Bowl of watermelon chia seed pudding, spoon, flowers, mint sprigs and watermelon slices.

Minty Watermelon Chia Seed Pudding

This watermelon chia seed pudding is minty, refreshing and a great cold dish option during the summer months. The pudding includes just a few seasonal ingredients and the preparation is simple.

Jump to Recipe
Bowl of chia seed pudding surrounded by watermelon slices and a spoon

If there was a one-on-one battle between chia seed pudding and overnight oatmeal, I’m picking the pudding every time. I’ve been making chia seed pudding for years. I love the taste, texture, and versatility of making it. My husband loves it too, especially for breakfast.

Lately, I’ve been looking for ways to switch up pudding flavors and came up with this recipe. It has been the perfect summer treat while watermelon. Plus, it helps me put all of my homegrown mint to good use.

I found that a fun way to dress up our pudding bowl is to add a little garnish. Adding fresh nasturtium blooms (edible) and mint sprigs made our breakfast feel a little extra special.

Planter on deck with mint growing.

Mise En Place

  • Watermelon – Cut into chunks and seeds removed if not using a seedless variety
  • 3-4 Mint leaves – washed and dried
  • Vanilla flavored Whole Milk Yogurt
  • Chia Seeds

How to Make Watermelon Chia Seed Pudding

  1. In a blender or food processor, blend together the mint and the watermelon
  2. Transfer pureed watermelon to a large bowl. Whisk in the yogurt and chia seeds.
  3. Pour pudding mixture into an airtight container, cover and refrigerate overnight or for at least 6 hours.
  4. When ready to serve, gently stir the pudding, and spoon desired amount into bowls. Garnish with mint sprigs and edible flowers if desired.

Recipe Tips

Tip 1: Your pudding mixture will seem loose and watery when you first make it. As it chills in the refrigerator, the chia seeds swell as they absorb the liquid (much like rice does when cooked). The seeds will be softer as well and the addition of yogurt adds to the creaminess.

Tip 2: I used whole milk yogurt that is already flavored with yogurt. You can use whatever your preferred type or flavor of yogurt is.

Tip 3: Using a seedless watermelon will save you some time in preparation, but isn’t required. You can use a traditional watermelon if you prefer and remove the seeds.

All in All

This has been one of my favorite chilled dishes to make this summer. It makes for a cool treat and easy breakfast- especially as I am caring my newborn son and too tired to cook a hot breakfast. It’s easy to prep and grab right out of the fridge. I am also proud of being able to incorporate my homegrown mint and flowers. So overall, a win-win in my household.

I hope you’ll try it and enjoy it too! If you do, please let me know on Instagram or Pinterest.

Recipe Below

Bowl of watermelon chia seed pudding, spoon, flowers, mint sprigs and watermelon slices.

Minty Watermelon Chia Seed Pudding

This overnight pudding combines fresh watermelon, mint, and chia seeds. The addition of yogurt adds to the creaminess and makes it a filling, healthy breakfast or midday snack.
5 from 14 votes
Prep Time 10 minutes
Cook Time 6 hours
Course Breakfast
Servings 4


  • Blender
  • Whisk
  • Large Air Tight Container
  • Knife


  • 2 cups Watermelon chopped and seeds removed
  • 3-4 Mint leaves
  • 1 cup Vanilla yogurt (whole milk)
  • 1/4 cup Chia seeds


  • Using a blender or food processors, blend together watermelon and mint leaves for about 1 minute or until the mint leaves are finely chopped.
  • Pour watermelon and mint puree into a large bowl. Whisk in the yogurt and chia seeds.
  • Cover mixture with a lid and refrigerate overnight. When ready to serve, lightly stir pudding and spoon into serving bowls. Garnish with mint sprigs and/or edible flowers if desired.


Pudding lasts for 2-3 days in the fridge. Be sure to store in an air-tight container. 
Keyword chia seeds, mint, pudding, watermelon