April 13, 2026 · Recipe
Ube Chia Pudding with Vanilla Greek Yogurt
A layered purple chia pudding with creamy vanilla Greek yogurt. Ultra simple, ultra good, naturally healthy. The perfect breakfast or afternoon snack.
This recipe is almost too easy. Mix ube powder with chia seeds and milk, let it set overnight, then layer it with Greek yogurt infused with Madagascar vanilla powder. The result is a stunning purple and white parfait that tastes like dessert but is packed with protein, fiber, and antioxidants.
No cooking, no baking, no special equipment. Just a bowl, a spoon, and a few hours of patience while the chia seeds do their thing. It is the kind of recipe you prep at night and wake up excited about.
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Key Takeaways
- Only 5 ingredients + 10 minutes of active prep
- No cooking or baking required
- Naturally purple from real ube powder, no artificial colors
- High in protein (Greek yogurt), fiber (chia), and antioxidants (ube)
- Perfect for meal prep - lasts up to 4 days in the fridge
- Balanced, healthy, and genuinely delicious
- Prep time
- 10 min
- Cook time
- No cooking
- Total time
- 6 h 10
- Servings
- 2 servings
- Difficulty
- Easy
- Dietary
- Vegan option · Gluten-free option
Why Ube and Chia Seeds Make the Perfect Pudding
Ube powder dissolves beautifully into liquids, giving the chia pudding an even, vibrant purple color without any clumps. The natural biscuit and vanilla notes of ube pair perfectly with the neutral, slightly biscuity flavor of chia seeds.
Together, they create a pudding that is both visually stunning and nutritionally dense. Chia seeds bring omega-3 fatty acids, fiber, and protein, while ube powder adds antioxidants, manganese, and iron.
The vanilla Greek yogurt layers add creaminess, tanginess, and an extra protein boost. The contrast between the cool, creamy yogurt and the thick, textured chia pudding makes every spoonful interesting.
Ube Chia Pudding Ingredients
Ube chia base (2 servings):
60g chia seeds (about 4 tablespoons)
300ml milk (dairy, oat, or coconut)
10g ube powder (about 2 teaspoons)
1-2 tsp maple syrup or honey (optional, for extra sweetness)
Vanilla yogurt layer:
200g Greek yogurt (full-fat for best results)
1 tsp Madagascar vanilla powder OR 1 tsp vanilla syrup
Alternatives:
1/2 tsp vanilla extract instead of powder or syrup
Coconut yogurt for a vegan version
Ingredient Notes
Ube powder: Use 100% pure ube powder (Dioscorea alata) with no additives. It dissolves into liquid and colors the chia pudding a deep, even purple.
Chia seeds: White or black chia seeds both work. White chia lets the purple color shine through more clearly.
Madagascar vanilla powder: Ground vanilla beans from Madagascar add visible vanilla specks and an intense, warm aroma. It is the premium option for this recipe.
Greek yogurt: Full-fat Greek yogurt creates the best flavor contrast with the chia. It is thick, tangy, and protein-rich.
Milk: Any milk works. Coconut milk adds tropical richness, oat milk brings natural sweetness, dairy milk gives classic creaminess.
Step-by-Step Instructions
Step 1: Add the Chia Seeds
In a bowl or jar, whisk together the milk, ube powder, and maple syrup until the ube is fully dissolved and the liquid is a uniform purple. Add the chia seeds and stir well.
Pro Tip: Whisk the ube powder into the milk before adding the chia seeds. This prevents clumps and ensures an even color throughout.
Step 2: Whisk in Ube Powder and Refrigerate
Cover the bowl or jar and place it in the refrigerator for at least 4-6 hours, or ideally overnight. After 30 minutes, give it one good stir to break up any chia seed clusters that may have formed at the bottom.
The chia seeds will absorb the liquid and swell into a thick, pudding-like texture. The ube powder keeps everything a deep, vivid purple.
Step 3: Layer with Vanilla Greek Yogurt
In a small bowl, mix the Greek yogurt with the Madagascar vanilla powder (or vanilla syrup if using that instead). Then start layering: spoon ube chia pudding into a glass, add a generous layer of vanilla yogurt, and repeat.
Step 4: Serve Your Ube Chia Pudding
Finish with a final dollop of vanilla yogurt on top. The alternating purple and white layers create a stunning visual effect. Serve immediately or keep refrigerated until ready to eat.
Pro Tip: Use a clear glass to show off the layers. For the cleanest lines, wipe the inside of the glass between each layer with a paper towel.
Why Ube Chia Pudding Is the Perfect Healthy Breakfast
This is not just a pretty breakfast. It is genuinely balanced and sustaining:
High protein: Greek yogurt delivers 15-20g of protein per serving, keeping you full until lunch.
Rich in fiber: Chia seeds provide 10g of fiber per serving, supporting digestion and steady energy.
Omega-3 fatty acids: Chia seeds are one of the best plant sources of omega-3s.
Antioxidant-rich: Ube powder contains anthocyanins, powerful antioxidants that give it the purple color.
No added sugar needed: Between the natural sweetness of ube and a touch of maple syrup, this pudding satisfies without excessive sugar.
