My Greek Yogurt Chia Pudding is creamy, made in minutes with 5 simple ingredients, and contains 12 grams of protein. Perfect to meal prep for a week of healthy breakfasts!
Why You’ll Love This Recipe
I have many chia pudding recipes on iFoodReal, but this Greek yogurt chia pudding is one of my favorites, right up there with tiramisu chia pudding, because it’s super creamy and tastes like a cheesecake!
My vanilla chia pudding is the base, but making chia pudding with Greek yogurt makes it thicker, creamier, and higher in protein. With chia seeds and healthy fats, it’s filling and good for you healthy breakfast or snack!
Prep once and enjoy all week topped with fresh fruit, nuts, a drizzle of pistachio cream or almond butter, and chocolate chips for a little variety each day.
Ingredients for Greek Yogurt Chia Pudding
- Greek yogurt: I used 2% plain Greek yogurt because it’s creamy but a bit lighter. You can use full-fat or fat-free, the texture will just shift slightly. If you want to use regular yogurt, see the Variations below.
- Chia seeds: Use whole chia seeds rather than ground to avoid bitterness and a gritty texture. These tiny black chia seeds are packed with fiber and expand which helps make your pudding thick and creamy.
- Milk: Use your favorite plant based or dairy milk, I used unsweetened almond milk. Oat milk, cashew milk, or coconut milk from a carton would work just as well.
- Liquid sweetener: I used pure maple syrup, but you can swap in honey or agave. I just find that syrup dissolves more easily in cold milk.
- Vanilla: Pure vanilla adds a warm, sweet flavor. You can leave it out for a more neutral taste.
How to Make Greek Yogurt Chia Pudding
With just 5 minutes of prep, you can have this Greek yogurt chia pudding recipe ready to chill now.
- Mix the base: In a large bowl, whisk together Greek yogurt, milk, maple syrup, and vanilla until smooth.
- Add the seeds: Stir in chia seeds, let the mixture sit for 5 minutes, then give it another quick whisk.
- Jar it: Scoop the pudding into 4 small mason jars, cover, and pop them in the fridge overnight (or at least 6 hours).
- Top and enjoy: Stir it up and add your favorite toppings. Eat cold or warm, your call!
Tips for Best Results
- Chill overnight: Letting it sit overnight gives the chia seeds plenty of time to soak up the liquid, making the pudding thick, creamy, and perfectly smooth. A few hours works, but overnight is best!
- Adjust sweetness and consistency: I found this ratio hits the perfect balance of sweetness and pudding-like texture, but feel free to add a bit more milk if it’s too runny and adjust sweetener to your liking.
- Use fresh chia seeds: They puff up better and give the best texture. Old seeds can be a bit flat or bitter.
- Scrape down the walls: Make sure to scrape the sides and bottom before refrigerating so the chia seeds stay evenly mixed and your pudding isn’t lumpy in the morning.
Variations and Toppings
- Regular, not Greek yogurt: You can use plain regular yogurt, just note the pudding will be slightly thinner and less protein-packed.
- Dairy-free yogurt: Swap in plant-base yogurt like almond, soy, or coconut to make this dairy-free. The texture might be a bit looser, so you may want to add a touch more chia.
- Sweetened yogurt: Like vanilla yogurt, just remember that sweetened or flavored yogurt adds extra sugar. I recommend to skip the maple syrup then.
- More protein: Stir in a scoop of protein powder.
- Nutty crunch: Top with chopped almonds, pecans, pumpkin seeds, coconut flakes or granola for added texture.
- Spices: Cinnamon, nutmeg, or pumpkin pie spice can add a warm, cozy flavor twist.
- Fruit toppings: Add your favorite fruit like strawberries, raspberries, blueberries, mango, or sliced banana.
How to Store and Reheat
Store: Keep your jars in the fridge for up to 5 days.
Freeze: Chia seed pudding doesn’t freeze well, so stick to the fridge. Don’t worry, it takes minutes to make so you can easily whip it up any night of the week.
Reheat: I usually eat it cold, but feel free to warm it up in the microwave if you want.
More Chia Pudding Recipes to Try
Chocolate Chia Pudding
Pumpkin Chia Pudding
Banana Chia Pudding
Chocolate Banana Chia Pudding
Greek Yogurt Chia Pudding
Ingredients
- 1 1/2 cups Greek yogurt, I used 2%
- 1 1/2 cups milk, I used unsweetened almond milk
- 3 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup chia seeds
Instructions
- In a large bowl, add Greek yogurt, milk, maple syrup and vanilla extract, whisk well.
- Add chia seeds and whisk more. Let chia pudding mixture sit for 5 minutes and then whisk one more time.
- Divide between 4 small Mason jars, cover with a lid and refrigerate overnight or for at least 6 hours.
- When ready to eat, give a stir and add your favorite toppings, if you wish. Enjoy cold or warm.
Notes
- Store: Refrigerate for up to 5 days.
- Too thick or runny: Add a little bit of milk and stir. Or use less milk next time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
