Fluffy Yogurt Chia Vanilla (Printable Version)

A creamy blend of yogurt, chia seeds, and real vanilla bean for a light, wholesome start or snack.

# What You'll Need:

→ Base

01 - 1 cup Greek yogurt, full fat or low fat
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/4 cup chia seeds
04 - 2 to 3 tablespoons pure maple syrup or honey
05 - 1 vanilla bean, split and seeds scraped, or 2 teaspoons pure vanilla extract
06 - Pinch of fine sea salt

→ Toppings

07 - Fresh berries such as strawberries, blueberries, or raspberries
08 - Toasted coconut flakes
09 - Sliced banana
10 - Granola
11 - Additional drizzle of honey or maple syrup

# Steps to Follow:

01 - In a large mixing bowl, whisk together the Greek yogurt, almond milk, maple syrup or honey, vanilla bean seeds, and salt until smooth and well combined.
02 - Stir in the chia seeds, mixing thoroughly to distribute evenly throughout the mixture.
03 - Let the mixture sit for 5 minutes, then whisk again to break up any clumps and ensure smooth texture.
04 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until the pudding reaches a thickened and fluffy consistency.
05 - Before serving, stir the pudding thoroughly and divide into individual glasses or bowls.
06 - Top each serving with fresh berries, coconut flakes, banana slices, granola, or an additional drizzle of sweetener as desired.

# Additional Tips::

01 -
  • It tastes fancy enough for guests but requires zero cooking skills or attention once you mix it.
  • The pudding sits in your fridge waiting, which means you've basically already had breakfast tomorrow.
  • Real vanilla bean makes it feel special without being complicated, and the texture is somewhere between mousse and custard in the best way.
02 -
  • If you skip the 5-minute stir after adding chia seeds, you'll get tough little seeds that don't blend smoothly, so that small step genuinely matters.
  • The pudding thickens overnight, so if you make it in the morning for eating later, it might be stiffer than expected, which is why a final stir loosens it back to creamy perfection.
03 -
  • Don't use hot vanilla bean or freshly scraped seeds right out of a warm kitchen because they lose some aromatic oils if the pudding sits too warm before chilling.
  • If your pudding seems too thick after sitting, a splash of milk loosens it without diluting the flavor, and this saves you from thinking you made a mistake.
Go Back