Breakfast | Chilled chia pudding jar | Modern breakfast

Classic Chia Pudding Breakfast Jars

Name: Classic Chia Pudding Breakfast Jars
Prep time: 260 min
Total time: 260 min
Yield: 4 servings
Ingredients: 80 g / 1/2 cup chia seeds; 480 ml / 2 cups pasteurized milk; 240 g / 1 cup pasteurized Greek yogurt; 60 g / 3 tbsp honey; 5 ml / 1 tsp vanilla extract; 2 g / 1/3 tsp fine salt

Classic Chia Pudding Breakfast Jars turns chia seeds, pasteurized milk, pasteurized Greek yogurt, honey into a Modern breakfast-inspired WhatsRecipe dish with a clear visual identity. The recipe should feel practical for make-ahead chia hydration with a clear spoonable texture, with a final texture and serving mood built around creamy hydrated chia texture, balanced sweetness, and fresh topping contrast.

Prep260 minTotal260 min 4 servingsEasyApprox. 260-360 kcal per serving, depending on milk and yogurt fat level.

Recipe video

Watch on YouTube

Method

1
Measure all ingredients for Classic Chia Pudding Breakfast Jars; keep chia seeds, dairy base, sweetener, and salt separate. Stop when every listed ingredient and clean jar is visible once.
2
Whisk pasteurized milk, pasteurized Greek yogurt, honey, vanilla extract, and fine salt until smooth before adding chia. Stop when the dairy base is even and no honey streaks remain.
3
Add chia seeds gradually while whisking so they disperse evenly. Stop when there are no dry pockets or seed clumps.
4
Rest the mixture for 10 minutes, then whisk again to break up seed clusters. Stop when hydration looks even from top to bottom.
5
Keep the classic base plain; do not fold in any unlisted flavorings or toppings. Stop when the mixture stays smooth and vanilla-specked.
6
Divide the mixture into 4 clean jars, leaving headroom for expansion and topping. Stop when portions are even and jar rims are clean.
7
Cover and refrigerate at 5°C / 41°F or colder for at least 4 hours, preferably overnight. Stop when the pudding is thick and spoonable.
8
Stir each jar once after chilling if seeds settled unevenly. Stop when the texture is creamy and consistent.
9
Taste one spoonful with a clean spoon and correct only with listed honey or salt if needed. Stop when sweetness is balanced and no double dipping occurs.
10
Keep the top plain or add only a light honey drizzle from the listed ingredients just before serving. Stop when the classic chia texture remains visible.
11
Check the final texture: it should be creamy, hydrated, and spoonable, not watery or dry. Stop when a spoonful holds soft shape.
12
Serve Classic Chia Pudding Breakfast Jars chilled in breakfast jars with the title flavor clearly visible. Stop when jars are cold, clean, and ready to eat.

Chef notes

Serve Classic Chia Pudding Breakfast Jars chilled in clean jars, with the creamy chia texture visible and no unlisted toppings.
Use pasteurized milk and pasteurized yogurt, clean jars, and clean spoons only.
Whisk chia twice: once at mixing and again after 10 minutes to prevent seed clumps.
Chill at 5°C / 41°F or colder for at least 4 hours, preferably overnight, until thick and spoonable.
Contains dairy; honey is not suitable for infants under 12 months. Refrigerate leftovers at 5°C / 41°F or colder, consume within 3 days, and discard any jar held above 5°C / 41°F for over 2 hours.
Keep jars covered during chilling, label the prep date, and serve with a clean spoon to avoid contamination. Keep chilled at 5°C / 41°F or colder. Serve cold.