Strawberries and Cream Chia Pudding
sandravalvassori.com
This high-fibre, high-protein chia pudding tastes like a strawberries and cream milk shake but it's actually a very light and nourishing breakfast you can make ahead. Fresh or frozen strawberries are quickly blended with milk, then yogurt and chia seeds are whisked in with just a smidge of sweetener and vanilla. The result is a sweet and deliciously creamy pudding that you can grab and go and will keep you satisfied all morning.
Servings: 4
Ingredients
- 16 ounces fresh strawberries (about 2 heaping cups), hulled
- 1 cup milk of your choice (I use almond milk)
- 2 tablespoons pure maple syrup, or more to taste
- 2 teaspoons vanilla paste or vanilla extract
- pinch of kosher salt
- 1 cup plain Greek yogurt (preferably 2% or higher)
- ½ cup chia seeds
Instructions
- Add the strawberries, milk, maple syrup, vanilla, and kosher salt to a blender. Blend until completely smooth.
- Pour the strawberry mixture into a large bowl and taste. Depending on the sweetness of your strawberries, add more maple syrup, 1 tablespoon at a time, until it tastes as sweet as you like.
- Whisk in the Greek yogurt until smooth, then add the chia seeds and whisk thoroughly, making sure there are no clumps.
- Let the mixture stand at room temperature for 5–10 minutes, then whisk well again. This helps prevent the chia seeds from settling or clumping as the pudding begins to thicken.
- Cover and refrigerate for at least 2 hours, though overnight is best for the thickest, creamiest texture. Top with extra yogurt and sliced strawberries, if desired.
Notes
- If using frozen strawberries, thaw before blending.
- Sweeten to taste. The sweetness will depend largely on how sweet your strawberries are, so taste the strawberry-milk mixture before adding the chia seeds. I start with 2 tablespoons of sweetener, but depending on the berries, I sometimes add another tablespoon.
- Avoid clumps. Chia seeds have a tendency to clump together, so give the mixture a good whisk when you first combine everything. Let it sit for 10 minutes, then stir well again before covering and refrigerating.
- Add strawberry jam for a more concentrated strawberry flavor. If your strawberries are a little bland, an easy fix is to stir in 1–2 tablespoons of strawberry jam. It adds extra strawberry flavor as well as a little more sweetness.
- For the best texture, refrigerate overnight. Chia pudding can be ready in as little as 2 hours, but I find that an overnight rest gives the chia seeds more time to fully hydrate and results in a thicker, creamier pudding.
- Store the pudding covered in the refrigerator for up to 5 days, or 6 days depending on the freshness of the milk used.