Strawberry Chia Seed Pudding
User Reviews
4.9
Strawberry Chia Seed Pudding
Description
This recipe mixes fresh or thawed strawberries with milk, yogurt, vanilla extract, and maple syrup, pureeing until smooth. Chia seeds are then stirred in, and the mixture is refrigerated for at least four hours or overnight, allowing the seeds to absorb liquid and gel into a pudding consistency. The result is a creamy, lightly sweet pudding with the fresh flavor of strawberry infused throughout. It can be served topped with additional fresh fruit or whipped cream for added texture and presentation.
The pudding serves as a wholesome breakfast or snack option that can be customized with various fruits beyond strawberries, including mango or other berries. It accommodates different dietary preferences by substituting dairy with plant-based milks and yogurts and swapping maple syrup for honey where suitable.
Because chia seeds can vary in gelling speed and potency, if the pudding hasn't thickened after four hours, additional refrigeration time is recommended. Adjusting the milk and yogurt quantities slightly can also create a thicker texture. This pudding provides an adaptable base for experimentation with flavors and textures.
Ingredients
- 12-16 oz. strawberries fresh + roughly chopped or frozen + thawed, or other fruit (see notes)
- 1 cup milk any kind, dairy or plant-based (I prefer oat milk)
- 1 cup yogurt any kind, dairy or plant-based (I prefer whole milk plain yogurt)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or honey, if you prefer.
- 1/2 cup chia seeds
- strawberry for serving, optional, fresh chopped, or other fruit, and/or whipped cream
- other fruit
- Whipped Cream
Instructions
- Add strawberries, milk (1 cup), yogurt (1 cup), vanilla extract (1 teaspoon), and maple syrup (1/4 cup) to a medium bowl. Use an immersion blender to purée until smooth (alternatively, use a standing blender and transfer to a medium bowl).
- Add chia seeds (1/2 cup). Stir to mix well.
- Refrigerate for at least 4 hours (or overnight), or until chia seeds have gelled and the mixture reaches a thick pudding-like consistency (see notes).
- Serve, garnished with fresh strawberries or other fruit and/or whipped cream, if desired.
Notes
- Use any fresh or frozen fruit for pureeing; mango and mixed berries are good alternatives.
- Substitute plant-based milk and yogurt with maple syrup to make this recipe vegan and dairy-free.
- For paleo or whole30 versions, use compliant milk and yogurt alternatives.
- If the pudding hasn't thickened after four hours, refrigerate longer or reduce the milk and yogurt slightly for a firmer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 129kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 31mg | 1% |
| Potassium | 194mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 25mg | 28% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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