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.

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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.

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.

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