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Tag: yogurt

  • You Only Need 4 Ingredients for This Banana Cream Cheesecake

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    If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.

    Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!

    Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.

    The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie. 

    I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!

    Ingredients You’ll Need…

    • Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
    • French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
    • Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
    • Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.
    a tub of vanilla greek yogurt that has been stirred up

    How to Make Banana Cream Pie Yogurt Cheesecake

    Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.

    The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.

    The Perfect Timing

    Carrian Cheney

    You don’t want to wait too long , the cookies eventually become too soggy for my liking. Depending on what type of cookies or crackers you use will change how long the yogurt needs to sit in the refrigerator so test it out to find the perfect timing.

    Right after dinner, I’ll prep this yogurt cheesecake and stick it in the fridge and it’s perfect a couple of hours later for a little treat for the fam!

    a container of siggi's vanilla yogurt with sliced bananas piled on top of the yogurt

    Substitutions and Variations

    The Sweet Thins can be substituted with graham crackers, Nilla Wafers, or shortbread cookies.

    Changing the pudding flavor is also fun! My kids love when we use chocolate pudding mix! Cheesecake pudding or coconut are also delicious!

    Feel free to swap out the bananas with strawberries or raspberries or another fruit your family loves.

    Storing Cheesecake Yogurt

    Cheesecake yogurt is meant to be eaten in one sitting, so there shouldn’t be any leftovers. If a big tub of yogurt is too much for your family, then portion out individual servings and just add a teaspoon of pudding powder, a few cookies and slices of bananas. If you do have some leftovers, they will keep for 2-3 days but the cookies will get super soggy.

    a tub of vanilla greek yogurt loaded with banana slices and sweet thins cookies

    This banana cream pie yogurt cheesecake proves that dessert can be both easy and high protein. One bite and you’ll see why this recipe belongs on repeat. It’s creamy, protein-packed, and perfect for a quick weeknight treat, a make-ahead dessert, or when you’re craving something sweet but not heavy.

    More Healthy Dessert Recipes:

    Banana Cream Pie Yogurt Cheesecake Video

    Prevent your screen from going dark

    • Open the yogurt and stir in the pudding powder.

      24 oz Vanilla Greek Yogurt, 2 Tablespoons French Vanilla Instant Pudding

    • Gently press the bananas and cookies into the yogurt so they are mostly submerged.

      1 Banana, 10 Simple Mills Sweet Thins

    • Refrigerate for 2 hours (see note).

    • Remove from the fridge and enjoy.

    If it was refrigerated longer, the Sweet Thins got too mushy.

    Serving: 1cup, Calories: 409kcal, Carbohydrates: 62g, Protein: 27g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 11mg, Sodium: 452mg, Potassium: 545mg, Fiber: 3g, Sugar: 31g, Vitamin A: 34IU, Vitamin C: 3mg, Calcium: 291mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Soft & Crispy Eggless Yogurt Waffles Everyone Can Enjoy

    These Eggless Yogurt Waffles are soft inside, crisp on the edges, and made with simple pantry ingredients—no eggs, no fancy substitutes. Yogurt does all the heavy lifting, giving you tender, reliable waffles that don’t taste like a compromise. This is a cozy, family-first breakfast you can trust on busy mornings or slow weekends alike.

    If you’re in the mood to keep the waffle love going, you might also enjoy my Classic Buttermilk Waffles, Easy Banana Waffles, or—when you’re craving something extra special—my Chocolate Waffles. Every one of them is made without eggs and just as cozy, reliable, and delicious as you’d hope.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    These eggless yogurt waffles are soft on the inside, crisp around the edges, and honestly don’t taste like they’re missing a thing—which is exactly how I want egg-free recipes to feel.

    After more than 12 years of cooking and baking without eggs for my family, yogurt has become one of my favorite ingredients to work with. It adds structure, tenderness, and that comforting homemade texture—without complicated swaps or stress. This recipe is proof that egg-free breakfasts can still feel special.

    What I love most is how real-life friendly these waffles are. No fancy tools, no perfection required. Just a bowl, a whisk, and a waffle iron—and suddenly breakfast feels doable again, even on the busiest mornings.

