Yogurt Chia Seed Pudding

The dairy-free yogurt adds a slightly tangy flavor and extra creaminess, while the chia seeds thicken the mixture as it chills in the refrigerator. Enjoy it plain or add fresh fruit, granola, coconut, or your favorite toppings.

For more dairy-free chia pudding recipes, try blueberry chia pudding with lemon, cherry chia pudding, strawberry chia pudding, or pineapple chia pudding.

Recipe features

• Quick and easy - Mix everything, then let the chia pudding chill until thickened.
• Creamy and tangy - Dairy-free yogurt gives the pudding a creamy texture with a slight tanginess.
• Great for meal prep - Make individual servings ahead of time for an easy grab-and-go breakfast.
• Easy to customize - Add your favorite fruit, granola, coconut, or other toppings.
• Vegan and gluten-free - Made with simple plant-based ingredients.

Ingredient notes and substitutions

The chia pudding with yogurt recipe uses simple ingredients, but please see the recipe card below for the full list and exact measurements.

Unsweetened dairy-free milk - Try the chia pudding with unsweetened almond, cashew, soy, or oat milk.  For more recipes with oat milk, try chia pudding with oat milk or chocolate oat milk pudding.  I prefer a thicker chia, yogurt, and milk ratio compared to some recipes I've tested.  If you don't, you may want to add more dairy-free milk or yogurt to have a thinner consistency.

Keep in mind how thick your milk is; for example, some oat milks come in "extra creamy," which might make your chia pudding even thicker.

Unsweetened dairy-free yogurt - I tested this recipe with Silk yogurt, Trader Joe's dairy-free yogurt, Forager unsweetened cashew and coconut yogurt, and Forager Greek-style cashew and coconut yogurt. The Greek-style yogurt produced a thicker chia pudding. Since the consistency of dairy-free yogurt can vary between brands, you may need to adjust the amount of dairy-free milk if your yogurt is much thicker or thinner.  For another chia pudding made with yogurt, try my mango chia pudding.

Maple syrup - Pure maple syrup sweetens the chia pudding and helps balance the tanginess of the yogurt. This recipe uses a little more maple syrup than I normally add to chia pudding, but you can adjust it to taste. Agave or date syrup can also be used. If your dairy-free yogurt is already sweetened or flavored, you may want to reduce or skip the added sweetener.

Whole chia seeds - Black, white, or a mix of both will work.  Be sure to use whole chia seeds, not ground.  Old chia seeds may not plump as well as fresh ones. For more vegan chia puddings, try lemon blueberry chia pudding or a chia bowl with mango.

I tested three different brands of whole chia seeds with the same recipe, and they thickened at different rates. One brand thickened almost immediately, another took about 3 hours in the refrigerator, and the third didn't fully thicken until the following morning. The brand of chia seeds you use can affect how quickly the pudding sets.

Ground cinnamon - This can be left out if you prefer, but it adds a nice warm, aromatic, slightly sweet flavor to the chia pudding.

How to make yogurt and chia seed pudding

1. Mix the dairy-free milk, dairy-free yogurt, and maple syrup.  Then add the chia seeds and ground cinnamon and stir to combine.

2. Let the mixture sit for 10 minutes, then stir again to break up any clumps of chia seeds.

3. Cover and refrigerate for at least 3 hours, or until thickened.  The mixture will look loose right after mixing and only slightly thicker after the 10-minute rest. After chilling for at least 3 hours, it should be thick and spoonable.  For the thickest and most even texture, refrigerate it overnight.

4. Stir before serving and add toppings.

Tips and troubleshooting

Use whole chia seeds. Ground chia seeds will create a different texture.

Too thick? Stir in a splash of dairy-free milk until it reaches your preferred consistency.

Too thin? Refrigerate for at least 3 hours; overnight gives it the thickest texture. If it is still too thin, stir in a small amount of chia seeds and chill for another 30 to 60 minutes.

Clumpy? Let the mixture sit for 10 minutes, then stir it really well before refrigerating. If clumps continue to form, stir it again after another 30 to 60 minutes.

Expect a different texture from traditional pudding. Chia pudding is thick and spoonable once chilled, but it won't have the same smooth texture as a traditional pudding.

Storage and meal prep

This chia yogurt pudding recipe makes one serving, but you can easily double or triple it for meal prep. Prepare each serving in an individual jar or container for an easy grab-and-go breakfast. Store in the refrigerator for up to 4 days. The pudding may thicken more as it sits, so stir in a splash of dairy-free milk before serving if needed. Wait to add most toppings until serving, although mango or raisins can be added ahead of time.

Chia seed pudding with yogurt FAQs

Related recipes

• Strawberry chia pudding
• Chia pudding with oat milk
• Mango chia pudding

I hope you enjoyed the recipe!  If you did, feel free to rate it and leave a comment.