Creamy Chia Pudding with Greek Yogurt

A creamy and satisfying high-protein chia pudding made with unsweetened soy milk, Greek yogurt, chia seeds, natural sweetener, vanilla, and a touch of almond extract.

Ingredients

• 1½ cups unsweetened soy milk, or a higher-protein milk of choice such as dairy milk
• ½ cup plain or vanilla Greek yogurt
• 1–2 tablespoons pure maple syrup or honey
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon almond extract
• ⅓ cup chia seeds
• Toppings of choice: fresh berries, cacao nibs, mini chocolate chips, coconut, and nut butter

Instructions

1. Add the unsweetened soy milk, Greek yogurt, maple syrup or honey, vanilla extract, and almond extract to a medium mixing bowl. Whisk thoroughly until the yogurt is fully incorporated and the mixture appears smooth.
2. Add the chia seeds to the bowl and whisk again until they are evenly distributed throughout the liquid. Taste the mixture and adjust the sweetener if needed.
3. Let the mixture stand for approximately 10 minutes. This gives the chia seeds time to begin absorbing the liquid.
4. After the resting period, whisk the chia mixture once more. This helps redistribute any seeds that may have settled and supports a more even texture.
5. Pour the mixture into three jars or bowls with lids. Place them in the refrigerator for approximately 20–30 minutes for a quick chia pudding, or refrigerate for several hours if you prefer a thicker consistency.
6. The pudding will continue thickening as it sits, especially during the first day. If it becomes thicker than desired, stir in a splash of milk before serving.
7. Before eating, finish the pudding with your preferred toppings, such as fresh berries, nut butter, cacao nibs, mini chocolate chips, or coconut.