Opening the fridge on those really early mornings to see this beautiful chia seed pudding recipe with blueberry compote ready to go for breakfast... just makes everything SO much better.
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I wouldn’t trade my chaotic mornings with my little humans for anything—it’s beautiful chaos. But having this blueberry chia seed pudding recipe makes them even more beautiful. It’s so easy to prepare, and I like to make it the night before to bring some calm to my mornings. Beautiful chaos with my little family and a side of overnight yogurt chia pudding... I’ll take it!
I used to not be a fan of the texture of chia seeds but something about the word paired with PUDDING changed my mind immediately. Especially with the addition of a sweet and tart blueberry compote recipe...YUM. These chia seeds are a great option if you're buying them online! Plus chia seed pudding with yogurt add a different level of creaminess.
High Protein Chia Pudding with Yogurt
I also use non-fat Greek yogurt in chia pudding with yogurt for that extra protein boost that keeps me full for longer. And since I’m almost always hungry while running around little ones, this high-protein chia seed pudding is so perfect. To add even more protein, you can include a scoop of your favorite protein powder. I like to add an extra ¼ cup of milk if I include protein powder for better consistency.
👩🏽🍳 How to Make Chia Seed Pudding
The night before:
- Start with the blueberry compote: Add blueberries to a small pan with a splash of orange juice, a drizzle of maple syrup (adjust for sweetness), a little water, and let it simmer to thicken while you prepare the pudding.
- You can use fresh berries as a topping instead of making a compote—it’s just as delicious!
- 💡 Budget tip: Use whatever berries are in season for your compote. If you're looking to make your berries organic, use frozen wild blueberries!
- For the pudding: whisk together the milk and Greek yogurt to smooth out any lumps. Add maple syrup, vanilla extract, and chia seeds. Cover and refrigerate overnight. Once the compote cools, store it in the fridge as well.
- In the morning, open your fridge to see two bowls of chia pudding with yogurt ready to go—little pockets of peace! Stir the pudding, scoop it into a bowl or to-go jar, top with the blueberry compote, granola, cinnamon, or your favorite toppings.
I like to portion out the remaining yogurt chia pudding into jars for the next few mornings (or even dessert!).
🌱 To make a vegan chia pudding recipe: Use plant-based milk and a dairy-free yogurt like coconut or soy.
💭 Chia Seed Pudding Ratio
The best ratio depends on whether you’re using yogurt or just milk. Here’s what works for me:
- With yogurt: ¼ cup chia seeds + ½ cup yogurt + 1 cup milk
- Without yogurt: 3 tablespoon chia seeds + 1 cup milk
This makes a thick chia pudding recipe with yogurt, but you can always stir in more milk before serving for a thinner consistency.
🍽 Storage
The blueberry chia seed pudding can be stored in airtight containers or glass jars (perfect for meal prep!) for 5–7 days in the refrigerator. I recommend storing your blueberry compote separately so it remains more fresh. You can also use the blueberry compote as a topping for pancakes or with granola.
I hope you find your chaos to be as beautiful as mine with this blueberry chia seed pudding with yogurt recipe. Share it with your friends and family! ENJOY!
☕ More Breakfast Ideas
- Chocolate Chia Overnight Oats
- Dark Chocolate Granola
- Vegan Banana Nut Muffins
- Sweet Potato and Tofu Breakfast Hash
- Vegan Banana Muffins
If you loved this Easy Yogurt Chia Seed Pudding recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Easy Chia Seed Pudding
Ingredients
For the Blueberry Compote
- 2 cups blueberries, fresh or frozen
- 1 tablespoon maple syrup
- 2 tablespoons orange juice
- ¼ cup water, or more if you like a runny consistency
For the Chia Pudding
- 1 cup skim milk, (or milk of choice)
- ½ cup non-fat greek yogurt
- ¼ cup chia seeds
- 1 teaspoon vanilla extract
- 3 tablespoon maple syrup
Instructions
For the Blueberry Compote
- Heat a small pan with blueberries, maple syrup, orange juice, and water.
- Let it simmer, stirring occasionally, until mixture has thickened.
- Place in a small bowl and let cool.
For the Chia Pudding
- In a small bowl, whisk milk and greek yogurt until no lumps are visible.
- Stir in chia seeds, vanilla, and maple syrup.
- Refrigerate overnight.
- Top with compote, granola, and any other toppings you like before serving.
Notes
- You can make this recipe vegan by using dairy free milk and yogurt!
- You may notice the chia seeds settle at the bottom, that's okay. Just stir it before serving.
- The chia pudding is ready within 3-4 hours, however, I like to keep them overnight.
Nutrition Info
Rajan
This was delicious! Thanks so much for sharing a fantastic chia pudding recipe!!!
DG
I love to make it. Something with yogurt and maple syrup. It’s delicious.
Shweta
Glad you liked it! It's the perfect amount of sweetness!
Roshni
Very tasty! It was quick to put together, and was so delicious. I ended up eating it for dessert!
Shweta
Thank you so much! I'm so glad you loved it!
Tiffany
I’ve been looking for more breakfast ideas with a little more protein. Love how yours has the added yogurt and it’s still so delicious. Meal prepped this and your chocolate chia overnight oats. Set for the week. 🙌🏽