Easy Chia Pudding

July 20, 2018

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
  • Ingredients

    • 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


    1. Mix the almond milk, greek yogurt, vanilla extract, and maple syrup in a large bowl. Mix in the chia seeds and refridgerate overnight.
    2. 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.

    This recipe was adapted from:

      Written by Will Chiong who lives and works in New York building useful things.