Yogurt Chia Pudding

This healthy, creamy yogurt chia pudding is the perfect breakfast. Full of fiber and healthy fat, this pudding will keep you satisfied for hours. And for the meal-preppers, chia puddings holds up for a few days in the fridge, making this an excellent make-ahead meal. I like to make three days-worth of chia pudding so that I can give myself a few stress-free morning breakfasts.

Chia pudding has been a favorite go-to snack and breakfast for me for over a decade. The seeds resemble tapioca and expand in liquid, which in turn, thickens the dish. Chia has a similar mouthfeel to tapioca, in that they pop a bit when chewed on. If you are not a fan of the texture of chia seeds, you can blend this pudding recipe after the chia has absorbed the liquid and expanded, which will give you a completely creamy and smooth consistency, while retaining all the nutritional benefits.

I am always trying to incorporate more protein into my meals so I added plain yogurt and protein powder into this recipe. The options for toppings are endless but fresh berries and granola are usually my go-to’s.

Chia seeds are an excellent source of vitamins, minerals, and powerful antioxidants. Chia seeds are a known superfood; the seeds come from a flowering plant from the mint family. Native to Mexico and Guatemala, the seeds were a vital crop in ancient Aztec and Mesoamerican cultures. The seeds had medicinal applications and made up an important part of the peoples’ diets.

Yogurt Chia Pudding

The Modern Nonna

This healthy, creamy yogurt chia pudding is the perfect breakfast. Full of fiber and healthy fat, this pudding will keep you satisfied for hours. And for the meal-preppers, chia puddings holds up for a few days in the fridge, making this an excellent make-ahead meal.

4 from 2 votes

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Prep Time 5 minutes mins

Resting Time 3 hours hrs

Servings 2

Ingredients

• 1 cup unsweetened almond milk
• 1 cup plain yogurt (any variety you like)
• pinch of salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons maple syrup (or honey)
• ¼ cup chia seeds
• 1 scoop protein powder (optional)

Instructions

 

• In a bowl or mason jar, add the almond milk, yogurt, salt, vanilla, and maple syrup. Stir or whisk well. Add the chia seeds and stir again.
• Wait 15 minutes for the mixture to to thicken and stir again (this will help break up any seed clumps). Optionally, add your favorite protein powder and whisk again.
• Cover and refrigerate until the pudding thickens; anywhere from 4 to 8 hours or until the dish reaches your desired texture.
• For a creamy, pudding-like texture, once the mixture is thick, add it to a blender and blend until smooth.
• Enjoy with any toppings, such as fresh fruits or granola.
• This pudding will keep in the fridge for up to 3 days.

Notes

You can blend or purée strawberries or any fruit you love and add it on top too.

Instead of almond milk, you can also use any unsweetened milk, such as oat, cashew, coconut, etc.

Feel free to use maple syrup, honey, or agave. Any liquid sweetener will work.

If you want to make this into a chocolate version you can add a touch of cacao powder or chocolate protein powder. 

I used my current favorite protein powder which I have linked here Shop FlavCity, if you use the code MODERNNONNA you can aways save 15% OFF!

Check these other chia pudding recipes out: 

Mango Chia Pudding Recipe

4 Ingredient Chia Chocolate Fudge Pudding

Healthiest Chocolate Pudding

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