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Easy Greek Yogurt Chia Seed Pudding

This creamy, customizable pudding combines Greek yogurt and chia seeds for a delightful treat, perfect for breakfast or dessert.
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Prep Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups vanilla yogurt Opt for high-quality Greek yogurt for better creaminess.
  • 1 cup almond milk Unsweetened almond milk is recommended; can substitute with cow's milk or oat milk.
  • 3 tablespoons maple syrup Use pure maple syrup for natural sweetness.
  • 1/3 cup chia seeds Choose organic brands for the best health benefits.
  • a pinch n/a sea salt Enhances sweetness.
  • 2 cups raspberries Fresh or frozen can be used; swap for any seasonal fruit.
  • 1 teaspoon honey Drizzle on raspberry compote for added sweetness.

Method
 

Preparation
  1. In a bowl, whisk together the vanilla yogurt, almond milk, maple syrup, and sea salt until well combined.
  2. Gradually stir in the chia seeds, ensuring they’re evenly distributed throughout the mixture.
  3. Let the mixture sit for about 5 minutes to allow the chia seeds to absorb some of the liquid.
  4. Give it a good stir again to avoid clumping.
  5. Divide the pudding evenly among 4 serving jars and seal them tightly.
  6. Place in the refrigerator and chill for at least 2-4 hours or overnight for a firmer pudding.
Raspberry Sauce
  1. While the pudding is chilling, mash the raspberries in a small bowl until desired consistency is reached and drizzle with honey.
Serving
  1. Once the pudding has thickened, remove it from the fridge and spoon the raspberry honey mixture generously over the top before serving.
  2. Serve immediately or keep them chilled for later.

Notes

Ensure yogurt is at room temperature for easier mixing. This pudding can be stored in airtight containers in the fridge for up to 5 days.