Yogurt Chia Pudding

Chia pudding in jars layered with mango puree.

An easy and more flavourful way to use chia, this yogurt chia pudding packs a full 16 grams of protein into a serving and tastes great.

Course Breakfast, Snack, Snacks

Cuisine American, British, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Chilling Time 1

Total Time 1 5

Servings

Calories 214kcal

Author Alexandra Daum

Ingredients

300 grams (1 ¼ cups) Greek-style yogurt I use soya
200 ml (~⅔ cup) non-dairy milk or dairy milk, any type
1 tablespoon honey or maple syrup to taste
Zest of a lemon
1 teaspoon vanilla extract
65 grams (6 tablespoons) chia seeds
Tiny pinch sea salt

Metric - Cups

Instructions

Add the yogurt, milk, honey, lemon zest, and vanilla to a mixing bowl. Whisk until well combined.
300 grams (1 ¼ cups) Greek-style yogurt, 200 ml (~⅔ cup) non-dairy milk, 1 tablespoon honey or maple syrup, Zest of a lemon, 1 teaspoon vanilla extract
Add the chia seeds and salt and whisk again to mix in the chia seeds. Cover the bowl with a plate or lid and refrigerate for at least one hour or overnight.
65 grams (6 tablespoons) chia seeds, Tiny pinch sea salt
Yogurt chia pudding is ready to serve once it's chilled. Either serve immediately with any desired toppings or store up to five days in the refrigerator before serving.

Notes

The pudding pictured has been layered with a mango puree made from frozen mango cooked over low heat and then pureed with an immersion blender.

Storage: keep in a sealed container for up to five days. If it's separated at all during storage, whisk again before serving. I've never had this happen but every yogurt is different.

Freezing: yes, you can freeze yogurt chia pudding, and it freezes well. Prepare as usual and spoon into freezer-safe containers (I use canning jars). Freeze for up to three months and thaw in the refrigerator before serving as usual. If you're going to prep with fruit or toppings, either use frozen fruit and keep it frozen, or make some kind of cooked puree. Don't use thawed frozen fruit.

No need to re-whisk: some chia pudding recipes call for the pudding to be whisked once to stir in the seeds, and then again after a few minutes to prevent the seeds from settling to the bottom. Since this is a thick mixture with the yogurt, you don't need to mix a second time.

Sweeten to taste: this is made with unsweetened yogurt so that you can adjust the sweetness to your personal preference. As written, it ends up being a teaspoon of honey per serving, which might be a little sweet for some. I usually don't add honey if I'm planning on having it for breakfast rather than a treat/snack but it depends on how much of a sweet tooth you have.

Nutrition