Dairy Free Yogurt Chia Pudding (Erewhon Copycat) is a delightful and nutritious breakfast option that combines creamy coconut yogurt with the wholesome goodness of chia seeds. This easy, step-by-step recipe should be in every busy person’s breakfast lineup. Made with fresh fruits and healthy toppings, it satisfies both sweet cravings and the need for a quick meal. It’s comforting, family-friendly, and offers a unique texture that is bound to please even the pickiest eaters.

Ingredients

This recipe calls for the following delightful and nourishing ingredients:

3/4 cup Cocojune pure coconut yogurt: This smooth, creamy yogurt is the star of the dish. It’s clean and dairy-free, perfect for those with dietary restrictions. If you can have dairy, opt for plain Greek yogurt for a protein boost.
2 tablespoons chia seeds: Tiny yet mighty, these seeds add a lovely texture and considerable health benefits, including omega-3 fatty acids and fiber.
1 teaspoon pure maple syrup: A hint of natural sweetness to bring all the flavors together.
Fresh or frozen berries: Raspberries, blueberries, strawberries, blackberries, or even mango add juicy bursts of flavor.
Drizzle of raw, smooth plain tahini: This ingredient brings creaminess and a dose of protein. I love the silky texture of SoCo tahini, which enhances the overall experience.
2 tablespoons sprouted buckwheat groats: Adds crunch and additional protein. Look for brands like Lil Bucks for high-quality buckwheat.
1-2 tablespoons crispy quinoa: To impart a delightful crunch and extra protein to your parfait.
Optional: 1 scoop of unflavored collagen powder. I prefer Paleovalley for its clean sourcing and impressive nutrition. It complements chia seeds wonderfully to form a complete protein.
Your favorite granola or Ezekiel bread: For an enjoyable crunch topping.

Step-by-Step Directions

Creating your Dairy Free Yogurt Chia Pudding is a breeze!

Gather Your Materials: Grab a glass jar with a lid; I use Ball mason jars as they’re perfect for measuring and storing.
Combine Ingredients: Add 3/4 cup of yogurt into the jar. Next, sprinkle in 2 tablespoons of chia seeds along with the 1 teaspoon of maple syrup (add collagen powder here if desired).
Mix Well: Using a spatula, stir the mixture thoroughly. Make sure the chia seeds are well incorporated into the yogurt. Scrape down the sides if needed to ensure an even consistency.
Let It Rest: Allow the mixture to sit for 5 minutes, then give it another good stir to avoid clumping.
Refrigerate: Cap the jar and place it in the refrigerator overnight or until you’re ready to enjoy it in the morning.
Serve with Toppings: When ready to eat, top your pudding with fresh or thawed fruit, a tablespoon of tahini for creaminess, and sprouted buckwheat for added crunch.
Let It Sit: If you have time, letting the pudding sit at room temperature for about 10 minutes before eating will yield an even creamier texture.

If you choose to add 1/2 cup of raspberries, 2 tablespoons of sprouted buckwheat, and a tablespoon of tahini, you can expect the delicious macros to include approximately 507 calories, 27.2 grams of protein, and healthy fats totaling around 27 grams.

Tips & Tricks

For an extra layer of flavor, consider adding spices such as cinnamon or vanilla extract to the pudding base. This can elevate the taste profile while enhancing its health benefits. Also, feel free to personalize the toppings based on the fruit you have on hand or your family’s favorites.

Serving Suggestions & Pairings

This Dairy Free Yogurt Chia Pudding makes a fantastic breakfast but can also work as a nutritious snack or dessert. Serve it at brunch gatherings, or pack it as a grab-and-go option for busy mornings. Pair it with a warm cup of herbal tea or a refreshing smoothie for a well-rounded meal.

Nutritional Information

This chia pudding is not only delicious but also nutrient-dense. With a mix of healthy fats from tahini, protein from yogurt and chia seeds, and the natural sweetness of fruit, it’s a balanced meal choice. Typical nutritional breakdown per serving (considering added toppings) is around 507 calories with approximately 27.2 grams of protein, 17.5 grams of fiber, and healthy fats making up 27 grams.

Storing Tips & Variations

Store your pudding in the refrigerator in an airtight container for up to 5 days. It can be prepared in batches for easy meal prep. For variations, consider swapping coconut yogurt for almond or cashew yogurt, or try different fruits depending on the season. You can even layer it with granola for a parfait-style breakfast!

Conclusion

I encourage you to whip up this Dairy Free Yogurt Chia Pudding and savor its delightful flavors and textures. It’s a simple yet satisfying recipe that fits perfectly into a healthy lifestyle. Once you’ve tried it, share your experience, and feel free to experiment with your favorite ingredients!

FAQs

Can I use other types of yogurt?
Yes! If you can handle dairy, plain Greek yogurt works great as a substitute.
How long can I store the chia pudding?
The pudding can be stored in the refrigerator for up to 5 days. Just make sure it’s in an airtight container.
Can I use different seeds or grains?
Certainly! Feel free to experiment with different seeds or grains that you enjoy or have on hand.
Can I make this pudding ahead of time?
Absolutely! It’s perfect for meal prep. Just prepare several servings at once for quick breakfasts throughout the week.
What if I don’t have tahini?
If you don’t have tahini, you can leave it out or substitute it with peanut butter or almond butter for a different flavor profile.

Dairy Free Yogurt Chia Pudding

A delightful and nutritious breakfast option that combines creamy coconut yogurt with chia seeds, fresh fruits, and healthy toppings for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 15

Total Time 12

Servings: 1 serving

Course: Breakfast, Snack

Cuisine: Healthy, Vegan

Calories: 507

Ingredients Method Notes

Ingredients

Base Ingredients

3/4 cup Cocojune pure coconut yogurt Can substitute with plain Greek yogurt if dairy is acceptable.
2 tablespoons chia seeds Adds texture and health benefits.
1 teaspoon pure maple syrup Provides natural sweetness.

Toppings

1 cup fresh or frozen berries Raspberries, blueberries, strawberries, blackberries or mango.
drizzle raw, smooth plain tahini Enhances creaminess and adds protein.
2 tablespoons sprouted buckwheat groats Adds crunch and additional protein.
1-2 tablespoons crispy quinoa Provides delightful crunch.
1 scoop unflavored collagen powder Optional for added protein.
1/2 cup raspberries Optional topping for enhanced flavor.
1 tablespoon tahini For added flavor.

Method

Preparation

Grab a glass jar with a lid, preferably a Ball mason jar for measuring and storing.
Add 3/4 cup of coconut yogurt into the jar.
Sprinkle in 2 tablespoons of chia seeds and add 1 teaspoon of maple syrup. If using, add the collagen powder.
Mix the ingredients thoroughly with a spatula, ensuring the chia seeds are well incorporated.
Let the mixture rest for 5 minutes, then stir again to avoid clumping.
Cap the jar and refrigerate it overnight or until you’re ready to enjoy.

Serving

When ready to eat, top the pudding with fresh or thawed berries, a tablespoon of tahini, and sprouted buckwheat.
Let the pudding sit at room temperature for about 10 minutes for an even creamier texture.

Notes

For added flavor, consider incorporating cinnamon or vanilla extract. Personalize toppings based on seasonal fruits or family favorites.