Strawberry Chia Seed Pudding

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www.theconsciousplantkitchen.com

This Strawberry Chia Seed Pudding is a high-fiber breakfast with delicious strawberry and cream flavors.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/strawberry-chia-seed-pudding/ or scan the QR code here ➡️

Prep Time10

Soaking4

Total Time4 10

Servings: servings

Calories: 232.6kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Unsweetened Vanilla Almond Milk (note 1)
¾ cup Dairy-Free Yogurt (note 2)
½ cup Chia Seeds (note 3)
4 tablespoons Maple Syrup (note 4)
16 ounces Fresh Strawberries (note 15)

US Customary - Metric

Instructions

In a high-speed blender, blend hulled, fresh strawberries with almond milk, yogurt, vanilla extract, and maple syrup.
In a large mixing bowl, pour strawberry milk, sprinkle chia seeds on top, and stir with a fork to incorporate. Set aside 20 minutes at room temperature.
Stir the pudding again every 5 minutes for the next 20 minutes to make sure the seeds distribute nicely in the milk and do not form packets of seeds.
Refrigerate overnight or for at least 3 to 4 hours to firm up.

Notes

Note 1: Feel free to use any milk you love. To boost the protein, use soy milk or any type of protein-fortified milk.

Note 2: Any type of plain dairy-free yogurt works.

Note 3: Black or white chia seeds are the same and work in the same amount in this recipe.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or brown rice syrup.

Note 5: If you are using thawed strawberries, weigh them to get the same amount as fresh strawberries.

Storage: You can store the pudding in a sealed container in the fridge for up to 4 days.

Nutrition