Yogurt Chia Pudding (Dairy-free)

Stir the mixture thoroughly right after combining, then stir again after it's had a few minutes to sit — chia seeds clump quickly, and that second stir is what keeps the pudding from turning lumpy.

Common Mistakes: Not stirring after 5 minutes — the chia seeds will clump if left undisturbed. Always give it a second stir. Chilling for too little time — the pudding needs at least 1 hour to thicken properly; overnight is best. Using a watery yogurt — thicker yogurts like coconut or cashew-based give the creamiest result.

Notes: The ratio of yogurt to milk affects thickness — more yogurt gives a denser pudding, more milk makes it lighter. Works well layered in a jar with granola or fruit for a parfait-style presentation.

Storage: Store in an airtight container in the refrigerator for up to 4–5 days. Stir before serving, as it may thicken over time. Add a splash of non-dairy milk to loosen if needed. Not suitable for freezing.

Tips: If too thick, stir in a splash of non-dairy milk. If too thin, add another teaspoon of chia seeds and chill longer. For extra creaminess, use full-fat coconut yogurt.

This recipe leans on a handful of key ingredients to get its flavor and texture right. The non-dairy yogurt adds tang and creaminess while keeping the dish light. The chia seeds acts as a natural binder and adds a subtle thickening effect. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth.