Breakfast Chia Yogurt Pudding

Hi everyone! I hope you had a great week!

I’m finally back from my trip in Denmark and I’m excited to share a new breakfast recipe with you all.

This week’s recipe is a bit unique and it’s not for everyone because of the texture. Chia pudding has that slightly jelly-like feel, but it’s something I personally enjoy and find super satiating, especially in the mornings.

Chia Yogurt Breakfast Pudding

Ingredients:

• 2 tbsp. chia seeds
• 1 cup milk (I used coconut milk)
• 1 tsp vanilla extract
• 1 tbsp. honey or maple syrup
• 1 tsp Ceylon cinnamon 
• ¾ cup Greek yogurt (I used FAGE lactose-free plain Greek yogurt)
• 1 cup fruit (I used ½ cup strawberries and ½ cup blueberries)
• Jar or container (I used a mason jar as it makes mixing easy!)

Instructions:

1. Add your chia seeds to your jar or container.
2. Measure out your milk, yogurt, vanilla, cinnamon and honey/maple syrup, then add them to your jar.
3. Secure the lid and give it a good shake until everything looks well combined.
4. Let it sit out at room temperature for about 5 minutes.
5. Shake again to prevent clumping, then place it in the fridge.
6. For best results, chill for at least 8–12 hours (overnight is ideal), but a minimum of 2–3 hours will work in a pinch.

This pudding will stay fresh in the fridge for up to 5 days, making it a perfect meal prep option for busy mornings. When you’re ready to eat, top it with your favorite fruits. I love mine with fresh berries!

Let me know if you give it a try or have a favorite topping combo. See you next week!