By This Greek yogurt chia seed pudding takes four minutes to stir together, sets relatively quickly, and somehow looks like something you spent all morning on. The base is thick and creamy and naturally sweet from honey, and vanilla bean paste (something I now travel with because it makes everything that good!). No protein powder anywhere in this recipe. Just whole ingredients pulling 17g of protein per serving on their own!
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I've made a lot of chia seed puddings in my day. I literally make it weekly to start my day with a little fiber maxxing every day. Sometimes I make my dairy free protein chia seed pudding, other times I make chocolate chia seed pudding and today I'm obsessed with this Greek yogurt honey vanilla version.
It's so springy and elevated while being super simple (taking just 10 minutes to prep). Specifically, I top mine with lemon sugared blueberries, which makes it feel like something from your local corner cafe. Serve it for brunch or prep for a high protein breakfast.
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a note about ratios
I dont like my chia seed pudding super runny or super thick (more of a mousse at that point, I think). I like mine like a pourable pudding, like what you'd get from those instant packets I grew up on :). In order to achieve this, I use ¼ c of chia seeds. This is maybe lower than recipes without Greek yogurt. If you like your pudding thicker, add 1-2 tablespoon more chia seeds, or the other way if you want it thinner.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Greek Yogurt: I use fat-free but any fat level will work! The higher the fat, the thicker the yogurt, so if using that, add 1-2 tablespoon more milk.
- Soy Milk: Any milk works, but I try to minimize lactose intake, so I always use soy milk.
- Honey and Vanilla: These add flavor and sweetness! If you only have vanilla extract, opt for more honey to make up for the lack of sweetness. I get the large tubs of vanilla bean paste at Costco.
- Chia Seeds: Any variety will work! Just give the pudding a quick check after 30 minutes in the fridge to make sure they haven't sunk to the bottom. If they do give it another stir.
- Blueberries: These get tossed in just some lemon sugar and lemon juice. Super simple but so yum!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
hold the blueberries till serving
The lemon sugar blueberries release juice as they sit. They're supposed to be slightly macerated - that's the shiny, glossy finish - but if they sit on the pudding for more than 30 minutes, they'll weep into it and make the top layer watery. Make the pudding the night before, make the blueberries the morning of, and add them at the last moment.
step by step: tips to nail this recipe every time
- Add chia seeds and whisk again - wait, then whisk one more time: Chia seeds start absorbing liquid immediately. Give them a good initial mix, wait about five minutes, then whisk again before covering and refrigerating. That second stir breaks up any clumps that formed in the first few minutes, which is when clumping is most likely.
- Taste first! Always taste it before letting it set to adjust if you need more honey, vanilla, or salt.
- Refrigerate for at least two hours - overnight is better. Two hours will get you a set pudding, but overnight is noticeably thicker and creamier. If you're making this for a morning brunch or a specific occasion, make it the night before without question.
- If the pudding is thinner than you expected, give it time - not more chia seeds: The most common reason for a loose pudding is under-chilling, not wrong ratios. Before you add more seeds, stir it well and give it another hour. If it's still thin after a full overnight set, your chia seeds may be old or your yogurt may be lower-fat (and thinner) than expected. In that case, stir in an extra tablespoon of chia seeds, mix well, and refrigerate for another two hours.
quick recipe video
my chia seeds sank
This happens when the seeds aren't stirred during the first few minutes of setting. They start absorbing liquid and sticking together almost immediately. The fix for next time is to stir five minutes after the initial mix. If it's already happened, whisk the mixture vigorously before refrigerating - you can usually break up most of the clumps.
testing notes
The original version of this recipe used maple syrup and vanilla extract. Both work, but vanilla bean paste is just WOW! I also tested a version with a 2:1 yogurt-to-milk ratio versus the version here, and the higher yogurt ratio (which is what's in the recipe card) sets noticeably thicker and holds its texture better in individual jars over multiple days.
Recipe
greek yogurt chia seed pudding (17g protein, no protein powder)
Ingredients
pudding base
- 2 cups plain low-fat Greek yogurt (see notes for other fat levels)
- 1 cup soy milk (or milk of choice)
- ¼ cup honey (use more if using vanilla extract)
- 2 tablespoon vanilla bean paste (sub: 1 teaspoon vanilla extract)
- ¼ cup chia seeds
lemon sugar blueberries
- 1 cup fresh blueberries
- 1-2 teaspoon lemon juice
- Zest of ½ lemon
- 4 tablespoon granulated sugar
Before you start!
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Instructions
- Add 2 cups plain low-fat Greek yogurt, 1 cup soy milk, ¼ cup honey, 2 tablespoon vanilla bean paste, and ¼ cup chia seeds to a large bowl or 32 oz jar. Whisk until smooth and fully combined - honey should be completely incorporated with no streaks.It can be helpful to mix everything but the chia seeds first then stir those in.Let the mixture sit for 5 minutes, then whisk one more time to break up any clumps that have formed.
- Cover and refrigerate for at least 2 hours, or overnight for best results. The pudding will be noticeably thicker after a full overnight set.
- When ready to serve, make the blueberries: combine 1 cup fresh blueberries, 1-2 teaspoon lemon juice, Zest of ½ lemon, and 4 tablespoon granulated sugar in a small bowl. Toss gently and let sit for 15 minutes until the sugar has drawn out some of the juice and the blueberries look glossy.
- Spoon pudding into individual bowls or jars. Top with lemon sugar blueberries right before serving. Sprinkle extra lemon sugar on top just before serving if desired.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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