This 4-Ingredient chia pudding is high in protein and super creamy. All you need is chia seeds, milk, Greek yogurt and honey!

Whether you enjoy it as a quick breakfast, a healthy snack, or a light dessert, this pudding is a no-fuss recipe that comes together in minutes!
Why you'll love this recipe
- Quick and easy: Just 5 minutes of prep time, and the fridge does the rest!
- Customizable: Add your favourite toppings like fresh fruit, nuts, granola, or chocolate for endless variations.
Ingredients and substitutions
- Greek yogurt – plain yogurt would also work.
- Honey – add in another sweetener of your choice like maple syrup or agave.
- Chia seeds – swap with flax seeds if you need, as they have a similar texture and nutritional benefits.
- Unsweetened soy milk – use any plant-based milk like almond milk or oat milk as a substitute.
Topping ideas
- Strawberries, blueberries, or kiwi – swap out for any fresh or frozen fruit of your choice.
- Shredded coconut or granola – this is optional but it gives your pudding a little crunch. You can also try adding on some nuts or cereal.

How to make chia pudding

Step 1: Combine ingredients.
Mix Greek yogurt, honey, chia seeds, and soy milk in a mason jar.
Step 2: Stir and chill.
Stir after 1 minute, seal the jar, and refrigerate for at least 1 hour.

Step 3: Add toppings.
Try fresh fruit, granola, or a drizzle of nut butter.
Step 4: Serve and enjoy!
Dig into your creamy chia pudding!

More topping ideas
This yogurt chia pudding is super versatile, so you can easily customize it with your favorite mix-ins and toppings for extra flavor and sweetness. Here are some of my favorites:
- Chocolate lover: Stir in cocoa powder or sprinkle with chocolate chips for a dessert-like treat.
- Add a flavor boost: Mix in a splash of vanilla or almond extract.
- Tropical vibes: Stir in shredded coconut or top with fruits like kiwi, pineapple, mango, or peaches.
- Berry fresh: Add raspberries, cherries, or strawberries for a fruity finish.
- Nut butter drizzle: Top with almond or peanut butter for extra protein and richness.
Keep in mind that some toppings store better than others. Fresh berries hold up well in the fridge, but fruits like apples or bananas should be added just before serving to avoid browning.
Frequently asked questions
Is chia pudding healthy?
Chia pudding is an incredible source of protein, fiber, omega-3’s and all that good stuff. When you top your pudding with fruit, it just gets even better!
What can I do if my chia pudding is too runny?
If the pudding hasn’t thickened enough, stir in an extra tablespoon of chia seeds and let it sit in the fridge for another 30 minutes to thicken.
What’s the best way to sweeten chia pudding?
Honey, maple syrup, agave, or even mashed banana are great natural sweeteners. Adjust the amount to your taste preference.
How to store and freeze
Storing: Store chia pudding in an airtight container or mason jar in the fridge for up to 5 days. Keep toppings separate until just before serving to maintain freshness and texture.
Freezing: Chia pudding can be frozen in individual portions for up to 1 month. Use freezer-safe containers or jars, leaving some space at the top as the pudding may expand slightly.
Thawing: To enjoy from frozen, thaw in the fridge overnight. Stir well before adding your favorite toppings and serving.
More healthy breakfast ideas
Meal prep tools for this recipe
- Chia pudding is nothing without chia seeds, so be sure to stock up on those.
- Grab some mason jars to store and serve your chia pudding.
- Make it fun with these colourful mason jar lids because chia pudding deserves to be fun!

4-Ingredient Protein Chia Pudding
Ingredients
- 2 cups Greek yogurt
- 2 tbsp honey
- 1/2 cup chia seeds
- 3 cups unsweetened soy milk
Topping ideas
- 1/4 cup Strawberries
- 1/4 cup Blueberries
- 2 kiwi
Instructions
- In a large bowl, mix Greek yogurt, honey, chia seeds and soy milk together, stirring to combine.
- Wait one minute, then stir mixture again. Divide evenly among 4 (16 oz) mason jars or medium-sized containers with lids. Top with fruit.
- Refrigerate for at least 1 hour before serving (I like to make mine the night before).
Comments & Reviews
Amanda says
HELP! I’ve been following this recipe for years, but something happened here. I see you updated the recipe in May 2024, and now this recipe does not work. Just like the most recent commenters, this is the wrong ratio because it comes out too liquidy. I have made this before with perfect texture, but now it doesn’t work anymore. The video looks like the original recipe from 2021, but the video does not specify the amount of milk to use, so I can’t follow along to try and recreate it. I have made this 2 times since your 2024 update and it has been wrong both times. Can you please recipe test this with your team? 3 people saying the texture isn’t correct is really saying something, and its all people from 2024. I would love to continue making this again! Please fix!
Taylor Stinson says
I’m sorry you had trouble Amanda. On occasion I do update recipes to make them better but maybe I somehow have the ratios off on the liquid. Immediately I would say reducing the liquid from 3 cups to 2 cups while keeping everything else the same should do the trick but I will be retesting the recipe today to ensure this is the case.
Roberta says
Mine came out to be so watery, I don’t know what I did wrong 😢
Taylor Stinson says
Did you let it sit for the advised time?
S says
Mine also came out super watery – I had to add another 1/2 cup of chia seeds.
Anne says
Could you freeze these?
Taylor Stinson says
Unfortunately no, I recommend they be eaten within 5-6 days of making them.
Beverly Hayes says
Do the 373 calories per serving account for toppings? Thank you!
Taylor Stinson says
No it does not, but if you added fruit it would account for minimal extra calories.
lacey says
Though it is very delicious after eating it for breakfast for two days I got extremely bloated. The chia seeds I believe are the culprit to that.
Lisa Lamirand says
This was delicious and so easy. In all truth- I added my ingredients, made another one, came back and stirred them both- and put them in my fridge. I am thinking a peanut butter/cocoa powder one may be in my near future!
Taylor Stinson says
I’m so happy you enjoyed!
DawnD says
Will this recipe work with ground chia seeds rather than whole seeds? Any difference in the preparation?
Taylor Stinson says
I’ve never used ground before so unfortunately I can’t advise. I think the texture would be very different, you could always cut the recipe in half and try it out!
Natasha says
I subbed coconut yogurt and maple syrup and it turned out perfect! The texture was a lot better than most chia puddings I’ve tried.
Taylor Stinson says
I’m so happy you enjoyed!
Zeel says
I made this pudding today using exact amount of ingredients mentioned and it turned out sooooooo delicious. I think this will be my go to recipe whether I want to have it for breakfast or as a healthy dessert. I love that there are only 4 simple ingredients. Thank you so much for the recipe!
Taylor Stinson says
I’m so happy you enjoyed!
emma says
could i add oats?
Taylor Stinson says
Yes, you for sure could! I recommend 1/4 cup per jar.