Name: Yogurt Chia Pudding
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 cup plain yogurt; 1 cup almond milk; 2 tablespoons maple syrup; 1/4 cup chia seeds; 1 teaspoon vanilla extract; 1 cup fruit such as strawberries, blackberries, or bananas; 1/2 cup nuts or seeds

I make this yogurt chia pudding as a quick, creamy, and protein-rich breakfast that comes together effortlessly. It rests overnight and transforms into a thick, satisfying pudding that I can customize with fresh fruit, nuts, or seeds depending on what I feel like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup plain yogurt

1 cup almond milk

2 tablespoons maple syrup

1/4 cup chia seeds

1 teaspoon vanilla extract

1 cup fruit such as strawberries, blackberries, or bananas

1/2 cup nuts or seeds

Directions

I start by whisking together the yogurt, almond milk, maple syrup, and vanilla extract in a medium bowl until everything is smooth and well combined.

Then I stir in the chia seeds and let the mixture sit for about 5 minutes. After that, I stir it again to break up any clumps and ensure the seeds are evenly distributed.

I cover the bowl and refrigerate it for at least 4 hours or overnight until the mixture thickens into a pudding-like consistency.

When I am ready to eat, I spoon the pudding into bowls or jars and top it with fruit and nuts or seeds before serving it cold.

Servings and timing

I get 2 servings from this recipe.
Prep time is 5 minutes, cooking time is 0 minutes, and total time comes to about 4 hours and 5 minutes including chilling.

Variations

I sometimes switch things up depending on my mood. I like using Greek yogurt for extra protein and thickness. For a sweeter twist, I add honey instead of maple syrup. I also enjoy mixing in cocoa powder for a chocolate version or layering it with granola for added crunch. When I want a tropical feel, I use coconut milk and top it with mango and shredded coconut.

Storage/Reheating

I store the pudding in an airtight container in the refrigerator for up to 3 days. It stays fresh and actually thickens a bit more over time. I do not reheat it since I prefer it chilled, but I give it a quick stir before serving if it has settled.

FAQs

Can I use a different type of milk?

I can easily substitute almond milk with any milk I prefer, such as dairy milk, oat milk, or coconut milk.

How do I make it thicker?

I add an extra tablespoon of chia seeds or reduce the amount of liquid slightly to get a thicker consistency.

Can I make it vegan?

I simply use a plant-based yogurt along with almond milk to make the recipe fully vegan.

Do I have to let it sit overnight?

I find that at least 4 hours is enough, but overnight gives the best texture and flavor.

Can I meal prep this recipe?

I like making a double batch and portioning it into jars so I have breakfast ready for a few days.

Conclusion

I keep coming back to this yogurt chia pudding because it is easy, nourishing, and endlessly customizable. It fits perfectly into my routine when I want something healthy without spending much time in the kitchen.

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