A High Protein, High Fibre Snack

Yogurt chia pudding takes all the good things from any other chia pudding: high fibre, amino acids, antioxidants, and so on (source) and adds high-protein yogurt to the mix to make a more filling snack or breakfast. As written this makes enough to fill three 500 ml (2-cup) jars with chia pudding and some toppings but can easily be doubled.

Since chia seeds have a neutral flavour, you can add them to just about anything. This makes a nice thick chia pudding with a very satisfying texture and 16 grams of protein (and 8 grams of fibre!) per serving. I made the batch pictured for a friend of mine to keep in the freezer for postpartum meals since it’s such an easy filling snack.

I’ve been making chia pudding this way for a long time, since it feels like a win-win snack or breakfast – it’s a great way to combine yogurt and chia pudding into something even more filling and satisfying. It keeps well in the refrigerator and can even be frozen if you want to make a few jars in advance.

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Ingredients You’ll Need and Why

It’s a simple recipe, and can be flexible depending on what you have on hand. A little lemon and vanilla really boost the pudding and make it much more interesting. These are my notes from testing, and you can see the full recipe card below.

• Yogurt: use any yogurt you like, but note that a thicker, Greek-style yogurt will taste better and provide a better texture. If you use a thinner yogurt, reduce the added milk accordingly. Pictured is soya yogurt. Unsweetened is best so that you can sweeten to taste.
• Milk: not in the picture, which is an oversight (sorry!) but you can use any milk you like, non-dairy or dairy, or even a bit of water. Please note that I always write my recipes with non-dairy alternatives because I’m allergic to milk but always also test with dairy if it will make a difference, like in bread recipes.
• Chia seeds: any colour, it doesn’t matter. I haven’t tried making this with ground chia. Keep chia seeds chilled for optimal freshness and buy from somewhere with a quick turnover to ensure that you’re not buying rancid seeds.
• Honey: use maple syrup if you want a fully vegan option. This should be adjusted to your taste and can also be omitted if you prefer it to be unsweetened. I haven’t tested with granulated sugar but it should be fine as long as you whisk long enough for it to dissolve into the yogurt.
• Lemon zest: try subbing orange or even grapefruit for the lemon. It’s only for taste and can be omitted if preferred. The mix of lemon zest and vanilla extract add a nice birthday cake flavour.

How to Make Chia Pudding with Yogurt

Like most chia puddings, this is a whisk, chill, and serve recipe. You don’t need to let the pudding rest and mix again because it’s thick enough that the chia seeds are suspended without sinking to the bottom.

Step 1: add everything but the chia seeds to a bowl and whisk well to combine. If your honey is creamed and very thick, I recommend whisking it into the yogurt first before adding any of the other ingredients. Once it’s combined, add everything else and mix again.

Step 2: whisk in the chia seeds. Since this is a thick pudding, one mix is enough. Scrape down the sides if a lot of chia seeds have migrated up the sides of the bowl.

Step 3: cover and refrigerate for at least two hours. I cover the bowl with a plate or lid to prevent any smells getting in and making the pudding taste a little off (like onions).

Step 4: layer into jars with toppings or serve as is. Pictured is with a mango purée, and I often layer with frozen fruit or other cooked fruits like blueberry compote and stewed rhubarb.

Expert Tips for the Best Pudding

• 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.
• Use yogurt you like: the primary flavour will probably be yogurt, depending on the type you use, so choose one that you like the taste of. This is a thick chia pudding. If you don’t like the texture of the seeds but still want to try making yogurt chia pudding, blend it (see chocolate chia mousse).
• Plan ahead: like any chia pudding, this one needs a little time for the seeds to gel and achieve the correct texture. If you plan on packing for work or having for breakfast, it’s best to prep the night before or even on the weekend.

More Chia Seed Recipes

• Coconut Milk Chia Pudding – for something a little richer and more dessert-like
• Oatmeal Breakfast Cookies – date sweetened gluten-free cookies for breakfast on the go
• Vegan Protein Shake – with no protein powder, this smoothie relies on seeds and nut butter instead
• Trail Mix Cookies – flexible cookies made with seeds or nuts, dried fruit, and buckwheat flour

If you make this Yogurt Chia Pudding recipe or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.