Strawberry Chia Pudding
Sweet strawberries along with a creamy plant (or dairy) yogurt can be enjoyed for breakfast, dessert or an anytime snack. Be sure to give yourself several hours or overnight for the pudding to set and chill. Can be made ahead to enjoy throughout the week.
- Total Time: 3 Hours 15 Minutes
- Yield: 4 Servings 1x
Ingredients
1 cup (245 ml) unsweetened plant milk, I used homemade cashew milk (or dairy milk)
1/4 cup + 2 tablespoons (55g) chia seeds
To taste honey or maple syrup
1/2 cup (120 ml) plain plant yogurt (or dairy yogurt)
200 – 300 g fresh strawberries
Instructions
- Whisk together the plant or cow’s milk and the chia seeds.
- Let sit for 10 minutes, whisking a few times to prevent the chia seeds from clumping.
- Cover the bowl or pour into another storage container and chill until thickened, 3 hours or overnight.
- Trim and wash the strawberries. Cut into a small dice.
- Spoon into your serving container.
- Add honey or maple syrup if desired.
- Top with strawberries.
Notes
Serve
1/2 cup chia pudding + big spoonful yogurt + sweetener if desired + fresh cut strawberries and top with granola if you like a bit of crunch.
Variation: Chocolate Tahini Chia Pudding
Add 1/4 cup (70g) tahini, 2-3 tablespoons cocoa powder, 2 tablespoons maple syrup and whisk until combined. Then whisk into the milk and chia seeds. Serve with red berries.
Notes
Feel free to swap in any berry or fruit in place of the strawberries.
Can replace the fresh strawberries with thawed from frozen strawberries.
Recipe can be doubled if desired.
Nutrition Notes
A great source of fibre, protein, calcium and antioxidants with the berries.
- Prep Time: 15 Minutes
- Cook Time: 3 Hours (Chill Time)
