Yogurt Chia Breakfast Pudding

This pudding, which I usually make for breakfast, isn’t quite sweet enough to make a satisfying dessert, but with honey or maple syrup plus vanilla, it feels like a treat in the morning.

And packed with protein from Greek yogurt and chia seeds, which help give this a thick, pudding-like consistency, it’s healthy too.


RELATED: Make-Ahead Breakfasts for Back-to-School 


If you like fruity yogurt, top this pudding with a few spoonfuls of fruit jam or thawed frozen berries (plain or pulsed in a blender) for a lower-sugar option. You can also thin the pudding by adding extra milk and freeze it into popsicles in the summertime.

Yogurt Chia Pudding

Serves 4


¾ cup (6 ounces) plain Greek-style yogurt

¼ cup milk of choice (I love using a combo of almond and coconut like in my Get Up and Go Smoothie)

2 tablespoons chia seeds

1 tablespoon honey or pure maple syrup, plus more to taste

½ teaspoon pure vanilla extract


Place all of the ingredients in a medium size bowl and whisk until the honey has dissolved and the chia seeds, which tend to clump, are evenly distributed.


Cover and place in the refrigerator until the mixture takes on a pudding consistency, at least 3 hours and up to overnight. Serve or store in an airtight container in the refrigerator for up to 3 days.

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