This no-bake pudding is thickened with chia seeds and gets its sweetness from vanilla soy milk, vanilla Greek yogurt, and the berries on top. Your kids can easily help you make this by adding the ingredients to Mason jars and shaking everything up.
Long before Chia Pets were a pop culture fad, the seeds were considered a staple of the Aztecs. Chia means “strength,” and ancient cultures used the tiny black and white seeds as an energy booster. Just one tablespoon has about 60 calories, 5 grams of fiber, 3 grams of protein, and over 2 grams of the plant form of omega-3 fatty acids. These super seeds are versatile, making their way into everything from puddings and smoothies to gluten-free meatballs.
Chia seeds are considered hydrophilic or “water-loving” and can absorb nearly 12 times their weight in water. This process is beneficial because it can prolong hydration, slow down digestion, and keep you feeling full for longer. Chia seeds, when added to a healthy diet, may help with weight control and lowering blood cholesterol levels.
This is a no-bake recipe. When combined with liquid, the chia seeds expand and thicken.
One of the coolest things about this recipe is that you can easily portion it out into 8-ounce Mason jars, add your favorite toppings, and then pack in a work or summer camp lunch box.
- Serves: 4
- Serving size: ½ cup
- Calories: 160
- Fat: 4.5g
- Carbohydrates: 21g
- Sodium: 80mg
- Fiber: 5g
- Protein: 9g
- 1 cup vanilla soy milk (or 2% cow's milk or oat milk)
- 1 cup low-fat Greek vanilla yogurt
- 4 tablespoons chia seeds (add an extra teaspoon or two if you prefer a thicker pudding)
- 2 tablespoons agave nectar or maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- In a medium bowl, whisk together the soy milk, Greek yogurt, chia seeds, agave, cocoa powder, vanilla extract, and salt. Cover and place in the fridge. After about 30 minutes, whisk again to re-combine the chia seeds, and refrigerate overnight. The next day, remove from the refrigerator, serve in individual bowls, and add toppings of your choice.
- You can also add all ingredients to a quart-size Mason jar, shake vigorously, and refrigerate overnight.
Stay tuned for my next chia seed recipe for meatballs!
I love this pudding idea but i drink unsweetened almond milk. I can’t have the soy so can I substitute it.
Thanks
Sharon, we think the almond milk would be great in this recipe. You may want to add an extra tablespoon of agave since the almond milk is sweetened and the soy milk has some sweetener. Let us know how it turns out!
I never thought of adding yogurt to my chia pudding, I’ll have to try this!
Yum! I love putting chia seeds in smoothies but haven’t tried adding them to a pudding! Sounds so good!
I have never used chia seeds. This recipe looks like a great place to start.
Yum, I love chia seeds + pudding! Chia pudding is amazing, it’s such an easy overnight breakfast/dessert.
Hi,
I’ve been using chia seeds in smoothies, and with granola over a bowl of yogurt.
I’m ready to try chia with my 1 year old but am on the fence about giving her cocoa powder.
Have you tried it without the cocoa powder? Or another flavor?
Also, do you see any concerns with giving cocoa to a 1 yr old?
Thanks. Can’t get enough of your podcasts.
Jess, we se no issue with cocoa; it’s unsweetened. If you’re concerned about sweetness, perhaps you can use less agave or just leave it out! Let us know how it turns out!
Just wondering, any reason cow’s milk was not used in this recipe?
No reason at all! Cow’s milk would work just fine. Just add half a teaspoon of vanilla extract if you go that route. Enjoy 🙂
This is the recipe I ALWAYS use when making Chia Pudding. Love it!
We haven’t made it in a while. Thanks for the delicious reminder!