This Greek Yogurt Chia Pudding is easy, simple, and extra creamy! It has just 6 simple ingredients, and it takes less than 15 minutes to make. It's perfect for meal prep, and it has 17 grams of protein per serving! Enjoy it with fresh berries, a drizzle of almond butter, or your favorite toppings!
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Why You'll Love This Chia Pudding
Easy and quick - There's nothing better for busy mornings than a breakfast you can make the night before! All you need is less than 15 minutes of prep and a few hours in the fridge, and your breakfast is ready to eat!
Simple flavor and extra creamy - Greek yogurt makes this chia pudding extra creamy, and its tangy flavor shines in combination with maple syrup and vanilla. This also makes it a great base recipe. You can keep it as is or make it your own by adding other flavors like berries or chocolate!
Light but filling - One serving of this pudding has approximately 17 grams of protein! You can easily up that by adding your favorite protein powder as well!
Ingredients
- Chia seeds - I use regular black chia seeds, but white chia seeds would be great here as well if you have them. They soak up any liquids you mix them with, expand, and develop a gel-like texture. They contain protein (approx. 2g per 1 tbsp) and healthy fats, so they're a great breakfast choice.
- Greek yogurt - Use full-fat yogurt for the creamiest texture. I recommend using Greek yogurt because it's thicker and tangier, but regular yogurt works as well. You can always use flavored yogurt like vanilla, chocolate, or berry yogurt and skip the sweetener.
- Milk - I always have unsweetened almond milk or cashew milk on hand, so that's what I use. You can use whole milk, oat milk, boxed coconut milk, or any other non-dairy milk alternatives as well (except for canned coconut milk because it's too thick).
- Sweetener - I recommend maple syrup or honey, but you can use any other sweetener. Other good options are agave syrup, coconut sugar or syrup, brown sugar, or any sugar-free substitutes.
- Vanilla extract and cinnamon - They add flavor without overpowering the tangy yogurt. You can use vanilla extract or vanilla bean paste interchangeably. If you have vanilla powder, use about ¼ the amount and add more to taste.
Variations and Substitutions
- Dairy-free yogurt - Use a good quality, thick coconut yogurt or full fat canned coconut milk instead of Greek yogurt to make this pudding vegan.
- Add-ins - This recipe is very versatile and can serve as your base. You can add things like almond butter, peanut butter, Homemade Nutella, mashed berries, mashed banana, cacao powder, Chocolate Simple Syrup, Strawberry Syrup, or any other flavored syrup (instead of maple syrup) as a sweetener to add more flavor.
- Protein powder - Add some unflavored or vanilla protein powder if you want to make it more filling. I like Sprout Living protein.
Step-by-Step Instructions
- Add Greek yogurt, chia seeds, maple syrup, vanilla extract, and cinnamon if using to a medium bowl.
- Whisk the mixture until well combined. Add milk and whisk again.
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- Transfer the bowl to the fridge for 10 minutes. Take it out and stir the chia pudding again before transferring to an airtight container you’ll store it in. I do this to avoid any clumps when the chia seeds first start to soak.
- Allow the chia seeds to soak for at least 3 hours in the fridge.
- Serve with berries, nut butter, or your favorite toppings. Enjoy!
Tips & Tricks!
- Stir it twice - Once you mix the chia seeds with the rest of the ingredients, give them 5-10 minutes to soak, and then whisk the pudding again before storing it in the fridge. It helps prevent any lumps of chia seeds that would get stuck together and not absorb the liquid properly.
Serving Suggestions
You can serve this chia pudding with practically anything you'd normally top your oatmeal or smoothie bowls with. Here are some of my favorites:
- Fresh fruit like raspberries, strawberries, blueberries, cherries, mango, pineapple, pomegranate arils, or any other fruit.
- Almond butter or any other nut or seed butter
- Chocolate chips
- Granola, nuts, or seeds (raw or roasted)
Storing
This pudding is great made ahead and stores well. I don't recommend freezing it because the texture wouldn't be the same after defrosting.
Store it in an airtight container in the fridge for 3-4 days. You can store it in one big container or divide it into small single-serving jars topped with berries, nut butter, nuts, or seeds so you can easily just grab one in the morning!
FAQs
You technically can, but you'll need more of it for the chia seeds to soak properly. Using only yogurt makes the pudding way thicker as well.
Chia seeds need at least 2 hours to absorb the liquid properly, but it's best to let them soak overnight.
More Chia Seed Recipes
If you want to see other chia-focused recipes, check out the four linked below! I'm currently working on creating more chia seed pudding recipes and will update this list as I share them! Head over to Breakfast recipes to see the newest ones.
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Have you tried this Greek Yogurt Chia Seed Pudding? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Greek Yogurt Chia Pudding
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Chia Pudding is easy, simple, and extra creamy! It has 6 simple ingredients, and it takes less than 15 minutes to make. It's a great make-ahead breakfast for meal prep with 17 grams of protein per serving! Enjoy it with fresh berries, a drizzle of almond butter, or your favorite toppings!
Ingredients
- 1 cup full-fat Greek yogurt
- ¼ cup chia seeds
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Pinch of ground cinnamon (optional)
- ½ cup milk (I use cashew or almond milk)
- For serving: fresh berries, nut butter, more honey, seeds, nuts, granola, or any other toppings you enjoy
Instructions
- Add Greek yogurt, chia seeds, maple syrup, vanilla extract, and cinnamon if using to a medium bowl.
- Whisk the mixture until well combined. Add milk and whisk again.
- Transfer the bowl to the fridge for 10 minutes. Take it out and stir the chia pudding again before transferring to an airtight container you’ll store it in. I do this to avoid any clumps when the chia seeds first start to soak.
- Allow the chia seeds to soak for at least 3 hours in the fridge.
- Serve with berries, nut butter, or your favorite toppings. Enjoy!
Notes
Storing: Store the chia pudding in the fridge for up to 3-4 days. I don’t recommend freezing it.
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