Speedy chia pudding with a protein boost from Greek yogurt! With over 10g protein, 8g fiber, and healthy fats out the wazoo, this recipe actually keeps you full for breakfast. The best part is that it only 30 minutes to thicken! Top with colorful berries and a drizzle of nut butter for a breakfast of champs.
Have you ever heard of something as preposterous as chia pudding being thickened in 30 minutes? I know, it's uncanny!
Adding naturally thick yogurt doesn't just make this way more filling, it also helps it thicken more quickly (just like my Strawberry Chia Pudding with yogurt!). Sheer magic, I tell you.
The other tidbit that sets this recipe apart from the slew of chia pudding recipes on the web is a kiss of almond extract. For flavor intrigue, you know? Cuz chia seed pudding is officially not a snooze. Don't miss my higher protein Chocolate Chia Pudding with Greek yogurt, too!
A few notes on the ingredients
- Milk: If I'm eating chia pudding for breakfast I want it to keep me full, so I love using soy milk (hello, complete plant protein!). You could use dairy milk or really any milk you like. The first photo of the pudding is what it looks like after 30 minutes. The last photo in the "let's make it" section is what it looks like thickened for 2 hours. You can always add more milk the next day!
- Chia seeds: Know that some chia seeds take longer to absorb liquid than others (they really do absorb 10x their weight in liquid!). I buy them in bulk at Costco and store them in the freezer to prolong their shelf life. As a dietitian, I love their fiber superpowers for digestion and blood sugar balance. Expired or old chia seeds sometimes will not absorb liquid, so if you feel the texture is off, check the date.
- Greek yogurt: For extra staying power! Use whatever fat percentage and whatever flavor you'd like; just know it'll be sweeter with flavored yogurt.
- Sweetener: I like liquid sweetener like maple syrup or honey here since we don't want the grittiness of dry sweeteners. Taste and use as much as you'd like.
- Extracts: Vanilla helps bring this recipe to life. I love the extra something something almond extract brings, but you can omit it if that's not your jam.
Let's make it!
Storage
Chia pudding will last in the fridge up to 5 days. It won't thicken any more after the first day, but you can add a splash of milk to thin it out if you fancy. I don't recommend freezing this as the texture will be funky.
I hope you're as obsessed with this chia pudding recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
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Creamy Chia Pudding (higher protein!)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
Speedy, delish chia pudding with a protein boost from Greek yogurt! With over 10g protein, 8g fiber, and healthy fats out the wazoo, this recipe will actually keep you full for breakfast. The best part is that it only 30 minutes to thicken! Top with colorful berries and a drizzle of nut butter for a breakfast of champs.
Note: Prep time does not include soaking time.
Ingredients
- 1 ½ cups unsweetened soy milk (or higher protein milk of choice, like dairy milk)
- ½ cup plain or vanilla Greek yogurt
- 1-2 tbsp pure maple syrup or honey
- 1 tsp pure vanilla extract
- ⅛ tsp almond extract
- ⅓ cup chia seeds
- toppings of choice: fresh berries, cacao nibs, mini chocolate chips, coconut, nut butter
Instructions
- In a medium mixing bowl, whisk milk, yogurt, maple syrup, vanilla, and almond extract until smooth.
- Add chia seeds and whisk again to combine. Taste and adjust sweetener if needed. Let sit for 10 minutes then whisk again.
- Pour into 3 jars or bowls with lids and refrigerate for 20-30 minutes, or several hours if desired. It'll continue to thicken the first day as it sits, so add a splash of milk the next day to thin out if desired.
- Before serving, top with fresh berries, nut butter, cacao nibs for crunch, or chocolate chips! Store in the fridge for up 5 days.
Jackie says
I have been eating chia pudding for a long time, but not lately. So, this is a good tip to dive back into it. If I don’t have Greek yogurt, I will do some kefir and a bit less milk to keep it pudding-like. Yum!
Alexis Joseph, MS, RD says
That’s how I felt! Yes, so easy to make it your own.
Tamima says
I started having Chia pudding myself from the last 20 days and I just love it. I use plain yogurt, any plant based milk or almond milk, jaggery powder, oat, nuts and lastly pomegranate seeds. Soak it over night and ready to be served for next day breakfast.
Alexis Joseph, MS, RD says
Ohhh love this, I've never heard of jaggery powder! So cool!
Mina says
I made chia pudding with coconut milk, almond milk, maple syrup and vanilla, it's just divine!
Alexis Joseph, MS, RD says
Delish! Glad you made it your own and enjoyed it!