    Why You’ll Want to Try My Recipe

    • Egg-free without compromise: Yogurt creates structure and softness, so nothing feels missing.
    • Crisp + tender texture: Golden edges with a soft, fluffy center every time.
    • Pantry-friendly: Simple ingredients you probably already have.
    • Family-approved: Mild, cozy flavor that kids and adults both love.
    • Easy mornings: One-bowl batter and quick cook time.
    • Allergy-aware and Easy to Adapt: You can make these dairy-free or gluten-free depending on who’s eating, without overthinking it.
    • Made for Real Families: This is a forgiving, no-drama recipe that works in a normal kitchen and disappears fast once it hits the table.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients for Eggless Yogurt Waffles in bowls and containers, including flour, baking soda, salt, baking powder, cornstarch, butter, vanilla, sugar, oil, milk, and Greek yogurt.Top-down view of labeled baking ingredients for Eggless Yogurt Waffles in bowls and containers, including flour, baking soda, salt, baking powder, cornstarch, butter, vanilla, sugar, oil, milk, and Greek yogurt.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-Purpose Flour: The base of the recipe, giving structure and balance.
    • Cornstarch: Helps lighten the texture and makes the waffles softer inside.
    • Granulated Sugar: Adds just enough sweetness without overpowering.
    • Baking Soda & Baking Powder: This combo gives the waffles lift and helps them brown nicely.
    • Salt: Brings out all the flavors—don’t skip it.
    • Milk: Adds moisture and helps loosen the batter.
    • Yogurt: The star ingredient. It replaces eggs by adding structure, moisture, and tenderness. I recommend using full-fat plain yogurt. It adds moisture and helps create tender waffles with crisp edges.
    • Melted Butter: Adds flavor and helps with crisp edges.
    • Neutral Oil: Keeps the waffles from drying out.
    • Vanilla Extract: Adds warmth and that classic waffle flavor.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Mix the Dry Ingredients

    • Two side-by-side glass bowls: the left holds unmixed dry baking ingredients, while the right displays the combined mixture for Eggless Yogurt Waffles.Two side-by-side glass bowls: the left holds unmixed dry baking ingredients, while the right displays the combined mixture for Eggless Yogurt Waffles.
      In a medium bowl, whisk together the flour, cornstarch, sugar, baking soda, baking powder, and salt until everything is evenly combined.

    Combine Wet Ingredients

    • Two glass measuring cups on a light surface; the left holds ingredients for Eggless Yogurt Waffles before mixing, while the right displays a smooth, pale batter after blending.Two glass measuring cups on a light surface; the left holds ingredients for Eggless Yogurt Waffles before mixing, while the right displays a smooth, pale batter after blending.
      Combine milk, yogurt, melted butter, oil, and vanilla. Mix gently until smooth and just combined.

    Mix Dry and Wet Ingredients

    • A glass bowl filled with smooth, creamy batter for Eggless Yogurt Waffles sits on a light, textured surface.A glass bowl filled with smooth, creamy batter for Eggless Yogurt Waffles sits on a light, textured surface.
      Mix dry and wet ingredients until smooth and just combined. Do not overmix, as this can result in dense waffles. Let the batter rest at room temperature for 10 minutes.

    Cook the Waffles

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Dense or Heavy Waffles: This usually happens when the batter is overmixed. Pro Tip: Mix just until everything comes together. A few small lumps are totally fine.
    • Waffles Sticking to the Iron: Not all waffle irons behave the same. Pro Tip: Make sure the iron is fully hot and lightly greased before adding the batter. Lightly grease the waffle iron before each batch, even if it is nonstick.
    • Pale, Soft Waffles: The iron may not be hot enough yet. Pro Tip: Wait until you no longer see steam escaping from the sides—that’s your sign they’re done.
    • Letting the batter rest for 10 minutes really matters—it gives the flour time to hydrate and improves texture.
    • Always wait until the waffle iron stops steaming before opening it. That’s how you get crisp waffles instead of soft ones.
    • If making multiple batches, keep cooked waffles warm in a low oven until ready to serve.
    A plate of Eggless Yogurt Waffles topped with strawberries and syrup, a fork, a small cup, a jug of syrup, and whole waffles on a cooling rack in the background.A plate of Eggless Yogurt Waffles topped with strawberries and syrup, a fork, a small cup, a jug of syrup, and whole waffles on a cooling rack in the background.

