Making your own flavoured yogurt is incredibly easy, and it means you can turn one large tub of plain Greek yogurt into several completely different breakfasts, snacks or desserts.
These three homemade flavoured yogurt recipes are some of our favourites: raspberry, chocolate and vanilla. The raspberry yogurt is made with a quick raspberry and chia jam, while the chocolate and vanilla versions can simply be stirred together in a bowl. Once you see how easy these are to make, you might not go back to store-bought flavoured yogurt.
These homemade flavoured yogurts are naturally sweetened with maple syrup, easy to adjust to taste and ideal for making ahead and keeping in the fridge.
Best of all, you only need a handful of simple ingredients and they are a staple in my kids' school packed lunches.
There is no complicated yogurt-making involved here. You are simply starting with plain Greek yogurt and adding your own flavours, which makes these recipes particularly useful when you have a large tub of yogurt in the fridge that needs using up.
Looking for more Greek yogurt recipes? Why not try our juicy Greek Yogurt Chicken, easy Greek Yogurt Coleslaw or our high protein Greek Yogurt Chocolate Mousse?
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Why You Will Love It
- Quick and easy - the chocolate and vanilla yogurt take just a couple of minutes to make.
- Easy to adjust - add more or less maple syrup depending on how sweet you like your yogurt.
- Great for meal prep - portion them into small jars or containers for easy breakfasts and snacks.
- Made with simple ingredients - you only need Greek yogurt and a few everyday additions.
- Versatile - serve them alone or add fruit, granola, nuts, seeds or other favourite toppings.
- Three genuinely different flavours - fruity and slightly tangy raspberry, rich chocolate and simple creamy vanilla.
Recipe Overview
- Method - One quick cooked raspberry chia jam plus two easy no-cook flavours.
- Texture - Thick and creamy, with a little extra texture in the raspberry yogurt from the chia seeds.
- Flavours - Fruity raspberry, rich chocolate and lightly sweet vanilla.
- Make ahead - All three can be stored in airtight containers in the fridge for 3-4 days.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Greek yogurt - Plain Greek yogurt forms the base of all three flavours. I prefer Greek yogurt here because its naturally thick consistency gives the finished flavoured yogurt a lovely creamy texture. Full-fat Greek yogurt will give you the richest result, but low-fat or fat-free Greek yogurt can also be used. You can use natural yogurt instead, but bear in mind that the finished yogurt will usually be a little thinner.
- Frozen raspberries - Frozen fruit is perfect for the raspberry yogurt because we're cooking them down first anyway, so there is no need to wait for fresh raspberries to be in season. As the raspberries heat, they soften and release their juices before cooking down into a thick, fruity mixture.
- Chia seeds - Rather than simply stirring raspberries into the Greek yogurt, I make a quick raspberry chia jam. The chia seeds absorb some of the raspberry juices as the mixture cools, helping it thicken into a jam-like consistency. This means you get plenty of raspberry flavour without adding a very watery fruit purée to the yogurt. It's also a great way to boost fibre.
- Maple syrup - Maple syrup sweetens all three flavours. You can easily adjust the amount depending on your yogurt and your own preferences. Greek yogurt varies quite considerably in tartness, so I always recommend tasting the finished yogurt and adding a little more maple syrup if necessary. You can use honey instead if you prefer.
- Cocoa powder - Use unsweetened cocoa powder for the chocolate yogurt. Cocoa powder adds plenty of chocolate flavour without needing melted chocolate, making this version especially quick to prepare. You could use cacao, which would make it more bitter.
- Vanilla extract - Vanilla extract is the main flavouring in the vanilla yogurt and also rounds out the chocolate version. Because the vanilla yogurt contains so few ingredients, a good vanilla extract makes a noticeable difference.
How To Make Flavoured Yogurt
Raspberry Yogurt
- Make the chia jam: Put the raspberries, maple syrup and chia seeds into a pan and heat over a low heat for 10 minutes, stirring regularly.
- Cool: Transfer to a plate and leave until completely cool, around 3-5 minutes.
⚠️ Don't skip the cooling stage. Adding hot fruit straight to cold Greek yogurt will warm the yogurt and can make the finished texture thinner than you want.
- Mix: Put the yogurt into a mixing bowl with the cooled raspberry jam. You can mix it completely for an even pink raspberry yogurt, or fold it through more gently if you prefer visible swirls of raspberry.
- Store: Transfer to an airtight container.
Chocolate Yogurt
- Combine: Put the yogurt, maple syrup, cocoa and vanilla into a mixing bowl.
- Mix: Mix well so that everything is combined.
Stir slowly when you first add the cocoa powder so you don't send a cloud of cocoa over the kitchen! If your cocoa powder is particularly lumpy, sift it before adding it to the yogurt.
- Taste: Taste the chocolate yogurt once everything has been combined. Cocoa brings bitterness as well as chocolate flavour, so this is the version where you are most likely to want to adjust the sweetness. If you'd like it sweeter, simply stir in another drizzle of maple syrup.
- Store: Transfer to an airtight container.
Vanilla Yogurt
- Add: Put the yogurt, maple syrup, and vanilla into a mixing bowl.
- Mix: Mix well so that everything is combined.
- Taste: Taste and add a little extra maple syrup if you want it sweeter.
- Store: Transfer to an airtight container.
Yogurt Toppings
All three yogurts are delicious straight from the bowl, but toppings can turn them into a more substantial breakfast or snack. My kids love making their own loaded yogurt bowls and it's amazing what new foods they are willing to try on them.
For the raspberry yogurt, try fresh berries, our low sugar granola, sliced banana or a sprinkle of seeds.
For the chocolate yogurt, I love berries, sliced banana, chopped nuts or a small scattering of chocolate chips.
And for the vanilla yogurt, almost anything works as this is the most versatile one: berries, peaches, apple, granola, nuts, seeds or simply another drizzle of maple syrup.
You can also layer the yogurt and toppings in jars to make easy yogurt parfaits or use it in any of our overnight oats recipes.
How To Store Homemade Flavoured Yogurt
Transfer the yogurt to individual jars or an airtight container and keep it refrigerated. I would make these up to 3-4 days ahead for the best flavour and texture.
The raspberry yogurt may thicken slightly as it sits because the chia seeds continue absorbing moisture. Just give it a good stir before eating.
I prefer these refrigerated rather than frozen if you want them to retain their normal creamy yogurt texture.
Dannii's Top Tips
- You don't have to make all three flavours. Each ingredient list makes a separate batch, so just choose your favourite if you only want one.
- Making all three? If you're reusing the same mixing bowl, make the vanilla first, raspberry second and chocolate last. You'll get less colour and flavour transfer between batches.
- Taste before adding extra maple syrup. Different brands of Greek yogurt vary considerably in tartness, so you may find you need a little more or less sweetener.
- For packed lunches, transfer the yogurt to a tightly sealed container and keep it chilled until you're ready to eat it.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Raspberry yogurt is too thin |
The raspberry mixture was still warm when added, or the yogurt used was quite thin. |
Let the raspberry chia jam cool completely before mixing. Use a thick Greek yogurt and chill the finished yogurt if necessary. |
|
Raspberry chia mixture is too thick |
Chia seeds continue absorbing liquid as the mixture sits. |
Stir in a teaspoon of water before adding it to the yogurt, or add a little extra Greek yogurt once mixed. |
|
Chocolate yogurt tastes too bitter |
The cocoa powder is naturally bitter, the Greek yogurt is particularly tart, or it needs more sweetener. |
Add maple syrup a teaspoon at a time until the flavour is balanced. Next time, start with slightly less cocoa if you prefer a milder chocolate flavour. |
|
Chocolate yogurt looks powdery or lumpy |
The cocoa hasn't fully incorporated into the cold yogurt. |
Sift lumpy cocoa powder and mix thoroughly. Leave it for a minute, then stir again as the cocoa hydrates. |
|
The yogurt separates slightly in the fridge |
A little whey separation can happen as yogurt sits, particularly after other ingredients have been added. |
Simply stir it well before serving. Keep it refrigerated in an airtight container. |
Frequently Asked Questions
Yes. Plain natural yogurt will work, but because it contains more moisture than thick Greek yogurt, your homemade flavoured yogurt is likely to have a looser consistency. If you want a thick result, use Greek yogurt or another thick strained yogurt.
