Chia Pudding Recipe
Delicious Chia Pudding with creamy Greek yogurt is totally healthy, deliciously creamy and so very fast and easy to make. The perfect make-ahead breakfast or snack to grab on the go. Vegan adaptable!
How to Make the Best Chia Pudding
Chia pudding has become a breakfast staple for anyone looking for a nutritious, no-cook meal that can be prepared ahead of time. This creamy, satisfying pudding combines the superfood benefits of chia seeds with the protein-rich goodness of Greek yogurt, creating a perfectly balanced breakfast that will keep you fueled throughout the morning.
What makes this chia pudding recipe stand out is the simple technique of blooming the chia seeds in hot water first. This kickstarts the hydration process and helps create that signature creamy, gel-like texture without any lumps. The combination of vanilla and a touch of natural sweetener elevates this from a basic health food to something truly delicious.
Whether you’re rushing out the door on a busy weekday morning or enjoying a leisurely weekend brunch, chia pudding is incredibly versatile. Make a batch on Sunday night and you’ll have grab-and-go breakfasts ready for the entire week. Top with fresh seasonal fruits, a drizzle of nut butter, or a sprinkle of granola to customize each serving to your mood.
Chia Pudding
Delicious Chia Pudding with creamy Greek yogurt is totally healthy, deliciously creamy and so very fast and easy to make. The perfect make-ahead breakfast or snack to grab on the go. Vegan adaptable!
Ingredients
Chia Pudding
Instructions
Chia Pudding
- In a bowl or quart jar, mix chia seeds and hot water. Let sit about 5 minutes. This starts hydrating the chia seed more quickly.
- Stir in vanilla, sweetener and pinch of salt.
- Add Greek yogurt and milk. Whisk to combine thoroughly. At this point you could divide into 4 smaller jars.
- Refrigerate at least an hour before serving. At this stage it will keep in the refrigerator for 4-5 days.
- Add preferred flavor and fruits to serve.
Notes
- For a vegan version, use plant-based yogurt and non-dairy milk.
- Top with fresh berries, sliced banana, granola, or nut butter for added flavor and texture.
- The pudding thickens as it sits—if you prefer a thinner consistency, add a splash more milk before serving.
- This recipe stores well for 4-5 days in the refrigerator, making it perfect for weekly meal prep.