    Variations & Additions

    • Stir in chocolate chips or dairy-free chocolate chips for a fun breakfast treat.
    • Add fresh blueberries or chopped strawberries right before cooking.
    • Sprinkle cinnamon or a pinch of nutmeg into the batter for extra warmth.

    Serving Suggestions

    These waffles are perfect for weekend breakfasts, busy school mornings, brunch with family, or even breakfast-for-dinner nights. Serve them with fresh fruit, maple syrup, dairy-free whipped topping, or a little powdered sugar for something special.

    Storage and Freezing Instructions

    Store leftover waffles in an airtight container in the fridge for up to 5 days. To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Freeze for up to 2 months. Reheat in the toaster until warm and crisp.

    Frequently Asked Questions

    A plate with stacked golden-brown Eggless Yogurt Waffles topped with chopped strawberries, with a few whole strawberries in the background.A plate with stacked golden-brown Eggless Yogurt Waffles topped with chopped strawberries, with a few whole strawberries in the background.

    Our Favourite Waffles Toppings!

    Recipe Card

    A plate of Eggless Yogurt Waffles topped with sliced strawberries and syrup, served with a side of whipped cream, fresh strawberries, and extra syrup on a white table.A plate of Eggless Yogurt Waffles topped with sliced strawberries and syrup, served with a side of whipped cream, fresh strawberries, and extra syrup on a white table.

    Eggless Greek Yogurt Waffles

    Oriana Romero

    These eggless yogurt waffles are soft, crisp, and easy to make with everyday ingredients. Yogurt replaces eggs for tender texture and dependable results, making this a go-to, family-friendly breakfast that works every time.

    Prep Time 15 minutes

    Cook Time 24 minutes

    Total Time 39 minutes

    Servings 6 waffles

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • In a medium bowl, combine the flour, cornstarch, sugar, baking soda, baking powder, and salt. Whisk well to evenly distribute the dry ingredients.

    • Combine the milk, yogurt, melted butter, oil, and vanilla extract. Mix until smooth.

    • Mix dry and wet ingredients until smooth and just combined. Do not overmix, as this can result in dense waffles. Let the batter rest at room temperature for 10 minutes.

    • Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease with non-stick cooking spray.

    • Pour the batter into the waffle iron. The amount of batter needed will vary depending on the size of your wafflemaker. For standard waffle irons, about 1/2 cup of batter per waffle works well.Notes: Lightly grease the waffle iron before eachbatch, even if it is nonstick.

    • Cook according to the manufacturer’s instructions, usually 3 – 4 minutes, or until golden and crisp. Pro Tip: Your waffles are ready when you no longer see steam coming out from the sides of the waffle maker.

    • To keep waffles warm while cooking the remaining batter, place them directly on the oven rack in a single layer in a 200°F (95°C) oven. This allows air to circulate and helps the waffles stay crisp.

    • Serve warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or yogurt. Enjoy right away for the best texture, or keep waffles warm in the oven until ready to serve.

     
    Store leftover waffles in an airtight container in the fridge for up to 5 days.
     
    To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Freeze for up to 2 months. 
     
    Reheat in the toaster until warm and crisp.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Dense or Heavy Waffles: This usually happens when the batter is overmixed. Pro Tip: Mix just until everything comes together. A few small lumps are totally fine.
    • Waffles Sticking to the Iron: Not all waffle irons behave the same. Pro Tip: Make sure the iron is fully hot and lightly greased before adding the batter. Lightly grease the waffle iron before each batch, even if it is nonstick.
    • Pale, Soft Waffles: The iron may not be hot enough yet. Pro Tip: Wait until you no longer see steam escaping from the sides—that’s your sign they’re done.

