Description
This strawberry chia pudding is a creamy, nutritious, and easy-to-make treat. Packed with fiber, protein, and healthy fats, it’s perfect for a quick breakfast, snack, or even dessert. Made with just a few simple ingredients, this no-cook recipe is naturally vegan, gluten-free, and can be meal-prepped for the week
Ingredients
Scale
- 2 tablespoons chia seeds
- 1/2 cup almond milk (or coconut milk)
- 1/2 cup fresh or frozen strawberries
- 1 tablespoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract (optional)
- Toppings: Sliced strawberries, granola, coconut flakes, or nuts (optional)
Instructions
- 2 tablespoons chia seeds
- 1/2 cup almond milk (or coconut milk)
- 1/2 cup fresh or frozen strawberries
- 1 tablespoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract (optional)
- Toppings: Sliced strawberries, granola, coconut flakes, or nuts (optional)
Instructions
- Blend the strawberries and milk – If you prefer a smooth pudding, blend the strawberries with the milk. For a chunkier texture, mash the strawberries with a fork.
- Mix in the chia seeds – In a bowl or jar, combine the blended strawberry mixture with chia seeds. Stir well to evenly distribute the seeds.
- Add sweetener and flavor – Stir in maple syrup (or honey) and vanilla extract for extra taste.
- Let it sit – Cover and refrigerate for at least 2 hours, preferably overnight. Stir again after 15 minutes to prevent clumping.
- Serve and enjoy – Once thickened, give it a final stir and add your favorite toppings before serving.
Notes
- If the pudding is too thick, stir in a little extra milk before serving.
- For extra protein, add 1 tablespoon of Greek yogurt or a scoop of protein powder.
- If your chia pudding doesn’t set properly, your chia seeds might be old—try using fresher seeds.
- To meal prep, store in airtight jars for up to 5 days in the fridge
- Prep Time: 5 minutes
- Category: Desserts
- Cuisine: Healthy, Vegan, Gluten-Free