as flexible and fun to make as my Chewy No-Bake Granola Bars
Healthy and Naturally Gluten-Free: Made with simple ingredients, this recipe fits easily into healthy eating routines while still tasting delicious.

A glass jar filled with overnight chia seed pudding, topped with blueberries, blackberries, a raspberry, and a sprig of mint, with a spoon placed inside.

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Six bowls on a marble surface containing milk, yogurt, chia seeds, vanilla extract, maple syrup, and salt.

Ingredients

Chia Seeds – These tiny seeds absorb liquid and expand to create the pudding’s thick, creamy texture. They’re rich in fiber, protein, and healthy fats, making the pudding both filling and nutritious.
Milk – Acts as the base liquid that helps the chia seeds gel. You can use dairy or any plant-based milk like almond, oat, or coconut depending on your preference. Coconut milk gives a richer flavor, while almond milk keeps it light.
Yogurt – Adds creaminess and a slight tang. Plain or vanilla yogurt both work well, and Greek yogurt makes the pudding thicker and higher in protein.
Maple Syrup – Brings a gentle sweetness that balances the tang of the yogurt. You can swap it for honey or agave syrup and adjust the amount to taste.
Vanilla Extract – Adds a warm, subtle flavor that ties everything together. You can replace it with almond extract or skip it for a simpler version.
Kosher Salt – A small pinch enhances all the other flavors and keeps the pudding from tasting flat. Sea salt works just as well if that’s what you have on hand.

For full list of ingredients and instructions, see recipe card below.

Instructions

A mixing bowl on a marble surface containing a yogurt, chia seeds, and vanilla, not yet stirred together.

A beige bowl filled with a creamy, speckled chia seed pudding, with an orange-handled spatula resting inside, on a white marble surface.

Mix the pudding base: In a bowl or jar, combine the milk, yogurt, maple syrup (or honey), vanilla extract, salt, and chia seeds. Stir well until evenly combined.
Let the chia bloom: Let the mixture sit for about 5 minutes, then stir again to break up any clumps.

A ceramic bowl of thick, creamy overnight chia seed pudding with a spoon in it, placed on a white marble surface.

Six glass jars filled with thick, creamy chia seed pudding are arranged on a white surface next to a mixing bowl containing more batter and a spoon.

Chill until set: Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
Portion and serve: Divide into bowls or jars, add your favorite toppings, and serve.

For full list of ingredients and instructions, see recipe card below.

Small glass jars filled with chia seed pudding, topped with blackberries, blueberries, raspberries, and mint leaves, arranged on a white surface with scattered berries and mint.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Fruity Options: I like to stir in mashed banana or mango puree before chilling for natural sweetness. You can also top it with fresh berries or pineapple and a sprinkle of coconut flakes.
Chocolate Lovers: Try mixing in a teaspoon of cocoa powder or a scoop of chocolate protein powder. A few mini chocolate chips or a small Nutella swirl make it taste like dessert.
Nutty & Crunchy: I love adding a spoonful of peanut butter or almond butter for richness. You can also top it with chopped nuts, granola, or hemp seeds for extra crunch.

Jars of chia pudding topped with blackberries, blueberries, raspberries, and a sprig of mint are arranged on a wooden board.

What to Serve with Overnight Chia Seed Pudding

Breakfast Pairings

This Overnight Chia Seed Pudding makes a great base for a relaxed weekend breakfast. We love serving it alongside Chocolate Waffles with Cardamom for something rich and cozy.
It also pairs beautifully with Mini Chocolate Pancake Cereal or Strawberry Scones With Lemon Glaze when you want a mix of creamy and baked textures. For a heartier start, try it with Breakfast Egg Bread Bowls.

Sweet Treats

For a light dessert, we like spooning this pudding next to warm Baked Peaches or Grilled Peaches and Ice Cream Recipe.
It’s also lovely with a few bites of Chocolate Bark with Cherries and Pistachios or Dark Chocolate Almond Butter Cups for a sweet finish.

Glass jars filled with chia pudding topped with fresh blackberries, blueberries, and raspberries, garnished with mint leaves; extra berries and mint are arranged nearby.

FAQs

Can I use a different type of milk?

Yes. You can use any milk you like, including almond, oat, soy, or coconut milk. Each one gives the pudding a slightly different flavor and texture, so choose based on your preference.

What if my chia pudding doesn’t thicken?

If it’s too thin after chilling, stir in another teaspoon of chia seeds and let it sit for 30 minutes. Make sure to mix well at the start and again after a few minutes to prevent clumping.

How can I make it higher in protein?

Use Greek yogurt or add a scoop of protein powder before chilling. You can also top it with nuts, seeds, or nut butter for an extra boost.

Can I blend the pudding for a smoother texture?

Yes. Blend the mixture before refrigerating if you prefer a silky, mousse-like consistency. It’s a great option if you’re not a fan of the seedy texture.

How long does it keep?

Store the pudding in an airtight container or individual jars in the fridge for up to 4–5 days. Stir before serving, and if it thickens too much, add a splash of milk to loosen it up.

Jars of chia pudding topped with blackberries, blueberries, and raspberries are arranged on a wooden board with a hand reaching for one; extra berries are scattered nearby.

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If you try this overnight chia seed pudding recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Glass jars filled with chia pudding topped with blackberries, blueberries, and a raspberry, with a gold spoon and a mint leaf for garnish.

Overnight Chia Seed Pudding with Yogurt

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Prep Time: 5

Chill Time: 4

Total Time: 4 5

Servings: servings

Author: Lena Gladstone

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This overnight chia seed pudding with yogurt is my favorite easy breakfast when I want something healthy and filling. It’s creamy, lightly sweet, and packed with protein, making it perfect for meal prep mornings.

Ingredients

½ cup chia seeds
2 cups milk, use dairy or plant-based
1⅓ cups yogurt, plain or vanilla (Greek yogurt for higher protein)
1 tablespoon maple syrup, or honey (adjust to taste)
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Instructions

In a jar or medium bowl, whisk together the milk, yogurt, maple syrup or honey, vanilla extract, and salt until smooth.
Stir in the chia seeds and mix well so they are evenly distributed throughout the liquid.
Let the mixture sit for about 5 minutes, then stir again to break up any clumps that may have formed.
Cover the jar or bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
Stir the pudding before serving and add your favorite toppings or mix-ins as desired.

Notes

Stir the pudding twice before chilling. This prevents the chia seeds from clumping and helps create a smooth, even texture.
Let it chill at least 4 hours, but overnight is best. The longer it sits, the thicker and creamier the pudding becomes.
Adjust the texture to your preference. Add an extra teaspoon of chia seeds for thicker pudding or stir in a splash of milk before serving if it becomes too thick.
Use full-fat yogurt for a richer texture. Greek yogurt also boosts the protein and makes the pudding more filling.
Blend the mixture before chilling if you prefer a smoother pudding. This removes the typical “seedy” chia texture.
Make it in mason jars for easy meal prep. Portioning into individual jars makes grab-and-go breakfasts simple.
Add fruit just before serving. Fresh fruit keeps its best texture and prevents excess moisture in the pudding.
Customize the flavor easily. Cocoa powder, nut butters, espresso powder, or spices like cinnamon and cardamom mix in well.