Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Mixing bowl and whisk
- Two lidded jars, at least 12 fl oz (350 ml) each
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use whole chia seeds, not ground chia flour, for the intended texture.
- The seed gel sets during refrigeration; do not judge its final thickness immediately after mixing.
Make it work
- Clumps mean the second stir was missed; break them up before chilling.
- If still thin after chilling, check that the correct seed weight was used.
Prep 10 min · Cook 0 min · Waiting 240 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 3 tbsp + 1 tsp (40 g) chia seeds
- 1 cup (240 ml) whole milk
- 1 1/3 cups (300 g) plain nonfat Greek yogurt
- 2 tsp (14 g) honey
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) strawberries, sliced
Step-by-step method
- Mix the liquid
Whisk milk, yogurt, honey and vanilla in a bowl until completely smooth. Use yogurt that has been refrigerated correctly; sweetened yogurt changes both flavor and macros. - Distribute the seeds
Sprinkle chia seeds into the liquid while whisking. Continue for 30 seconds, checking the bottom of the bowl for dry clumps. - Stir again
Rest for 10 minutes, then whisk firmly once more. This second stir breaks up seed clusters before they form a solid gel. - Refrigerate
Divide between two clean jars, cover and chill at least 4 hours, preferably overnight. The waiting time is 240 minutes; this is not a ready-to-eat 10-minute breakfast. - Finish with fruit
Stir each chilled portion. If unusually firm, add 1 tbsp (15 ml) milk to that portion. Wash and slice strawberries, divide over the jars and serve. Added milk changes the estimate slightly.
Cook’s notes
A cold vanilla chia pudding with a Greek yogurt base and fresh strawberries. The recipe makes two breakfast portions and needs a proper refrigerator set.
Storage & reheating
- Keep covered at 40°F (4°C) or below for up to 3 days; add fruit close to serving for best texture.
- Do not store opened milk-and-yogurt jars at room temperature.
Allergens
Milk. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 310 kcal · Protein 23 g · Carbohydrates 31 g · Fat 11 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.