Just 10 minutes to make these little jars of goodness that keep you full until lunchtime!
I love opening the fridge and seeing these beautiful little jars of goodness ready to go! Chia and Oat Puddings are quick and easy, and made with simple supermarket ingredients. They are a great breakfast or substantial snack for anytime of day. I am a very early riser, so I need to re-fuel mid-morning, and these puddings are just ideal!
The chia seeds make these puddings special, puffing up into soft pearls and creating a beautiful texture – my kids find them fun to eat and they make such a welcome change from regular cereal. Even better, chia seeds are packed with antioxidants and omega-3 fatty acids and are a great source of fibre, so I feel good about serving these to my family. No need for sugar-loaded supermarket cereals in this house when I can make these delicious puddings bursting with the naturally sweet flavours of fresh berries and maple syrup, the crunch of nuts and thick, creamy yoghurt.
You have many options for customisation here, too – top the puddings with your choice of fruit and nuts, or you could even add granola or cacao nibs. See below for some great suggestions. These useful little puddings also keep in the fridge for up to 3 days.
Can I customise the puddings?
You sure can! Try adding these ingredients:
Fresh fruit – Raspberries, sliced strawberries, blackberries, pitted cherries, diced melon, diced mango.
Dried fruit – Sultanas (golden raisins), currants, dried cranberries (“craisins”), dried cherries.
Nuts – Almonds, pecans, cashews, hazelnuts, macadamias, pistachios.
Spices – Cinnamon, nutmeg, cardamom, tiny pinch of sea salt flakes.
Other ingredients – Cacao nibs, granola, honey, sunflower seeds, pepitas (pumpkin seeds).
Are Chia and Oat Puddings vegan?
Yes, they are vegan as long as you choose oats that state they are gluten-free (and not processed with other grains). Also use plant-based milk or yoghurt, such as coconut yoghurt.
What are the health benefits of chia seeds?
Chia seeds are a healthy option as they are packed with omega-3 fatty acids, antioxidants, fibre and protein.
Watch how to make Chia and Oat Puddings
If you enjoyed Chia and Oat Puddings, I think you’ll love:
Chia Pudding
Homemade Granola
Creamy Oatmeal
Chia and Oat Puddings
These 10-minute Chia and Oat Puddings are the ideal breakfast food to keep you nourished and satisfied until lunchtime. They are easily customisable, too!
- Total Time: 10 minutes
- Yield: 1 1x
Ingredients
Amounts are per 1 serve. You will need a jar or cup 300 ml (10 fl oz) in volume.
- 3 tbsp quick oats (see note 1 to use regular oats)
- 1 tbsp chia seeds
- ⅓ cup (80 ml) milk
- ⅓ cup (80 g) plain Greek yoghurt
- 1 tsp maple syrup
- 1 tbsp blueberries (or fruit of your choice, such as raspberries, strawberries or diced mango)
- 1 tbsp walnuts (or any nuts of your choice, such as almonds, pecans or cashews)
- 1 tsp coconut flakes (or you can try dried fruit, cacao nibs or granola)
Instructions
- Place the quick oats and chia seeds in your jar or cup. Top with milk and allow to stand for 10 minutes until the mixture has thickened.
- Top with the Greek yoghurt.
- Add the maple syrup.
- Top with blueberries, walnuts and coconut flakes.
Notes
Note 1 – You can use regular oats, but they will take a little longer to soften, and the result will be a little chewier (but equally delicious!). Just increase the initial soaking time to 30 minutes.
Make ahead
Make Chia and Oat Puddings ahead of time and refrigerate for up to 3 days. I use containers with lids, but you can cover with plastic wrap or beeswax wrappers. The toppings are best added right before serving.
Leftovers
Refrigerate any leftover pudding for up to 3 days. I use containers with lids, but you can cover with plastic wrap or beeswax wrappers.
- Prep Time: 10 minutes
- Cook Time: Nil
- Category: breakfast, snack, Chia and Oat Puddings
- Method: combine
- Cuisine: American
lara says:
hullo! do you have little lids on place on top of these jars?
Nicole says:
Hi Lara, I use containers with lids, and I do store them with the lids on. If you don’t have a lid you could cover with plastic wrap or a beeswax wrap. Hope this helps! Nic x
Lesley says:
I wasn’t sure how this would taste but was hopeful because I needed some alternative breakfast options with good amount of protein. Absolutely loved this. I added pecans,almonds and pistachios with blueberries. Kept me full! So easy to prep the night before. I did warm it slightly to take the chill off. Thank you for an excellent breakfast option.
Nicole says:
Thanks so much for this fabulous feedback, Lesley! Thanks also for the rating, Nic x
Sara says:
Could I use standard oats, not quick oats?
Nicole says:
Hi Sara, Yes absolutely. However regular oats will take a little longer to soften, and the result will be a little chewier (but equally delicious!). I would also increase the initial soaking time to 30 minutes. Hope this helps! Nic x
Emma says:
Absolutely delicious!! It’s my go to breakfast/morning snack at the moment and my 18month old daughter loves it too!
Nicole says:
Hi Emma, thanks for the beautiful feedback … so happy that your daughter loves it too!!! ❤️ Thanks also for the rating, Nic x
Lou says:
Wondering what your would suggest as a good GF substitute for oats as my little guy is coeliac and can’t have oats
Nicole says:
Hi Lou, I would omit the oats and use chia seeds instead. Ground flax (linseeds) could also be added to the mix, but I love the texture of chia seeds. I hope this helps! Nic x
Jo Beck says:
Hi Looks delicious I always find eating breakfast hard but these would be perfect- Can I ask where your jars are from please?
Nicole says:
Hi Jo, the jars are from Seed and Sprout. Here is the link. Nic x
Mikaela says:
Delicious and super easy to make. I used regular oats as that was all I had and it was perfect.
Nicole says:
Hi Mikaela, so happy you enjoyed it and brilliant to hear that it worked with regular oats! Nic x