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
- 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)
- 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.