Yogurt Chia Pudding

Ingredients 

• Cup plain yogurt
• 1 cup almond milk, or any non-dairy milk
• 2 tablespoons maple syrup, optional
• ¼ cup chia seeds
• 1 teaspoon vanilla extract, optional

Optional Add-ins/Toppings:

• 1 cup fruit, strawberries, blackberries, and bananas

• 1/2 cup nuts, or seeds

Instructions 

1. Whisk together yogurt, almond milk, maple syrup, and vanilla extract in a medium-sized bowl.

1. Add chia seeds to yogurt mixture, wait for 5 minutes and give it another mix. We do this because chia seeds tend to stick together when mixed with liquid. Doing so helps break up any lingering clumps of chia seeds.
2. Cover with stretch film, and refrigerate for at least 4 hours or overnight.
3. When ready to serve, ladle into bowls and top each bowl with fresh berries and nuts. Serve while still cold.

Notes

• Yields: This recipe makes approximately 3 cups of chia seed yogurt pudding that is ideal for 2 generous servings. The below nutritional values are per serving, but they do not include the optional toppings.
• Yogurt: While I prefer whole milk yogurt, you can use low-fat yogurt as well. Greek yogurt can also be used, but you might need to add a bit more liquid to thin it out. Finally, vegan yogurt can also be used.
• Adjust consistency: In my experience, the ratio of 1 cup of yogurt + 1 cup of milk to ¼ cup of chia seed provides the best pudding-like texture. As always, you can adjust the quantities to suit your taste. More seeds will equal a thicker chia pudding.
• Make it your own: This is a delicious base recipe for chia pudding in which you add your toppings of choice. Have fun with different flavors like almond extract, unsweetened cocoa powder, protein powder, or matcha powder; swirl in your favorite fruit jam like strawberry or raspberry, or add texture and crunch with coconut flakes, hemp seeds, almonds, cashews, and more.
• Make Ahead / Meal Prep: Make a big batch at the beginning of the week, portion it into individual containers (or mason jars), and your overnight chia pudding with yogurt is ready to enjoy throughout the week.
• Storage: Store chia pudding covered with plastic wrap or in an airtight container or mason jar in the fridge for up to 5 days.
• Reuse: The mixture will thicken the longer it sits. Add a splash of milk or water to thin it out to your desired consistency.
• This recipe is adapted from Giada’s Chia Seed Pudding recipe. (Foodproofliving)