Creamy Chia Pudding (higher protein!)

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.

glass with pudding, spoon, and berries on top.

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!

bowl with yellow liquid — Whisk milk, yogurt, honey, vanilla and almond extract.

bowl with whisk and black seeds — Add the magical little seedies!

white liquid with chia seeds in bowl with whisk. — Whisk until smooth and let it thicken for as little as 30 minutes or 2 hours.

white pudding with black dots in bowl — Thick, creamy chia seed pudding bliss (this is the thickness after sitting 2 hours).

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.

overhead view of white pudding in glass with berries.

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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