Yogurt Chia Pudding (dairy-free)

1. Mix the base: In a bowl or jar, whisk together the yogurt, non-dairy milk, chia seeds, maple syrup, and vanilla extract until fully combined.
2. Rest & stir: Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from clumping.
3. Chill: Cover and refrigerate for at least 1 hour, or overnight, until thickened.
4. Serve: Stir once more and top with fresh berries before serving.

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.