When you need something simple, filling, and easy to grab on the go, chia pudding is usually the first idea. No cooking, just a few ingredients, and it is naturally rich in fibre, protein, and omega-3 fats.
Today’s version is chia pudding with Greek yogurt and raspberries. You prepare it in 5 minutes, then let the fridge do the rest overnight. In the morning, you get a creamy, fresh breakfast or snack that actually keeps you full.
Recipe: Chia pudding with yogurt and raspberries
Ingredients (for 2 jars)
- 300 g Greek yogurt (or any thick yogurt)
- 250 ml milk (or plant-based drink: almond, oat…)
- 3 tablespoons chia seeds
- 1–2 tablespoons honey or maple syrup (to taste)
- 1 teaspoon vanilla extract (optional)
- 150 g raspberries (fresh or thawed)
- a handful of chopped nuts or coconut flakes (optional topping)
Method
- In a bowl, mix yogurt, milk, honey (or syrup), and vanilla.
- Stir in the chia seeds and leave for 10 minutes, then stir again to avoid lumps.
- Divide into two jars. Add raspberries on top (or mix some into the base).
- Cover and refrigerate for at least 3–4 hours, ideally overnight. Before serving, sprinkle with nuts or coconut.
Tip: For a higher-protein version, replace part of the milk with skyr or add one scoop of neutral protein powder. For a vegan version, use plant-based yogurt and syrup.
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Why this works so well
- Chia seeds provide fibre, omega-3 fats, and minerals.
- Greek yogurt adds protein and makes it more filling.
- Raspberries bring freshness, acidity, and antioxidants.
- No cooking and make-ahead friendly – perfect for busy mornings.
👉 A light but balanced meal that fills you up without feeling heavy.
FAQ
How long does chia pudding last in the fridge?
Up to 3 days in a sealed container.
Can I make chia pudding without yogurt?
Yes, you can use plant-based yogurt or simply replace it with milk.
What can I add for more flavour?
Cinnamon, vanilla, coconut, nuts, or fresh fruit all work well.
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