     
    ➤ Extra Tips:

    • Letting the batter rest for 10 minutes really matters—it gives the flour time to hydrate and improves texture.
    • Always wait until the waffle iron stops steaming before opening it. That’s how you get crisp waffles instead of soft ones.
    • If making multiple batches, keep cooked waffles warm in a low oven until ready to serve.

     
    ➤ Variations & Additions:

    • Stir in chocolate chips or dairy-free chocolate chips for a fun breakfast treat.
    • Add fresh blueberries or chopped strawberries right before cooking.
    • Sprinkle cinnamon or a pinch of nutmeg into the batter for extra warmth.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 369kcalCarbohydrates: 60gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 669mgPotassium: 173mgFiber: 1gSugar: 27gVitamin A: 281IUVitamin C: 0.2mgCalcium: 225mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast brunch Snack

    Cuisine American

    Calories 369

    Keyword breakfast easy Eggless kid-friendly recipe waffles

    More Egg-Free Waffle Recipes You’ll Love!

    Oriana Romero

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  • Why Everyone’s Making Chocolate Berry Yogurt Bark Right Now

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Get ready to wow your taste buds with this Healthy Chocolate Swirl Berry Yogurt Bark! Quick, easy, and only 5 minutes to prep, it’s the ultimate after-school snack that’s as fun to make as it is to eat.

    Creamy Greek yogurt, sweet berries, and decadent chocolate swirls come together for a treat that feels indulgent but is totally wholesome. Perfect for kids, grown-ups, or anyone who loves a little sweet crunch without the guilt!

    Some days it feels like the snack struggle is real! How many times can you eat an apple, string cheese, or almonds before your taste buds revolt? I’m so over the same-old, same-old. That’s why I’m beyond excited to share this fun healthy snack idea with you: Healthy Chocolate Swirl Berry Yogurt Bark! It’s officially my new favorite treat, and our kids can’t get enough either. It’s the perfect after school snack!

    a pan of cultured dairy with chocolate swirls and frozen berries

    Ingredients For Yogurt Bark

    This Chocolate Berry Yogurt Bark is healthy and packed with flavor. Let’s break down the ingredients that make it so irresistible…

    • Chocolate Chips: Melted and swirled throughout the bark for rich chocolate flavor. We used semi-sweet, but milk chocolate, white chocolate or dark chocolate would all be good.
    • Greek Yogurt: Vanilla Greek yogurt creates a creamy, lightly sweet base.
    • Fresh Berries or Fresh Fruit: We used blueberries, blackberries, and raspberries, but see below for more ideas!

    With just chocolate, creamy Greek yogurt, and fresh berries, you’ve got a snack that’s as pretty as it is delicious!

    Other Mix-Ins & Toppings

    This yogurt bark is easy to customize, so feel free to get creative with mix-ins and toppings.

    Try adding sliced bananas, fresh strawberries, mango, or cherries for more fruit flavor. 

    Granola, chopped nuts, cookies, sprinkles, or coconut flakes add great crunch, while chia seeds, pepitas, or hemp hearts bring a little extra nutrition.

    You can also swap the chocolate swirl for white chocolate, drizzle with honey or pure maple syrup, or sprinkle on crushed pretzels for a sweet-salty twist. Mix and match to make it your own.

    a pan of healthy chocolate swirled berry frozen yogurt barka pan of healthy chocolate swirled berry frozen yogurt bark

    How to Make Yogurt Bark

    Making this yogurt bark is easier than you think! A few simple steps and you’ll have a colorful, chocolatey treat ready to chill.

    • Melt: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each round, until smooth. Let cool slightly so it doesn’t melt the yogurt.
    • Spread: Line a rimmed baking sheet with a Silpat mat or wax paper and evenly spread the Greek yogurt into a smooth layer.
    • Top: Sprinkle the fresh berries evenly over the yogurt.
    • Swirl: Dot the melted chocolate over the bark, then use a toothpick to gently swirl it through the yogurt.
    • Freeze: Place the pan in the freezer for at least 4 hours or overnight until completely firm.
    • Break: Remove from the freezer, quickly break or slice using a sharp knife, and store in an airtight container in the freezer for up to 2 weeks.