Yes. Fresh raspberries can be cooked with the maple syrup and chia seeds in exactly the same way.
Frozen raspberries are particularly convenient because they can go straight from the freezer into the saucepan.
You can use a thick dairy-free Greek-style yogurt in place of the dairy yogurt. The flavour and thickness will depend quite heavily on the brand you use, so adjust the sweetener and other ingredients to taste.
Yes. Each flavour is a separate recipe, so there is no need to make all three at once. Simply use the ingredients listed under the raspberry, chocolate or vanilla yogurt section you want to make.
More Yogurt Recipes
If you've tried any of these flavoured yogurt recipes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Homemade Flavoured Yogurt - 3 Ways
Ingredients
Raspberry yogurt:
- 330 g (1.66 cups) of 0% Fat Free Greek yogurt
- 100 g (0.8 cup) of Frozen raspberries
- 2 tablespoons of Maple syrup
- 2 tablespoons of Chia seeds
Chocolate yogurt:
- 330 g (1.66 cups) of 0% Fat Free Greek yogurt
- 3 tablespoons of Cocoa powder
- 1 teaspoon of Vanilla extract
- 2 tablespoons of Maple syrup
Vanilla yogurt:
- 330 g (1.66 cups) of 0% Fat Free Greek yogurt
- 1 teaspoon of Vanilla extract
- 2 tablespoons of Maple syrup
Instructions
Raspberry yogurt:
- Make the chia jam: Put 100 g of Frozen raspberries, 2 tablespoons of Maple syrup and 2 tablespoons of Chia seeds into a pan and heat over a low heat for 10 minutes, stirring regularly.
- Cool: Transfer to a plate and leave until completely cool, around 3-5 minutes.
- Mix: Put 330 g of 0% Fat Free Greek yogurt into a mixing bowl with the cooled raspberry jam. You can mix it completely for an even pink raspberry yogurt, or fold it through more gently if you prefer visible swirls of raspberry.
- Store: Transfer to an airtight container.
Chocolate yogurt:
- Combine: Put 330 g of 0% Fat Free Greek yogurt, 2 tablespoons of Maple syrup, 3 tablespoons of Cocoa powder and 1 tsp of Vanilla extract into a mixing bowl.
- Mix: Mix well so that everything is combined.
- Taste: Taste the chocolate yogurt once everything has been combined. Cocoa brings bitterness as well as chocolate flavour, so this is the version where you are most likely to want to adjust the sweetness. If you'd like it sweeter, simply stir in another drizzle of maple syrup.
- Store: Transfer to an airtight container.
Vanilla yogurt:
- Combine: Put 330 g of 0% Fat Free Greek yogurt, 2 tablespoons of Maple syrup, and 1 tsp of Vanilla extract into a mixing bowl.
- Mix well so that everything is combined.
- Taste: Taste and add a little extra maple syrup if you want it sweeter.
- Store: Transfer to an airtight container.
Recipe Video
Recipe Notes
- ⚠️ Nutrition: Nutritional information isn't included for this recipe as it varies between the raspberry, chocolate and vanilla versions, as well as between brands of Greek yogurt.
- Makes approximately 12 servings in total, with 4 servings of each flavour.
- Full-fat Greek yogurt will generally give the creamiest result, while lower-fat varieties can taste a little sharper.
- The raspberry chia mixture needs to cool before you combine it with the Greek yogurt. You can even make the jam in advance and keep it in the fridge before mixing the two together.
- Rather than adding lots of maple syrup straight away, start with the suggested amount and taste. This is especially useful with the chocolate yogurt because different cocoa powders and Greek yogurts have different levels of bitterness and acidity.
- Don't add too much cocoa powder. More cocoa doesn't necessarily mean better chocolate yogurt.
- Once you add too much, the yogurt can become dry, chalky and bitter. Start with enough to give a good chocolate flavour and then increase it gradually if you prefer something darker and richer.
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Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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