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Chia Pudding With Yogurt - Breakfast Recipes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Chia seeds: Black or white chia seeds both work. White seeds give a lighter color.
  • Yogurt: Greek or regular yogurt; dairy or plant-based. Greek makes it thicker and higher in protein.
  • Milk: Any milk works (dairy, almond, oat, soy, coconut). This helps the seeds hydrate and keeps the texture silky.
  • Sweetener: Maple syrup, honey, agave, or a sugar-free alternative. Adjust to taste.
  • Vanilla extract: Adds warm flavor and rounds out the tang of the yogurt.
  • Pinch of salt: Optional, but it brightens the flavors.
  • Toppings: Fresh berries, sliced banana, mango, peaches, granola, nuts, seeds, shredded coconut, nut butter, or a sprinkle of cinnamon.

Method
 

  1. Mix the base: In a jar or bowl, combine 3 tablespoons chia seeds, 1/2 cup yogurt, and 1/2 cup milk. Stir well to coat every seed.
  2. Flavor it: Add 1–2 teaspoons maple syrup or honey, 1/2 teaspoon vanilla, and a tiny pinch of salt. Stir again until smooth.
  3. Rest and re-stir: Let the mixture sit for 10 minutes, then stir once more to break up any clumps. This step ensures an even, creamy texture.
  4. Chill: Cover and refrigerate for at least 2 hours, ideally overnight. The chia seeds will fully thicken as they hydrate.
  5. Adjust consistency: In the morning, check the thickness. If it’s too thick, stir in a splash of milk. If too thin, add 1 teaspoon more chia, stir, and chill 10–15 minutes.
  6. Top and serve: Add fruit, nuts, granola, or a spoonful of nut butter. Drizzle with extra sweetener if you like.