Creamy Vanilla Chia Pudding
A silky chia pudding that comes together in ten minutes and then rests overnight in the fridge. By morning it turns thick, cool and ready for whatever fruit you have on hand. The effortless make-ahead breakfast you will keep coming back to.
🛒 Ingredients
2 servings
- 300 g plain yogurt (or plant-based yogurt)
- 4 tablespoons chia seeds
- 250 ml milk (almond, coconut or oat)
- 3 tablespoons xylitol or maple syrup
- 1 teaspoon vanilla extract
- Shredded coconut and cinnamon, to serve (optional)
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Directions
- 1
Combine the yogurt, milk, chia seeds, sweetener and vanilla in a bowl or a lidded jar.
- 2
Stir well with a spoon so the seeds are evenly distributed and no lumps remain.
- 3
Cover and refrigerate for at least 4 hours, ideally overnight, stirring once after 30 minutes.
- 4
Before serving, stir again, spoon into glasses and top with fresh fruit, shredded coconut and a dusting of cinnamon.
💡 Chef's Tip
The pudding thickens as it sits: if it turns out too firm, loosen it with a splash of milk. For a vegan version, use plant yogurt, plant milk and an unrefined sweetener such as xylitol. Chia seeds soak up a lot of liquid, so double the batch and keep it in the fridge for 3 to 4 days.
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