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Close-up of Chia Seed Pudding with Greek Yogurt topped with fresh raspberries, blackberries, and sliced almonds.

Chia Seed Pudding with Greek Yogurt

This recipe provides a simple method for making a healthy, satisfying breakfast using chia seeds and Greek yogurt.
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Prep Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup Greek Yogurt Plain works best.
  • 1 cup Almond Milk Any plant-based milk will do.
  • 2 tablespoons Maple Syrup Honey or agave syrup are alternatives.
  • 1/4 cup Chia Seeds Maintain a 1:8 ratio of chia seeds to liquid.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is preferable.
  • 1 teaspoon Ground Cinnamon Can be swapped with nutmeg.
For Toppings
  • 1 cup Fresh Fruit Top with berries, bananas, or mango.
  • 1/4 cup Nuts Consider almonds, walnuts, or pecans.

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spoon
  • Airtight container

Method
 

  1. In a medium bowl, mix Greek yogurt, almond milk, maple syrup, vanilla extract, and ground cinnamon until smooth.
  2. Gently fold in the chia seeds, then let the mixture sit undisturbed for about 5 minutes.
  3. After 5 minutes, give the mixture a good stir to prevent clumping.
  4. Cover the bowl and refrigerate for at least 4 hours or overnight.
  5. Once set, divide the pudding into bowls and add your favorite toppings of fresh fruit and nuts just before serving.

Nutrition

Calories: 250kcal

Notes

Add a drizzle of maple syrup over the top for extra sweetness if desired. Store in an airtight container for up to 5 days.

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