Healthy snack recipe: Yogurt Chia Pudding. Refreshing, high in protein, and endlessly adaptable.

July 7, 2015

As you can tell from the title of this post, I believe that Yogurt Chia Pudding has many virtues. This healthy snack recipe is a favorite in my house and I think with good reason.

First of all, it’s dead easy to make. You whisk a few ingredients together (sometimes I don’t even measure) and then let the mixture sit in the fridge for a few hours. That’s it. Then there’s the fact that it’s refreshing (perfect for summer), high in protein (to fuel long, hot afternoons), and can be flavored any which way. Oh yea, and it tastes good. Real good.

Healthy summer snack recipe: Yogurt Chia Pudding | One Hungry Mama

If you’ve been reading for a while, you know that I’ve made chia pudding before. The original recipe calls only for coconut milk (you can use any milk of choice) and is just as easy and equally delicious. I like this version, though, because the addition of Greek-style yogurt gives this treat a silky feel more like pudding and tangy flavor that I love. It’s also what turns chia pudding from healthy snack to a protein-rich healthy snack.

If you’ve tried making chia pudding before, give this recipe a go and let me know what you think. If you haven’t and you and your kids like yogurt, definitely start with this version. It’s a perfect summer treat.

The basic recipe is below, but watch for a few tips on making this perfectly every time and also on switching up the flavors. Believe me, if you make this once, you’ll be making it again and again, so why not experiment a bit!

Yogurt Chia Pudding
(Can be shared with kids 12+ mos)*
Serves 4

5-6 ounces Greek-style yogurt (preferably plain)
1/4 cup milk of choice (I love using a combo of almond and coconut)
2 tablespoons chia seeds
1 tablespoon honey (or maple syrup; you can adjust to taste)*
1/2 teaspoon vanilla extract
Fresh fruit, for serving (optional)

1. Whisk all ingredients in a medium bowl. Divide mixture evenly between 4 ramekins or individual serving bowls and place in refrigerator for at least 2-3 hours before serving. Serve with fresh fruit.

*Note: Honey can never be served to children under 12-months-old due to risk of botulism. If you’d like to share this with easters younger than 1-year-old, substitute agave syrup.

2 Responses

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  2. Marcela says:

    Great recipe! I’ll try to make a vegan version!!

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