Hello Barb. Chia seed pudding with Greek yogurt is one of my favorite make-ahead breakfasts because the yogurt adds a rich, creamy texture and a wonderful boost of protein.
Because Greek yogurt is significantly thicker than regular yogurt, the key is balancing it with enough liquid so the chia seeds can fully absorb moisture and swell into a smooth gel.
Here is a dependable, single-serving ratio:
- 2 tablespoons chia seeds (black or white)
- 1/2 cup milk of your choice (dairy, almond, oat, or soy)
- 1/3 cup plain Greek yogurt
- 1 to 2 teaspoons sweetener (honey, maple syrup, or agave)
- 1/4 teaspoon pure vanilla extract and a tiny pinch of salt
To prepare it:
1. In a bowl or a mason jar, thoroughly whisk together the milk, Greek yogurt, sweetener, and vanilla until the yogurt is completely smooth with no lumps remaining.
2. Add the chia seeds and stir well to distribute them evenly throughout the liquid.
3. Let the mixture sit on your counter for about 5 to 10 minutes. This step is crucial: give it a second vigorous stir. Chia seeds tend to settle at the bottom during the initial minutes, and this second mix prevents clumps from forming.
4. Cover the container with a lid and place it in the refrigerator.
Regarding resting time: While the pudding will start setting after about 2 to 3 hours, resting it overnight (at least 6 to 8 hours) delivers the best creamy consistency. In the morning, give it a quick stir and top with fresh berries, sliced fruit, or nuts. Prepared jars keep well in the fridge for up to 4 to 5 days.