Meal prep friendly: Make the chia base on Sunday, layer fresh yogurt each morning. Breakfast sorted for the week.
Ube Chia Pudding Variations and Toppings
The basic recipe is perfect on its own, but here are some ways to customize it:
Tropical version: Top with fresh mango, coconut flakes, and a drizzle of coconut cream.
Berry blast: Add fresh blueberries, raspberries, or sliced strawberries between the layers.
Crunchy version: Top with granola, crushed nuts, or toasted coconut chips.
Chocolate ube: Add 1 teaspoon of cocoa powder to the chia base for a chocolate-ube fusion.
Extra protein: Blend a scoop of vanilla protein powder into the yogurt layer.
Vegan version: Use coconut yogurt and plant-based milk. The ube chia base is already naturally vegan.
How to Store Ube Chia Pudding
Chia base only: Keeps for up to 4 days in an airtight container in the fridge.
Assembled with yogurt: Best eaten within 24 hours. The yogurt layers stay distinct for about a day before they start blending.
Meal prep tip: Store the chia base in individual jars and add fresh yogurt each morning for the best texture.
Not freezer-friendly: Chia pudding does not freeze well as the texture becomes grainy after thawing.
More Ube Recipes to Try
How to Make the Perfect Ube Latte
Ube: The Purple Yam of the Philippines
Ube, known botanically as Dioscorea alata, is a vibrant purple yam native to the Philippines. Its name is derived from Tagalog, and it is also referred to as ubi in some regional dialects. This root vegetable is celebrated for its distinctive biscuit and vanilla flavour profile, which makes it a versatile ingredient in both sweet and savoury dishes. The striking purple hue of ube comes from naturally occurring anthocyanins, powerful antioxidants found in many purple, red, and blue plants.
The culinary journey of ube in the Philippines is deeply intertwined with its history. The Spanish colonial era introduced ingredients and techniques that shaped Filipino cuisine, with the term “jalea” (Spanish for jelly) giving rise to ube halaya, a popular ube jam. The 20th century saw the integration of condensed and evaporated milk, further enriching ube preparations like the iconic halo-halo and layered desserts such as sapin-sapin. Today, ube has gained global recognition, celebrated for its unique flavour and vibrant colour, inspiring innovative recipes like this Ube Chia Pudding.
Botanical Name
Dioscorea alata
Flavour Profile
Biscuit & vanilla
Natural Pigment
Anthocyanins
Origin
Philippines (Dagupan, Urdaneta)
Common Ube Chia Pudding Mistakes & Fixes
| Problem | Cause | Fix |
|---|---|---|
| Pudding is watery | Not enough chia seeds or insufficient chilling time. | Ensure 60g (4 tbsp) chia seeds for 300ml liquid. Refrigerate for at least 6 hours, or preferably overnight. |
| Lumpy chia pudding | Chia seeds clumped together before gelling. | Stir the mixture thoroughly after 30 minutes of refrigeration to break up any initial clusters. |
| Faint ube flavour | Too little ube powder or strong competing flavours. | Increase ube powder to 15g (3 tsp) for a more intense flavour. Use plain Greek yogurt rather than flavoured. |
| Layering is messy | Pudding or yogurt too thin, or spooning technique. | Ensure pudding is fully set and yogurt is thick. Gently spoon layers against the side of the glass to maintain clean lines. |
15+ Ways to Use Ube Powder
Breakfast Boosts ☀️
- Stir into oatmeal or porridge for a colourful and nutritious start.
- Blend into smoothies with banana, milk, and a touch of maple syrup.
- Incorporate into pancake or waffle batter for vibrant breakfast treats.
- Mix into overnight oats for a grab-and-go meal with a unique flavour.
Dessert Delights 🍰
- Infuse into homemade ice cream or gelato for a creamy, purple dessert.
- Use in cheesecakes or tarts for a distinct biscuit and vanilla note.
- Add to cake or cupcake batters for a striking colour and flavour.
- Create vibrant ube cookies or shortbread for a unique twist on classics.
Beverage Creations 🍹
- Whisk into hot milk for a comforting ube latte.
- Blend with ice, milk, and sweetener for a refreshing ube milkshake.
- Infuse into simple syrup for ube-flavoured cocktails or mocktails.
- Add to bubble tea for a visually appealing and flavourful drink.
Innovative Culinary Uses 👨🍳
- Incorporate into bread or bun dough for unique purple baked goods.
- Mix into glazes or icings for decorative finishes on pastries.
- Use as a natural food colouring in savoury dishes like rice or noodles.
- Create a vibrant ube paste for fillings in pastries or steamed buns.
Less than a coffee. Better than a matcha.
With the 5-pack you get 165 ube lattes at home. Cheaper than a café, delivered to your door.
This recipe is made with ube powder from Ube Nolia, the #1 natural ube brand from the Philippines. Discover our buy ube powder, 100% pure: no coloring, no additives, no added sugar. One 100 g pouch makes 33 ube lattes.
Looking for ube powder? Ube Nolia sells 100% pure ube from the Philippines, with no coloring, no additives and no added sugar.
New to purple yam? Read our complete guide: What is ube? - origin, taste, benefits and how to use Ube Nolia ube powder.
