Description

Rich and creamy, this chia seed pudding with Greek yogurt is packed with 23 grams of protein as well as 13 grams of filling fiber! Adding Greek yogurt to chia pudding is the easiest way to significantly boost the protein content without using protein powder. It’s my new Registered Dietitian approved healthy overnight breakfast, and only takes a few minutes to prep the night before.

Ingredients

Scale

1 cup milk
1 cup plain Greek yogurt
1 tsp vanilla extract
2 tbsp maple syrup
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup chia seeds
Toppings: see notes for suggestions

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Instructions

In a medium tupperware or bowl with a lid, combine the milk, Greek yogurt, vanilla extract, maple syrup, salt, and cinnamon.
Use a whisk to mix everything together.
Add the chia seeds. Whisk well to combine – the liquid may get a little frothy.
Let the mixture sit for 1 minute, then whisk a final time.
Cover the chia pudding and put in the fridge for at least 4 hours or overnight.
When ready to serve, portion into two bowls and add your favorite toppings.

Notes

Topping ideas

Granola: see this blog post for lots of homemade granola recipes
Fresh fruit: blueberries, strawberries, blackberries, mango, kiwi, banana
Dried fruit: raisins, cranberries, dates, apricots
Cooked fruit: cinnamon stewed apples, poached pears, poached apples
Nuts: toasted almonds, toasted pecans, walnuts, pistachios
Nut butter: peanut butter, almond butter

Storage

Chia pudding will stay good for up to 5 days when stored in an airtight container in the fridge.

Nutrition

Serving Size: one-half of recipe
Calories: 390
Fat: 16.9 g
Saturated Fat: 4.3 g
Carbohydrates: 40.6 g
Fiber: 13.8 g
Protein: 21.9 g