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
Scale
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.