Chia Seed Pudding With Yogurt – Creamy Greek Yogurt Chia Recipe

This chia seed pudding with yogurt blends chia seeds, milk, Greek yogurt, honey, and vanilla into a creamy, layered jar that sets beautifully in the fridge. This chia seed pudding with Greek yogurt adds extra protein and body, so it works as breakfast, snack, or steady meal prep, and it easily earns a place among chia pudding recipes with Greek yogurt, chia and yogurt recipes, and any overnight chia seed pudding routine.

The ratio drives everything here. Three tablespoons chia seeds to one cup milk creates a spoonable base after 3 to 4 hours, and the texture turns thicker and more cohesive overnight. I tested smaller ratios before, and the pudding felt thin and forgettable.

A five minute rest, then a second stir, prevents clumps from forming at the bottom. That second stir feels minor, yet it decides the final texture. If you enjoy a fruit layered version like my chia pudding with berries, you will notice how smooth the base needs to be so the berries sit cleanly on top instead of sinking.

What You Need

Chia seeds act as the structure. Fresh seeds swell evenly and create a glossy gel, which gives chia seed yogurt pudding its signature body. I store mine in a sealed jar away from heat, because small details keep the texture consistent.

Milk controls richness. Dairy milk produces a fuller taste, almond milk keeps it light, oat milk adds gentle sweetness, and coconut milk makes the jar feel more indulgent. In my matcha chia pudding, I use almond milk to let the tea flavor stand out, and the same thinking applies here.

Greek yogurt brings tang and creaminess. Plain Greek yogurt creates a thicker Greek yogurt chia seed pudding, while regular plain yogurt gives a softer finish. If you enjoy a fruit based version, my banana chia pudding shows how yogurt supports natural sweetness without overpowering it.

Honey or maple syrup sweetens gently, and one to two tablespoons gives control. Vanilla extract rounds the flavor and keeps the base from tasting flat. I once skipped vanilla during testing, and the difference surprised me. The jar tasted simpler, but also less complete.

Key Ingredient Spotlight

Chia seeds transform liquid into pudding through absorption. Each seed forms a gel coating that thickens the mixture evenly, and proper stirring spreads that gel throughout the jar. A well mixed base looks speckled and glossy, not patchy.

If the mixture looks separated before chilling, stir again right away. That simple correction prevents uneven texture later. I learned this after rushing a batch and finding dense pockets at the bottom. Lesson noted.

How To Make It

Combine chia seeds, milk, honey or maple syrup, and vanilla in a bowl or jar. Stir thoroughly until no dry seeds remain at the bottom, then let the mixture rest for five minutes before stirring again. The second stir should feel deliberate, with the spoon scraping along the base.

Refrigerate for at least 3 to 4 hours, or overnight for best structure. The finished base should hold a spoon trail and look evenly thick from top to bottom. If you enjoy bright citrus flavors, the layered approach in my lemon cream chia pudding uses the same chilling principle with a different flavor focus.

After the base sets, spoon Greek yogurt evenly over the top. A gentle motion keeps the layers distinct and clean. The contrast between creamy yogurt and thick chia creates that classic chia seed pudding recipe with yogurt texture people search for.

Add fresh berries, sliced banana, or granola right before serving. The toppings add freshness and texture, and they make the jar feel personal. I rotate toppings through the week, and the base adapts easily.

Troubleshooting

Clumps form when the second stir gets skipped. A firm whisk and another 30 minutes in the fridge smooths most batches. Scraping the bottom during mixing prevents this issue from the start.

Separation after storage usually means uneven mixing. A quick stir before serving fixes it. Too much tang from thick yogurt balances well with a drizzle of honey or sweeter fruit.

Ways To Change It

Add one extra teaspoon chia seeds for a thicker texture. Stir in 1 to 2 tablespoons milk before serving for a softer spoonful. Those small shifts change the mouthfeel without changing the core recipe.

Final texture depends on yogurt choice. Full fat Greek yogurt produces a richer jar, while low fat versions feel lighter and slightly tangier. Coconut milk with maple syrup creates a dessert leaning variation that still fits within chia and yogurt recipes.

Storage

Store covered in the refrigerator for up to 3 days. Stir gently before serving if liquid rises to the top. The texture firms slightly on day two, which many people actually prefer.

Practical Tips

Use a clear jar to monitor thickness easily. Measure milk precisely to keep the ratio consistent. Let yogurt sit at room temperature for a few minutes before layering so it spreads smoothly.

Prepare two jars at once to save time later in the week. Label the lids if you test different milk options. Small habits make breakfast smoother.

How To Serve It

Serve straight from the jar for busy mornings. Transfer to a bowl and top with extra fruit for a more composed presentation.

Layer with berry compote for added color. Add toasted nuts for crunch and extra protein.

Save This Recipe

Save this chia seed pudding with yogurt to your breakfast board so you can return to it anytime you need a steady, creamy jar. Share in the comments how your chia seed yogurt pudding turned out or which toppings you tried, because your ideas often inspire the next variation.