A creamy chia pudding made with greek yoghurt and milk for a protein and fibre rich recipe. The perfect healthy breakfast or snack that you can meal prep in advance.
If you’re looking for a healthy chia pudding that’s creamy, satisfying and easy enough for everyday life, this is the one.
Adding Greek yoghurt creates a thicker, silkier texture than traditional chia pudding, while naturally boosting protein and giving a gentle tang that balances the sweetness of maple syrup. The result is a creamy chia pudding that feels nourishing and substantial – not watery or overly sweet.
It takes just minutes to prepare and sets beautifully in the fridge, making it perfect for meal prep breakfasts, busy weekday mornings or an easy afternoon snack.
Simple ingredients. Minimal effort. A breakfast you’ll actually look forward to eating.
Why you’ll love this recipe
- Thick, creamy texture (no runny chia here. If you think drinking chia seed water is kinda weird, you are in the right place, cos this is a proper pudding and not just lumpy liquid!)
- High in fibre and protein
- Naturally sweetened with maple syrup
- Easily dairy-free if you swap out to soy milk and soy yoghurt
- Perfect for meal prep (up to 3 days in the fridge)
- Endlessly customisable with different flavours and toppings
Ingredients for a simple but delicious chia pudding
- Chia seeds – the most common type of chia seeds are black chia seeds, although white chia seeds also work perfectly well here.
- Greek yoghurt – essential for making this chia pudding properly thick and creamy. Once you start using yoghurt in your chia pudding you’ll never go back to just milk again!
- Cows milk or soy milk – I recommend using either cows milk or soy milk for this pudding because both of these milks have a creamy flavour and are high in protein. This helps the overall texture, taste and nutritional value of this chia pudding.
- Maple syrup – this is just for sweetness so technically you can leave it out if you prefer. You can also swap it for another sweetener like honey or brown rice syrup.
- Toppings of choice – I explain this more below with some suggested flavour combinations for greek yoghurt chia pudding! In my opinion, a few toppings are essential.
How to make a chia pudding with a good creamy texture
Chia pudding is super simple to make – like, it’s just whisking the seeds and liquid together, right? But…if you want to avoid any clumps of bits of seeds that haven’t softened properly, make sure you do this.
- Combine your chia seeds with the liquid – in this case the milk and the yoghurt.
- Whisk it together with a fork. And then – this is the important step! – let it sit for 5-10 minutes and then whisk it all AGAIN.
- Then cover it up and pop it in the fridge.
Make sure you do the whisk, rest and whisk again. This lets the chia seeds start soaking up some of that liquid and softening, then you whisk again to ensure the seeds are really evenly distributed in the liquid. With this little trick plus the addition of Greek yoghurt, you’ll get a great chia pudding!
Simple flavour variations
These easy flavour mix-ups keep breakfast interesting without adding complexity. You can stir additions into the base before chilling, or layer them through just before serving.
Vanilla Berry
Add ¼ teaspoon vanilla extract.
Top with fresh or thawed berries.
Chocolate Almond
Stir 1–2 teaspoons cacao powder into the milk first, plus an extra teaspoon maple syrup.
Top with almond butter and chopped almonds.
Apple Cinnamon
Add ¼–½ teaspoon ground cinnamon.
Top with stewed apples and walnuts.
Peanut Butter Banana
Stir through 1 tablespoon natural peanut butter.
Top with sliced banana and a sprinkle of chopped nuts.
How to make a beautiful layered chia pudding
Layering chia pudding in a glass jar makes it feel café-style while staying completely practical. It’s also ideal for make-ahead breakfast jars.
How to Layer:
- Spoon a layer of set chia pudding into the bottom of a jar.
- Add a layer of fruit (berries, banana, mango or stewed fruit).
- Repeat the layers until the jar is full.
- Finish with crunchy toppings just before serving.
The contrast of creamy pudding, juicy fruit and crunchy texture makes every bite more satisfying. Tip: If preparing jars ahead of time, store crunchy toppings separately and add in the morning to keep them crisp.
FAQs about making chia pudding
Can I make this chia pudding without dairy? Yes. Replace Greek yoghurt with coconut or soy yoghurt and use plant-based milk. I strongly recommend using soy milk for your plant base milk as this has the most creamy flavour profile and is the highest in protein.
How long does chia pudding last in the fridge? This creamy chia pudding keeps well in the fridge for up to 3 days. Store in airtight jars or containers. The texture thickens slightly over time, so simply stir through a splash of milk before serving if needed. It’s an ideal healthy breakfast meal prep recipe – make two or three at once and enjoy stress-free mornings.
Why didn’t my chia pudding thicken? It may need more time, or your chia seeds may be older. Stirring twice during preparation also helps ensure even thickening.
Can I freeze chia pudding? It’s best enjoyed fresh, as freezing can change the texture once thawed.
Tips for the best texture
- Always whisk twice – once at the beginning and again after 5-10 minutes.
- Use Greek yoghurt for extra creaminess and structure.
- Adjust milk slightly depending on how thick you prefer your pudding.
- If your chia seeds are older, they may take slightly longer to fully absorb liquid.
Creamy, balanced and endlessly adaptable, this Greek yoghurt chia pudding is one of those simple recipes that becomes part of your weekly rhythm.
If you try one of the flavour variations, I’d love to hear which combination becomes your favourite. Make this pudding and tag me @nourish.everyday on Instagram so I can see your creation!
Love this chia pudding idea? You might also like:
- Crunchy Maple Tahini Granola (to top off your chia pudding)
- Simple Chocolate Protein Overnight Oats
- Easy Omega 3 Porridge
Creamy Greek Yoghurt Chia Pudding
Ingredients
- 3 tbsp chia seeds
- ¾ cup milk of choice (cow’s milk or soy milk work are the best in this)
- ⅓ cup Greek yoghurt
- 2-3 tsp pure maple syrup
- toppings of choice
Instructions
1. Whisk thoroughly
- In a bowl or jar, combine the chia seeds, milk, Greek yoghurt and maple syrup. Whisk very well until fully combined, ensuring there are no dry pockets of chia seeds hiding at the bottom.
2. Rest, then whisk again.
- Let the mixture sit for 5 minutes. The chia seeds will begin absorbing the liquid and thickening. Whisk again to break up any clumps – this second whisk is the key to a smooth, evenly set pudding.
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