This Yogurt Chia Pudding recipe from Stacie’s first cookbook, Make It Easy, isn’t quite sweet enough to make it a satisfying dessert, but with honey or maple syrup and vanilla, it is sweet enough to feel like a treat for breakfast. (Also, by the way, you can add more sweetener to taste for any time of day!)
The Greek yogurt in this version of chia pudding adds creaminess and some protein. If you like fruity yogurt, top this with jam or defrosted frozen fruit. You can also thin this pudding by adding extra milk and strawberry sauce to freeze into pops!
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Yogurt Chia Pudding
Description
This Yogurt Chia Pudding recipe from Stacie’s first cookbook, Make It Easy, isn’t quite sweet enough to make it a satisfying dessert, but with honey or maple syrup and vanilla, it is sweet enough to feel like a treat for breakfast. (Also, by the way, you can add more sweetener to taste for any time of day!)
Ingredients
3/4 cup (6 ounces) plain Greek-style yogurt
1/4 cup milk of choice (I love using a combo of almond and coconut)
2 tablespoons chia seeds
1 tablespoon honey or maple syrup, plus more to taste
1/2 teaspoon vanilla extract
Instructions
- 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 air tight container in the refrigerator for up to 3 days.
