Giada chia seed pudding from Giada De Laurentiis soaks chia seeds in almond milk and Greek yogurt overnight. And at approximately 180 calories per serving, the active work takes about 10 minutes since the rest is hands-off chilling for 4.
Where most chia puddings use just milk or juice as the base, Giada stirs in a full cup of Greek yogurt. So the pudding sets thicker and creamier, which holds the berry topping instead of pooling around it.
Let the mixture sit for 30 minutes at room temperature before refrigerating, because that initial rest lets the seeds absorb evenly. And if you skip straight to the fridge, the seeds clump at the bottom since cold liquid slows absorption.
Source: Giada De Laurentiis (Food Network)
Giada Chia Seed Pudding
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes180
kcalWhisked almond milk, yogurt, maple syrup, vanilla, and salt form the base before chia seeds stir in and rest at room temperature. Then the covered bowl chills overnight, and the next day chopped strawberries tossed in maple syrup top each serving with toasted almonds.
Ingredients
- For the pudding:
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B)
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/4 cup chia seeds
- For the topping:
1 pint strawberries, hulled and chopped
4 teaspoons pure maple syrup
1/4 cup sliced almonds, toasted
Directions
- Whisk the base: Gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt in a medium bowl.
- Add the chia seeds: Then whisk in the chia seeds until evenly distributed.
- Let them soak: Once mixed, let the bowl sit at room temperature for 30 minutes.
- Stir and chill: After 30 minutes, stir to redistribute any seeds that settled, then cover and refrigerate overnight.
- Prepare the topping: The next day, toss the chopped strawberries with the remaining 4 teaspoons maple syrup.
- Add the almonds: Then mix in the toasted sliced almonds.
- Serve: Spoon the pudding into 4 bowls or glasses, and mound the berry mixture on top.
FAQs
Can I use a different milk instead of almond milk?
The recipe calls for vanilla-flavored unsweetened almond milk, which adds vanilla flavor without extra sugar. And coconut milk or oat milk both work as swaps, since they have a similar thickness.
But whole dairy milk changes the texture because combined with the yogurt it makes the pudding heavier. And flavored milks with added sugar throw off the maple syrup balance, so stick with unsweetened options.
Why does the recipe specify grade B maple syrup?
Grade B, now labeled Grade A Dark or Very Dark, has a deeper maple flavor than lighter grades. And since only 2 tablespoons go into the base, that concentrated taste carries through the tangy yogurt better.
But lighter maple syrup tastes milder against the Greek yogurt, so consider adding an extra teaspoon to compensate. And avoid pancake syrup entirely, because the corn syrup base thins the pudding and adds a sticky sweetness that clashes with the fruit.
Can I prep this in individual jars instead of one bowl?
Individual jars or glasses work well for meal prep since you can grab one from the fridge each morning. And dividing the base evenly before the overnight chill means each portion sets at the same thickness.
But hold the strawberry topping until serving, because the maple syrup draws moisture from the berries overnight. And soggy fruit sitting on the pudding makes the top layer watery by morning.
What other fruit works instead of strawberries?
Any fresh berry holds up well since blueberries, raspberries, and blackberries all pair with the maple sweetness. And sliced banana or diced mango add a tropical angle, though mango releases more juice than berries do.
And stone fruit like peaches or nectarines work in summer since they keep their shape when chopped. But avoid watery fruits like watermelon or citrus segments, because the excess liquid thins the pudding surface.
How long does the pudding keep in the fridge?
The base stores well for up to 3 days covered, and the texture actually thickens each day as the seeds keep absorbing. So a batch made Sunday night covers breakfast through Wednesday morning.
But the strawberry topping should be made fresh each time, since the maple syrup breaks down the berries within a few hours. And the toasted almonds lose their crunch if they sit on the pudding, so scatter them on right before eating.
