Quick Setting Chia Seeds and Yogurt Pudding (10 Minutes)
This chia seeds and yogurt pudding is quick to prepare and sets in just 10 minutes, making it perfect for busy mornings. Packed with protein and fiber, it's a satisfying breakfast or snack.
Servings: 2
Calories: 230kcal
Ingredients
- 245 grams plain Greek yogurt 1 cup I used 2% fat
- 60 milliliters milk ¼ cup I used 2% dairy
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 40 grams chia seeds ¼ cup
- 1 pinch fine sea salt
To serve/Toppings:
- Fresh berries of choice
- Chia berry jam optional
- Additional Greek yogurt optional
- Whipped cream optional
- Granola nuts, or seeds (optional)
Instructions
- Combine ingredients: Add the Greek yogurt, milk, maple syrup, vanilla extract, chia seeds, and salt to a large bowl. Whisk together until everything is well combined and the chia seeds are evenly distributed throughout the mixture.245 grams plain Greek yogurt, 60 milliliters milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 40 grams chia seeds, 1 pinch fine sea salt
- Divide and chill: Divide the mixture evenly between 2 sealable jars or containers. Alternatively, store in one large container if you prefer to scoop out servings as needed. Cover and refrigerate for at least 10 minutes for a quick set, or overnight for the best texture.
- Stir and serve: After the initial setting time, give the pudding a quick stir if needed to ensure even consistency. Top with your favorite toppings such as fresh berries, chia berry jam, additional Greek yogurt, whipped cream, granola, nuts, or seeds. Enjoy cold.
Notes
Yogurt choice: The thickness of your Greek yogurt will affect how quickly the pudding sets. Thicker yogurt = faster setting. I use 2% fat Greek yogurt (brand Fage) for a good balance of creaminess and protein. Full-fat Greek yogurt will be even richer; 0% fat will be lighter but still delicious.
Setting time: While the pudding will be set enough to eat after just 10 minutes, it will continue to thicken as it sits. For the best texture, I recommend letting it chill for at least 30 minutes or overnight.
Consistency adjustment: If your pudding is too thick after sitting, simply stir in a splash of milk, one tablespoon at a time, until you reach your desired consistency.
Preventing clumps: Whisk the mixture very well when you first combine everything, then stir again after about 5 minutes to break up any chia seed clumps that may have formed.
Storage:
Fridge: Store in an airtight container or covered jars in the refrigerator for up to 5 days.
Freezer: Not recommended, as the yogurt texture can become grainy when thawed. Nutritional Calculations:
I used 2% fat Greek yogurt and 2% dairy milk for the nutrition analysis. Toppings are not included.
Fridge: Store in an airtight container or covered jars in the refrigerator for up to 5 days.
Freezer: Not recommended, as the yogurt texture can become grainy when thawed. Nutritional Calculations:
I used 2% fat Greek yogurt and 2% dairy milk for the nutrition analysis. Toppings are not included.
Nutrition
Calories: 230kcal | Carbohydrates: 20.4g | Protein: 16.5g | Fat: 9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 4.82g | Monounsaturated Fat: 1.28g | Cholesterol: 13mg | Sodium: 133mg | Potassium: 335mg | Fiber: 7g | Sugar: 11.5g | Vitamin A: 59IU | Vitamin C: 0.43mg | Calcium: 328mg | Iron: 3.32mg
