Description
This creamy yogurt chia seed pudding combines whole chia seeds, dairy-free milk, tangy dairy-free yogurt, maple syrup, and cinnamon for an easy make-ahead healthy breakfast.
Ingredients
Scale
- 1/2 cup (120 ml) unsweetened dairy-free milk
- 1/3 cup (80 grams) unsweetened dairy-free yogurt
- 1 tablespoon maple syrup, or to taste
- 3 tablespoons (30 grams) whole chia seeds
- Dash of ground cinnamon, or to taste
Instructions
- Mix the dairy-free milk, dairy-free yogurt, and maple syrup.
- Then add the chia seeds and ground cinnamon and stir to combine.
- Let the mixture sit for 10 minutes, then stir again well to break up any clumps of chia seeds.
- Cover and refrigerate for at least 3 hours, or until thickened. Overnight is best for the thickest, most even texture.
- Stir before serving and add toppings. If the pudding is too thick, add a splash of dairy-free milk.
Notes
I tested this recipe with Silk, Trader Joe’s dairy-free yogurt, Forager unsweetened cashew and coconut yogurt, and Forager Greek-style cashew and coconut yogurt. The Greek-style yogurt produced a thicker chia pudding. Since the consistency of dairy-free yogurt can vary between brands, you may need to adjust the amount of dairy-free milk if your yogurt is much thicker or thinner.
Letting the chia pudding sit before stirring again and storing helps to prevent the chia seeds from clumping.
Use whole chia seeds, not ground chia seeds.
- Prep Time: 12 minutes
- soak time: 8 hours
- Cook Time: 0 minutes
- Category: Breakfast
- Method: no bake
- Cuisine: American
