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–+ servings
Apple chia pudding in a bowl served as a beautiful Mediterranean diet breakfast with apples.

Apple Chia Pudding (Healthy Greek Yogurt Breakfast)

Prep Time: 5 minutes
Cook Time: 0 minutes
Minimum Chill Time: 2 hours
Servings: 2 people
Author: Nico Pallotta

  • 4 tablespoons (40 g) chia seeds
  • 1 cup (240 g) Greek yogurt
  • ½ cup (120 g) apple sauce unsweetened
  • ½ cup (120 g) milk any
  • 2 tablespoons (40 g) honey or maple syrup - you can drizzle more on top later if not sweet enough
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract or lemon zest

  • Whisk the Wet Ingredients: In a bowl, whisk together 1 cup Greek yogurt, ½ cup apple sauce, ½ cup milk, 2 tablespoons honey, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract until smooth.
    Step 1 Whisking the liquid base milk yogurt honey applesauce for this easy make ahead breakfast.
  • Add the Chia Seeds: Stir in 4 tablespoons chia seeds. Whisk for 30 seconds to break up clumps. Let the mixture rest on the counter for 5 minutes, then give it one final, quick whisk before chilling. This is the secret to perfect thickness!
    Step 2 Stirring 4 tablespoons chia seeds into the creamy simple 5-minute breakfast base.
  • Chill Until Thick: Pour the mixture into serving jars or cover the bowl. Refrigerate for at least 2 hours, or ideally, overnight. The mixture is ready when it has fully thickened into a creamy pudding consistency.
    Step 3 Spoon scooping the thick protein-rich breakfast pudding after chilling overnight.
  • Serve and Top: Before serving, stir the pudding to ensure creaminess. Top with fresh diced apples, nuts, honey, and any other desired additions. Enjoy cold!
    Step 4 Apple chia pudding served in a bowl with a Final topping of fresh diced apples and honey.
Substitutions
  • Greek Yogurt –> Low-fat Greek yogurt, Skyr, or any thick plant-based yogurt alternative.
  • Unsweetened Applesauce –> Mashed banana or pumpkin purée.
  • Milk (Any Kind) –> Unsweetened almond milk, oat milk, or regular skim milk.
  • Honey or Maple Syrup –> Skip it entirely, or use liquid Stevia.
  • Cinnamon –> Nutmeg, allspice, or a pumpkin pie spice blend.
  • Vanilla Extract –> Fresh lemon zest.
 
Tips
  • Milk Matters: Choose unsweetened almond milk for low calories, or high-protein dairy/soy milk if you want a maximum protein-rich breakfast.
  • Sweeten Later: If you are actively managing your sugar intake, wait to add sweetener until after the pudding has chilled and you’ve tasted it. 
  • Batch Prep: This pudding stores perfectly for 4–5 days. Making a large batch on Sunday makes it the ultimate easy make ahead breakfast solution.
  • Speed Up the Chill: Need it fast? You can partially thicken the pudding in the freezer for 30 minutes (just set a timer!).
  • Crunch is Key: Always add fresh, crunchy toppings (like apple, nuts or granola) right before serving to prevent the texture from becoming soggy.
  • Store in an airtight container in the refrigerator for 4–5 days, or transfer to a freezer-safe container to freeze for up to two months.
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