Name: Greek Yogurt Chia Pudding with Raspberry Puree Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Greek
Ingredients: 2 cups vanilla Greek yogurt or coconut yogurt; 1 cup almond milk, coconut milk, or milk of choice; 1/4 cup maple syrup (or agave or honey works); 1/4 cup chia seeds; 2 cups fresh or frozen raspberries (strawberries, or any other fruit of choice); 1 tsp honey or maple syrup

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Introduction

This Greek Yogurt Chia Pudding is a creamy, nutritious breakfast or snack that’s both satisfying and easy to prepare. With a luscious mix of chia seeds, yogurt, and a fresh raspberry topping, it’s a delicious way to start your day or enjoy a healthy treat.

Two clear glass jars filled with three layers of chia pudding are placed on a white round board over a white marbled texture. The bottom two layers are a pale creamy color with tiny black chia seeds visible throughout, topped with a red raspberry sauce layer with a slightly chunky texture. On the top, there is a small dollop of white cream, and on one jar, three whole fresh raspberries rest on top, while the other jar has one raspberry. In the background, two more similar jars are blurred out, showing the same layering. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups vanilla Greek yogurt or coconut yogurt
1 cup almond milk, coconut milk, or milk of choice

1/4 cup maple syrup (or agave or honey works)
1/4 cup chia seeds

2 cups fresh or frozen raspberries (or strawberries, or any other fruit of your choice)
1 tsp honey or maple syrup

Instructions

Step 1: In a medium bowl, combine the Greek yogurt or coconut yogurt, almond milk (or milk of choice), maple syrup, and chia seeds. Stir well until all ingredients are fully mixed.
Step 2: Cover the bowl and refrigerate for at least 2 to 4 hours to allow the chia seeds to absorb liquid and thicken. Stir the mixture about 30 minutes into the soaking time for even texture.
Step 3: Once set, remove the pudding from the fridge and divide it evenly into 4 individual serving jars or bowls.

Step 4: To prepare the raspberry topping, place the raspberries in a bowl. Add the honey or maple syrup, then mash with a fork until the fruit is pureed. If using frozen raspberries, thaw them before mashing.
Step 5: Spoon the raspberry puree over each portion of chia pudding and serve immediately. Enjoy!

Tips & Variations

Use coconut or almond yogurt to keep this recipe dairy-free and add a subtle tropical flavor.

Swap raspberries for blueberries, strawberries, or mango for a different fruity twist.
For added texture, sprinkle chopped nuts or granola on top before serving.
If you prefer a sweeter pudding, increase the maple syrup or honey to taste.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. The pudding may thicken more as it sits; simply stir well before serving. Add fresh fruit topping just before eating for best flavor and texture.

How to Serve

A transparent glass holds a two-layered dessert placed on a white round wooden board over a white marbled surface. The bottom layer is thick and creamy with visible tiny black chia seeds evenly mixed, giving a speckled light gray look. The top layer is a bright red raspberry sauce with a slightly chunky texture, topped with a single whole raspberry in the center and a little white cream drizzled on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of yogurt?

Yes, you can substitute Greek yogurt with any yogurt you like, such as regular, plant-based, or flavored varieties. Keep in mind the sweetness and consistency may vary slightly.

How long does chia pudding take to set?

Chia pudding needs at least 2 hours in the fridge to thicken, but it’s best after 4 hours or overnight for a creamy, pudding-like texture.