Indulge in a spoonful of creamy goodness with this tasty Greek yogurt chia pudding! It's a delicious mix of nutrient-rich chia seeds and Greek yogurt for added protein and probiotics.
About the Recipe
Whether you're looking for a wholesome and quick breakfast or a better-for-you dessert that doesn't compromise on flavor, this Greek yogurt chia pudding has got you covered. It uses a handful of simple ingredients that are full of fiber, protein, and omega-3 fatty acids, making this a treat that tastes good and is good for you too.
This recipe is for a 5-ingredient chia pudding with Greek yogurt mixed in. Greek yogurt makes this pudding extra creamy and is a source of probiotics, which are good for gut health.
Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.
- Greek yogurt
- Chia seeds
- Almond milk
- Pure maple syrup
- Vanilla extract
How to Make Greek Yogurt Chia Seed Pudding:
Here's how to make this easy recipe in 3 simple steps:
- Add all of the ingredients to a medium bowl and stir until combined.
- Let the mixture sit for 5 minutes and then stir again to break up any clumps.
- Store in the fridge for at least 4 hours or overnight before serving. This recipe makes 2 servings but you can double or triple it as needed. Add your toppings of choice (like nuts, berries, or seeds).
Here's some more information on the ingredients for this recipe:
- Greek yogurt: whole milk plain Greek yogurt is recommended for it's creaminess, but any type (like non-fat) and flavor of Greek yogurt (like vanilla yogurt) will be tasty.
- Almond milk: unsweetened almond milk is recommended so that you can stir in your preferred sweetener and make this recipe as sweet as you like. You can also use any other plant-based milks (you could use coconut milk, oat milk, etc) or dairy milk.
- Maple syrup: you can use maple syrup, honey, or any sweetener. Add as much or as little as preferred.
- Vanilla: you can leave this out if you don't have it on hand. It's not necessary but helps bring out the flavors in the pudding.
- Chia seeds: any type of chia seeds can be used (like white chia seeds).
Frequently Asked Questions
Yes, the sweetness of this pudding is easy to adjust. Start with the recommended amount of maple syrup, and give it a taste. If you prefer a sweeter treat, feel free to add a bit more sweetener.
Yes, in fact, it's recommended to let this pudding sit for at least 4 hours before serving it. You can also let it sit overnight and it will be even thicker the next day. As it sits, the chia seeds will 'gel' and thicken the pudding.
The recipe's simplicity and versatility make it perfect for customizing flavors and toppings. Here are a few ideas to get you started:
- Chocolate: add unsweetened cocoa powder or chocolate chips into the pudding to turn this into a chocolate chia pudding.
- Nut butter: swirl a spoonful of your favorite nut butter (like peanut butter or almond butter) into the pudding.
- Berries: add frozen or fresh berries to your pudding. If you add frozen berries they will defrost as the pudding sits overnight.
- Protein Powder: add a scoop of protein powder to your pudding to give this recipe an extra boost of protein.
- Some ideas for favorite toppings include: nuts, seeds, fresh fruit or chocolate. You could also add a drizzle of honey, syrup, or nut butter on top.
Store your chia pudding in an airtight container in the fridge. Properly stored, this chia pudding recipe will stay good for about 5 days in the fridge.
I like to meal prep this recipe by making a big batch (4 servings) and storing it in these mason jars so that I have a serving ready for each morning. This recipe works great as a grab-and-go breakfast or healthy snack.
- If you prefer a smoother, creamier texture to your pudding, blend it in a blender before refrigerating. This will result in a more consistent and silky pudding.
- Turn your chia pudding into a chia yogurt bowl by adding it to a bowl and layering on top berries, nuts, and seeds.
- Meal prep this recipe by making enough servings for the week and storing each serving in an individual container (like a mason jar) for an easy grab-and-go breakfast.