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Chia seed pudding in a glass topped with fresh berries and nuts
The Staple Kitchen

Chia Seed Pudding

A healthy and easy chia seed pudding made with chia seeds, milk or plant-based milk, and yogurt, topped with fresh berries, crunchy nuts, and a drizzle of honey. Perfect for a make-ahead breakfast, snack, or dessert.
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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

Pudding
  • 4 tbsp chia seeds
  • 300 ml milk
  • 100 g greek yogurt
  • 1 tsp peanut butter
Toppings
  • 1 tbsp honey
  • 150 g mixed berries
  • 1 banana
  • 1 tbsp desiccated coconut

Method
 

  1. In a mixing bowl, whisk together chia seeds and milk until fully combined. Let sit for 1–2 minutes and whisk again to prevent clumping.
    chia seeds and milk being mixed
  2. Stir in yogurt and peanut butter until smooth and well mixed.
    Chia Seed Pudding
  3. Transfer the mixture into individual jars or a large container. Cover and refrigerate for 10–12 hours or overnight until the chia seeds have absorbed the liquid and formed a thick, pudding-like consistency like in the picture.
    chia seeds after being soaked for 10-12 hours
  4. Wash and slice your chosen fruits — berries, kiwi, banana, or any seasonal fruit.
    berries getting washed under the sink
  5. Once set, stir the pudding gently to combine. Divide into serving bowls or glasses, and top with the prepared fruit.
    Chia seed pudding in a glass topped with fresh berries
  6. Add desiccated coconut, honey and a little extra yogurt on top for extra texture and flavor.
  7. Serve chilled as a breakfast, snack, or healthy dessert. Keeps well in the fridge for 2–3 days; stir gently before serving.

Notes

One of the best things about this chia seed pudding is how flexible it is. You can absolutely stick to just the core recipe — chia seeds, milk, and a little yogurt or almond butter — and it will set perfectly in the fridge. The toppings are completely up to you, which makes it fun and versatile. I often add fresh fruit like berries, banana, or kiwi, but you can also use muesli, granola, nuts, seeds, coconut flakes, or even a drizzle of nut butter. It’s a great way to enjoy something different every day while keeping the base simple.
I personally like to make the core of this pudding ahead of time, cover it, and let it sit in the fridge for 12 hours or even longer. Once it’s fully set, I scoop myself a bowl and add toppings by feel, adjusting the flavors and textures depending on my mood or what I have on hand. This makes it perfect for meal prep — you can make a large batch of the base, store it, and create a slightly different breakfast or snack every time.
For an even creamier texture, stir in a little extra yogurt before serving. You can also adjust the sweetness with honey, maple syrup, or other natural sweeteners to taste. Whether you enjoy it as a quick breakfast, a healthy snack, or a light dessert, this chia seed pudding is easy to customize, nutritious, and always satisfying.
 
Enjoy :)