Chia seeds are high in fiber and anti-oxidants, and add a great bit of texture to a mixture of yogurt and almond milk. They can be prepared in advance and make a quick and easy healthy breakfast. I was sent this recipe from a friend based on Giada De Laurentiis’ recipe from Food Network magazine and modified it to use a little less maple syrup. I’m also using blackberries here but you can use any fruit you like.

I like to buy the prepackaged almond milk and yogurt containers so I can just mix everything together without having to measure very much.

  • 6 servings
  • 5 mins
  • 4 hours
  • 4 hours 5 mins


  • 8 oz container almond milk
  • 7 oz container greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • 1 tablespoon maple syrup
  • to taste honey
  • 2 cups blackberries, strawberries, raspberries, or blueberries
  • 1/4 cup almonds, sliced


  • Mix the almond milk, greek yogurt, vanilla extract, and maple syrup in a large bowl. Mix in the chia seeds and refridgerate overnight.
  • The next day, spoon servings of the chia pudding into individual cups and top with honey, fruit, and almonds to taste. The chia pudding will keep for about 5 days in the fridge.