    Once it’s frozen and broken into pieces, you’ve got a healthy snack ready to go!

    a pan of healthy chocolate swirled berry frozen yogurt barka pan of healthy chocolate swirled berry frozen yogurt bark

    Storing Yogurt Bark

    Yogurt bark freezes beautifully for up to 3 months, but honestly, it’s at its absolute best within the first 2 weeks. I love making a big batch and keeping it on hand so I can grab a piece whenever a snack attack (or dessert craving) strikes.

    a pan of healthy chocolate swirled berry frozen yogurt barka pan of healthy chocolate swirled berry frozen yogurt bark

    What Kind Of Yogurt is Best for Yogurt Bark?

    When it comes to yogurt bark, you really can’t go wrong! Vanilla greek yogurt is amazing for this recipe! It’s strained multiple times, giving it a thick, creamy texture that’s rich in flavor and packed with protein. You can use full fat, whole milk yogurt for extra creaminess, or go nonfat if you prefer.

    Flavor-wise, vanilla works beautifully, but plain greek yogurt, strawberry, or any favorite variety will do. Greek yogurt also usually has less sugar than regular yogurt, though keep an eye on the fat and calories since not all yogurts are created equal.

    Feeling adventurous? You can even make your own yogurt at home with our Instant Pot Homemade Yogurt recipe for an extra-special touch.

    a pan of healthy chocolate swirled berry frozen yogurt barka pan of healthy chocolate swirled berry frozen yogurt bark

    This Chocolate Swirl Berry Yogurt Bark is fun, fruity, and totally snackable. Perfect for after school snacks or whenever you need a little sweet fix without the guilt. Make a big batch, hide a few pieces for yourself, and let the rest disappear!

    Healthy Snack RECIPES

    Watch How This Yogurt Bark Recipe is Made…

    Prevent your screen from going dark

    • Place the chocolate chips in a microwave safe bowl and heat for 30 second intervals, stirring in between until smooth. Allow to cool slightly.

      ¾ Cup Chocolate Chips

    • Place a Silpat (parchment paper does not work as well) on a rimmed cookie sheet and evenly spread the entire package of yogurt.

      24 Ounces Greek Yogurt

    • Sprinkle with berries.

      Fresh Berries of Choice

    • Dot the chocolate in little mounds all over the bark. Use toothpicks to swirl the chocolate.

    • Freeze for 4 hours or up to overnight or until hardened.

    • Quickly break the bark and store in an airtight container for up to 2 weeks.

    Store in an airtight container for up to 2 weeks in the freezer.

    Serving: 2pieces, Calories: 93kcal, Carbohydrates: 10g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 26mg, Fiber: 1g, Sugar: 8g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    a pan of healthy chocolate swirled berry frozen yogurt barka pan of healthy chocolate swirled berry frozen yogurt bark

    Carrian Cheney

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  • The Protein-Packed Breakfast That Keeps Me Full For 4+ Hours

    I’ve been on a savory breakfast kick for some years now, usually starting my day off with eggs. As the executive editor at mindbodygreen, I’ve heard many nutrition experts tout savory breakfasts for increased satiety1 and blood sugar balance. But sometimes, you need to switch things up.

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  • Chia Seed Pudding

    Perfect for meal prep, this chia seed pudding recipe is a cinch to make. Chia seeds are mixed with milk, yogurt, honey, and your favorite fruit for a satisfying and wholesome start to your day!

