Pretty in pink! Chia seeds came to fame several years ago for its oh so filling fiber content, but I love her now more than ever. If you’re an OG reader, you may recall my chocolate strawberry chia pudding and banana coconut chia pudding. Both dreamy! Today’s recipe is super duper bright and lovely and packed with a whole pound of strawberries. Aren’t you like 17% happier just looking at it? Step aside, oatmeal. Chia pudding is such a nice change of pace for breakfast. If the gel-like texture isn’t your thing, try blending the finished product for a smoother vibe. And if chia seeds aren’t stuck in your teeth afterwards, it didn’t happen!
Ingredients
Strawberries: A whole pound container for maximum strawberry flavor in every bite. I recommend fresh here versus frozen for ideal texture. Try my Strawberry Chocolate Chia Smoothie if you prefer using frozen! Chia seeds: Our powerhouse ingredient, packed with fiber, omega-3 fatty acids, plant protein, and free radical fighting antioxidants. They don’t taste like anything and they are super absorbent, forming a gel once combined with liquid. Almond milk: I love the vanilla flavor of unsweetened vanilla almond milk, but use whatever milk you love! Coconut milk would also be amazing here. I find a lot of chia puddings are too thick, but this one is spot on with texture in my humble opinion. Greek yogurt: I love adding yogurt to make this even more satiating, but you can easily use non-dairy yogurt or omit it. Use strawberry for the most flavor or try vanilla. Maple syrup: Nature’s finest sweetener! Honey also works well here. Vanilla: A good splash for splendid vanilla flavor.
Dietary swaps
This is naturally gluten free and easily made vegan!
Dairy free: Use dairy-free yogurt or omit it. Protein-packed: I’d argue this has plenty of protein (plus toppings!), but a scoop of unflavored collagen peptides would be a great addition. Nut free: Use coconut, soy or oat milk.
Let’s make it!
Why won’t my chia pudding thicken?
You may have dud chia seeds on your hands. If they don’t seem to be absorbing water, they’re likely too old. Time for a new batch! I do find whisking after 10-15 minutes before refrigerating helps reduce clumps and achieve that ideal texture. Keep in mind that chia pudding is not like traditional “pudding.” The texture can be an aquired tatse. But I promise, it’s scrumptious in its own right!
Let me know if you whip up this gem! I look so forward to reading your comments and am always grateful for feedback. Enjoy!
This recipe can easily be cut in half to make 2-3 servings. If cutting in half, you can use about 1 ½ cups of strawberries.
