Greek Yogurt Chia Pudding

side shot of a jar of chia pudding topped with mashed raspberry

5 from 8 votes

Perfectly creamy Greek Yogurt Chia Seed 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!

Prep Time10

Cook Time0

Chill time2

Total Time2 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition