greek yogurt chia seed pudding (17g protein, no protein powder)

Chia seed pudding with Greek yogurt and blueberries and lemon sugar on top.

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greek yogurt chia seed pudding (17g protein, no protein powder)

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!

Prep Time10

chill time2

Course: Breakfast

Cuisine: American

Keyword: greek yogurt

Servings:

Calories: 320kcal

Author: Mika Kinney

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

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

Yogurt: I use low fat but any fat works. The high the fat, the thicker the yogurt so you may need to adjust with additional milk.

Vanilla bean paste vs. extract: Paste gives better flavor and pretty flecks. Extract works 1:1 at 1 tsp.

Blueberries: Add right before serving - they release juice as they sit and will water down the top of the pudding if added too early. Raspberries and blackberries work as swaps.

Storage: Keep pudding (without blueberry topping) covered in the fridge for up to 5 days in an airtight container. Store blueberries separately and add fresh.

Make ahead: This is ideal for meal prep. Make the full batch Sunday night and portion into individual jars. The pudding holds its texture well for the full five days.

Reduce Sugar: You can reduce the sugar and calories by leaving out the sugar topping and instead just top with fresh blueberries and lemon zest. This reduces the calories to 272cal and sugar to 28g.

Nutrition