Do I have to stir chia pudding twice?

It’s best to stir it twice—once right away and again after 10 minutes—to prevent the chia seeds from clumping. If you forget, it will still taste fine but may have uneven texture.

Can I make chia pudding dairy-free?

Yes. Substitute coconut yogurt and almond, soy, or oat milk for the dairy ingredients. It will still be creamy and delicious.

Can I use another sweetener instead of maple syrup?

Yes. You can use honey, agave nectar, date syrup, or a sugar-free option instead of maple syrup. Adjust to taste.

What kind of granola works best for chia pudding?

Choose a gluten-free granola with a bit of crunch to contrast the creamy pudding. Always check the packaging to ensure it’s certified gluten-free.

About Alice and Em

Alice von Simson and Em Doyle are the irreverent duo behind Gluten Free & Giggly, where celiac-safe meets laugh-out-loud. After years of turning “sorry, can’t eat that” into a running joke, they built a blog full of indulgent, gluten-free recipes that prove flavor and fun can happily coexist. Together they blend Alice’s dry British wit with Em’s sunny Aussie energy, creating dishes (and disasters) worth sharing.

They specialize in gluten-free comfort food, easy weeknight dinners, and family-friendly baking, with a side of sass and Sauvignon Blanc. Their work has been featured on Pinterest and Google Discover, and they’re on a mission to make every gluten-free meal feel like a celebration, not a sacrifice.

For more recipes and behind-the-scenes chaos, visit glutenfreeandgiggly.com.

Creamy Greek Yogurt Chia Pudding

Q: Can I make chia pudding ahead of time?

Yes. Chia pudding gets thicker and creamier as it chills, so make it the night before and store it in the fridge for up to 5 days.

Q: Why didn’t my chia pudding thicken?

Old chia seeds or too much liquid can prevent thickening. Use fresh chia seeds, measure carefully, and stir well during the first 10 minutes.

Alice von Simson
Nov 1
3 min read

We call this one “overnight therapy in a jar.”It’s the rare breakfast that looks like you’ve got your life together but actually it's so easy, your kids could make it for you. Our Greek Yogurt Chia Pudding is creamy, subtly sweet, and entirely gluten-free. The chia seeds work their strange magic overnight, transforming milk and yogurt into pudding with zero effort (and zero gluten). Drizzle with maple syrup, add a handful of berries, and voilà, you’re the kind of person who preps breakfast.

Jump to Recipe

A glass jar of creamy vanilla chia pudding made with Greek yogurt, topped with gluten-free granola, fresh berries, and a drizzle of maple syrup on a rustic wooden table in soft morning light.

Why We Love This Recipe

Protein power: Greek yogurt + chia seeds = energy that lasts.
Make-ahead magic: Meal prep it once, smugly enjoy all week.
Naturally gluten-free: Breakfast without betrayal.
Customizable: Dress it up with granola, fruit, or your existential dread.

Ingredients

1 cup Greek yogurt (plain or vanilla)
1 cup milk (any kind; dairy, almond, oat, whatever’s in the fridge)
3 tablespoons pure maple syrup (or honey if you’re out of morals)
1 teaspoon vanilla extract
Pinch of salt
¼ cup chia seeds
To serve: gluten-free granola, fresh berries, extra drizzle of maple syrup

Instructions

Combine everything but the toppings.In a medium bowl or jar, whisk together yogurt, milk, maple syrup, vanilla, salt, and chia seeds.
Stir and chill.Let it sit 10 minutes, then give it another stir (to prevent all the seeds from clumping at the bottom- traitors).
Refrigerate overnight (or at least 4 hours).The chia seeds will swell and thicken into pudding perfection.
Serve and decorate like a show-off.Spoon into bowls or jars, top with gluten-free granola, fresh berries, and an extra drizzle of maple syrup. Snap a picture for Instagram before your kids destroy the aesthetic.

Notes

For extra creaminess, use whole milk Greek yogurt.
Add a spoonful of nut butter before serving if you want more staying power.
Keeps up to 5 days in the fridge, so it’s basically a breakfast timeshare.
Make it dairy-free by using coconut yogurt and almond milk, the flavor’s still divine.

Custom Ideas

Tropical twist: Swap maple syrup for honey and top with mango + coconut flakes.
Chocolate mood: Stir in a tablespoon of cocoa powder and a little espresso. Dessert-for-breakfast level unlocked.
Fall vibes: Add cinnamon and roasted apples on top; call it “seasonal self-care.”

Meal Prepping Magic

Keep up the good work and meal prep some Gluten Free Starbucks CopyCat Egg Bites or Gluten Free Trader Joe's Everything But the Bagel Cheese Quiche. It's hand food so you can hoof it in your car.

Greek Yogurt Chia Pudding FAQs

Can I make chia pudding ahead of time?

Yes, and you should — it’s the entire point. Chia pudding gets thicker and creamier as it chills, so make it the night before and enjoy smugness in the morning. It’ll keep up to 5 days in the fridge.

Do I have to stir it twice?

Technically, yes — once right away, and once after 10 minutes so the chia seeds don’t clump together like a bad group project. But if you forget, it’ll still taste fine (just... less photogenic).

Can I make it dairy-free?

Absolutely! Use coconut yogurt and almond or oat milk. It’ll still be creamy, tropical, and Instagram-worthy.

Can I sweeten it with something other than maple syrup?

Sure! Honey, agave, date syrup, or a sugar-free substitute all work. We just love maple syrup because it makes us feel like woodland elves with good taste.

Why didn’t my chia pudding thicken?

You probably used old chia seeds (they do lose their gelling power) or added too much liquid. Next time, stir earlier, use fresh seeds, and trust the process — it’s basically edible science.

What kind of granola should I use?

Any gluten-free granola you like! We love a crunchy, nutty one to balance the creamy pudding. Just check the label — granola’s a sneaky gluten trap.