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Creamy Protein Chia Pudding With Yogurt - A Smooth, Satisfying Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds (black or white)
  • Greek yogurt (plain; 2% or whole for extra creaminess)
  • Milk (dairy or unsweetened non-dairy like almond, soy, or oat)
  • Protein boost (optional): vanilla or unflavored protein powder, or skyr
  • Sweetener: maple syrup, honey, or agave
  • Vanilla extract
  • Pinch of salt (helps balance the sweetness)
  • Optional mix-ins: cinnamon, cocoa powder, lemon zest
  • Toppings: fresh berries, banana slices, nut butter, nuts, seeds, coconut flakes, granola

Method
 

  1. Measure your base. In a medium bowl or large jar, add 1 cup plain Greek yogurt and 1 cup milk. Whisk until smooth and lump-free.
  2. Add flavor and protein. Stir in 1–2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, and a small pinch of salt. If using protein powder, whisk in 1 scoop now to fully dissolve.
  3. Stir in the chia. Add 1/3 cup chia seeds. Whisk well for 30–45 seconds so the seeds are evenly dispersed and don’t clump.
  4. Rest and re-stir. Let the mixture sit for 10 minutes, then give it another good stir. This step helps break up any settling or clumps.
  5. Chill to set. Cover and refrigerate for at least 2–3 hours, or overnight for the thickest texture. The pudding should be creamy, not watery.
  6. Adjust thickness. If it’s too thick, stir in a splash of milk. If it’s too loose, add 1–2 teaspoons more chia, stir, and chill another 20–30 minutes.
  7. Serve with toppings. Spoon into bowls or jars and top with berries, bananas, a drizzle of nut butter, nuts, or a sprinkle of granola for crunch.