Perfectly creamy Greek Yogurt Chia Pudding is a delicious make-ahead breakfast that’s filled with nutrients. Prep this in just 10 minutes with your favorite berries, yogurt and milk!
Yogurt Chia Seed Pudding is one of those recipes we turn to again and again! It has a wonderful cool and creamy texture and has just enough sweetness. A topping of mashed berries and honey makes this taste just like dessert for breakfast, yet it’s super healthy and a good source of fiber, protein, and healthy fats.
Chia pudding is not only delicious but it’s simple to make, and it keeps in the fridge for several days. We love to meal prep this on Sunday, and portion it into individual servings to enjoy throughout the week.
Why you should make this recipe
- Simple ingredients: You only need 5 nutrient-rich ingredients to make this recipe!
- Quick & easy to make: It will take you about 10 minutes to make 4 servings of chia pudding.
- Portable: Having jars of chia pudding prepped in the fridge is great for grabbing on the way out the door. You never have to sacrifice a healthy breakfast!
- Gluten-free and vegan: This recipe is naturally gluten free and can easily be adapted to be vegan and dairy free, too!
- Great to make ahead: Meal prep a large batch over the weekend for a healthy meal or snack option throughout the week.
This chia seed pudding recipe uses just 5 key ingredients. Here’s what you’ll need:
- Yogurt: For extra protein, use Greek yogurt. You can use vanilla yogurt for extra flavor. If you’d like to keep this recipe vegan and dairy-free, use coconut yogurt.
- Milk: While any milk works, our personal favorite is either unsweetened coconut milk or almond milk. For a vegan option, keep it dairy-free milk.
- Sweetener: To perfectly sweeten the pudding and the mashed raspberries, add a bit of maple syrup, honey, or agave.
- Chia seeds: The most important part of the recipe are the chia seeds. They absorb the milk and make the pudding deliciously thick and give it extra volume. They also add fiber, protein, omega-3 fatty acids, and various micronutrients.
- Raspberries: Fresh or frozen raspberries may be used, or sub with your favorite fruit.
How to make yogurt chia pudding
- Mix the pudding: In a medium bowl add all the chia pudding ingredients and until they are combined.
- Chill: Cover the bowl, place it in the fridge, and allow it to sit for at least 2-4 hours. (you may mix it about 30 minutes in). Feel free to make it at night and leave it in the fridge overnight as well.
- Divide servings: Remove the chia pudding from the fridge and divide it into 4 individual jars.
- Make the raspberry layer: To prepare the raspberry layer, place the fresh raspberries in a bowl. Add the honey or maple syrup and using a fork, mash the raspberries until you get a puree-like texture.
- Serve: To serve, top the chia pudding with the raspberry puree. Enjoy and store the remainder in the fridge.
- Frozen raspberries: You can use frozen fruit to make this, just be sure to let it thaw before mashing.
- Consistency: Feel free to add a bit more milk, if you’d like the pudding to be thinner. If you want it thicker, you can always add more yogurt.
- Overnight is best: You can eat the chia pudding after it sits in the fridge for at least 2 hours. However, it will be more thick and pudding-like if you let it chill in the refrigerator overnight.
- Blend it: If you make this chia pudding and don’t like the texture of the chia seeds, you can blend the pudding to make it completely smooth.
There are many ways you can change up this chia pudding recipe and make it your own. Here are some options:
- Fruit: This is great with the raspberry topping, but you could use strawberries, blueberries, cherries, or another favorite fruit instead.
- Nuts: Just before eating, add a sprinkle of lightly salted sliced almonds, chopped pecans, or walnuts for a crunchy texture.
- Granola: Add some granola for more texture and a nice contrast to the creamy pudding.
- Nut butter: A drizzle of almond butter, peanut butter, or sunflower seed butter would add even more protein, healthy fats, and flavor.
- Add more protein: Want to add in some more protein, feel free to mix in your favorite protein powder.
Frequently asked questions
Yes! This mixture of chia seeds, milk, fruit, and yogurt makes for a great breakfast or snack and is packed with nutrition. According to Healthline, chia seeds are an excellent source of antioxidants, fiber, protein, and omega-3s.
Yes! Mix the chia seeds in the yogurt and milk, and give them a bit of time in the fridge. After about 30 minutes, you’ll notice them absorbing the liquid and getting larger. For best, results refrigerate the chia pudding for at least 2 hours.
Chia seeds are great for healthy digestion and can reduce inflammation due to the fiber and omega-3 fatty acids they contain.
Chia seed pudding will last up to 3 days in the fridge or for several weeks in the freezer. Store them in airtight containers or sealable jars.
More chia pudding recipes
- Coconut Milk Chia Pudding
- Peanut Butter Chia Pudding
- Chocolate Chia Pudding
- Apple Pie Chia Pudding
- Strawberry Chia Seed Pudding
- Simple Chia Seed Pudding
- Pumpkin Pie Chia Pudding
- Chocolate Protein Chia Pudding
Recipes you may also like
- Raspberry Oatmeal Bars
- Berries French Toast Casserole
- Gingerbread Muffins
- Breakfast Egg Sandwich
- Hot Chocolate Oatmeal Bowl
- Peanut Butter Banana Smoothie
- Avocado Smoothie
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Greek Yogurt Chia Pudding
For the Chia Pudding:
- 2 cups vanilla Greek yogurt or coconut yogurt
- 1 cup almond milk, coconut milk, or milk of choice
- 1/4 cup maple syrup or agave or honey works
- 1/4 cup chia seeds
For the Top Layer:
- 2 cups fresh or frozen raspberries, strawberries, or any other fruit of your choice
- 1 tsp honey or maple syrup
- In a medium bowl add all the chia pudding ingredients and until they are combined.
- Cover the bowl, place it in the fridge, and allow it to sit for at least 2-4 hours. (you may mix it about 30 minutes in)
- Remove the chia pudding from the fridge and divide it into 4 individual jars.
- To prepare the raspberry layer, place the fresh raspberries in a bowl. Add the honey or maple syrup and using a fork, mash the raspberries until you get a puree-like texture. If using frozen raspberries, let them thaw first.
- To serve, top the chia pudding with the raspberry puree. Enjoy and store the remainder in the fridge for up to 3 days.