Yogurt Chia Pudding

This Yogurt Chia Pudding recipe is a make-ahead breakfast that takes 5 minutes to mix together, similar to my Yogurt Overnight Oats. Greek yogurt, almond milk, maple syrup, vanilla essence, and powerful chia seeds soak overnight  

This chia seed and yogurt pudding recipe uses simple ingredients that you probably already have in your pantry and fridge. You'll need the following:  


Yogurt: I prefer plain full-fat yogurt, but you can also use plain Greek yogurt for a thicker consistency. You can also use low-fat, fat-free, or vegan yogurts such almond milk or coconut yogurt. If you enjoy sweetened yogurts, my Homemade Vanilla Yogurt is also an excellent choice.  

Milk: Choose your favorite plant-based milk, such as unsweetened almond milk, coconut milk, oat milk, or soy milk. You can also create chia pudding with yogurt and no milk by substituting water. Alternatively, you can use ordinary dairy milk.  

Sweetener: I used pure maple syrup, but you may substitute honey, brown sugar, or coconut sugar. If you opt for a sugar-free option, omit the sweetener and instead use monk fruit maple syrup.  

Chia Seeds: I recommend organic black chia seeds, which are available in most grocery shops and online (affiliate link). Other national brands include Navitas, Kirkland, Whole Foods 365, and Bob's Red Mill.  

Vanilla extract is optional but adds a wonderful, delightful flavor. Toppings: There are many different topping options, so be as creative as you want. Some of my favorite toppings  

include fresh berries like my Blueberry Puree, mango, bananas, nuts and seeds, chocolate chips, granola like my chunky homemade granola, a dollop of nut butter like almond or peanut butter, or a sprinkling of ground cinnamon.  

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