Strawberry Chia Pudding

Two jars of pink chia pudding with sliced and halved strawberries.

With strawberries blended right in, this strawberry chia pudding is fresh, light, and tastes like strawberry shortcake in chia pudding form.

Course Breakfast, Snack, Snacks, Spring

Cuisine American, Canadian, European

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Chilling Time 2

Total Time 2 10

Servings

Calories 144kcal

Author Alexandra Daum

Ingredients

250 grams (1 ¾ cups) fresh strawberries see notes
150 grams (¾ cup) unsweetened yogurt I use plain soya
150 ml (⅔ cup) non-dairy milk or dairy if preferred
1 tablespoon maple syrup or honey optional, to taste
½ teaspoon vanilla extract
Tiny pinch salt
60 grams (⅓ cup) chia seeds

Instructions

Add the strawberries, yogurt, milk, maple syrup, vanilla, and salt to a blender. Mix on high speed until very smooth.
250 grams (1 ¾ cups) fresh strawberries, 150 grams (¾ cup) unsweetened yogurt, 150 ml (⅔ cup) non-dairy milk, 1 tablespoon maple syrup or honey, ½ teaspoon vanilla extract, Tiny pinch salt
Transfer the strawberry mixture to a bowl and whisk in the chia seeds, being sure to whisk thoroughly to avoid any lumps.
60 grams (⅓ cup) chia seeds
Refrigerate, covered, for at least two hours, preferably overnight.
Divide the chia pudding into individual servings and store in sealed containers in the refrigerator for up to three days.

Notes

For frozen strawberries, change the amount to 150 grams (cups are the same).

For freeze-dried, use 10 to 15 grams freeze-dried strawberries. Increase the yogurt to 250 grams and the milk to 200 ml.

Storage: keep in a sealed container or containers for up to three days in the refrigerator. Any longer and the strawberries will start to turn, making the pudding taste off.

Nutrition