    Chia Seed Pudding with fruit on top
    • Flavor: Cold, creamy, and slightly nutty, chia seed pudding can be customized with fruit, flavored yogurt, and mix-ins. 
    • Skill Level: This recipe is so easy, the kids can help make their own!
    • Prep Note: Chia seed pudding is the ideal prep recipe and keeps in the fridge for up to 4 days.
    • Recommended Tools: Invest in some mason jars with lids for perfectly portioned pudding every time.
    chia seeds , fruit , honey , yogurt , almond milk with labels to make Chia Seed Pudding

    Ingredient Tips for Chia Seed Pudding

    • Chia Seeds: Both black and white chia seeds work in this recipe, just make sure to use whole chia seeds, not ground, for the signature gel-like texture.
    • Milk: Any type of milk will work; however, creamier blends like almond milk, whole milk, or oat milk will make the pudding rich and creamy.
    • Yogurt: Choose your favorite yogurt flavor: try strawberry, blueberry, vanilla, or lemon for a fun twist. Using Greek yogurt will make a thicker pudding and give this recipe a boost of protein!
    • Sweetener: I love using honey, but monkfruit, agave, maple syrup, or a swirl of jam, jelly, or preserves can work too. Add sweetener to taste!
    • Toppings: Fresh or frozen fruit, toasted walnuts, pecans, seeds, coconut, or homemade granola are all tasty extras that make chia seed pudding different every time. Feel free to swirl in your favorite nut butter, chocolate syrup, or a caramel drizzle for a sweet treat.

    Variations

    • A splash of vanilla extract, a half teaspoon of cocoa powder, a dash of cinnamon, pumpkin pie spice, or apple pie spice are quick and easy flavor enhancers.
    • Try putting the chia seed mixture through the blender for a smoother, more pudding-like texture.
    • For an extra boost of protein, stir in a scoop of your favorite protein powder.
    measuring cup with ingredients to make Chia Seed Pudding
    adding yogurt to ingredients to make Chia Seed Pudding
    jars of Chia Seed Pudding

    How to Make Chia Seed Pudding

    1. Whisk milk and chia seeds in a medium-sized bowl, breaking up any clumps.
    2. Add yogurt and honey until combined (full recipe below).
    3. Pour evenly into 4 containers and refrigerate.
    4. Top with desired fresh fruit, nuts, or other extras before serving.
    • For the best texture, make sure chia seed pudding has plenty of time to work its magic by letting it rest in the refrigerator overnight, or for at least 8 hours.
    • If using sweetened yogurt or sweetened milk, you will want to adjust the amount of honey you add to this recipe or omit it completely.
    • Not thick enough? Add more chia seeds and stir again. Then let it chill for an additional 30 minutes or more. Too thick? Stir in some additional milk to thin the mixture out.
    jars of Chia Seed Pudding with berries on top

    Storing Leftovers

    Keep leftover chia seed pudding covered in the refrigerator for up to 4 days. Refresh by stirring it and adding new fruit, nuts, or other tasty extras.

    Quick and Delicious Breakfast Bites

    Did you make this Chia Seed Pudding Recipe? Leave a comment and rating below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Chia Seed Pudding with fruit on top

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    Chia Seed Pudding

    Try this delicious chia pudding recipe for a nutritious, cold, and creamy breakfast.

    Prep Time 10 minutes

    Resting time 8 hours

    Total Time 8 hours 10 minutes

    • Pour the milk into a medium bowl. While whisking, add the chia seeds. Let rest for 5 minutes.

    • Whisk yogurt and honey into the chia seed mixture until well combined.

    • Pour into 4 small jars or containers and cover. Refrigerate for at least 8 hours and up to 4 days.

    • Top each jar with fresh fruit for serving.

    • Flavorings such as 1 teaspoon of vanilla extract, cocoa powder, or ¼ teaspoon of cinnamon or other spices can be added.
    • When using sweetened yogurt or almond milk, consider reducing or eliminating the honey or other sweetener.
    • Yogurt is an optional ingredient in chia pudding.

    Calories: 245 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 166mg | Potassium: 269mg | Fiber: 10g | Sugar: 24g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 321mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Dessert, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    jars of Chia Seed Pudding with blackberries and raspberries with a title
    cool and creamy Chia Seed Pudding with writing
    close up of Chia Seed Pudding with fruit and a title
    Chia Seed Pudding in jars and top photo of Chia Seed Pudding with berries on top and a title

    Holly Nilsson

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