Easy Strawberry Chia Pudding (Printer-Friendly)
Creamy strawberry chia with a touch of maple and vanilla makes a satisfying, fiber-rich breakfast or snack.
# What You’ll Need to Cook:
→ Base Mixture
01 -
2 cups (300 g) fresh or frozen strawberries
02 -
2 cups (480 ml) whole milk or plant-based alternative
03 -
2 tablespoons (30 ml) maple syrup, or more to taste
04 -
0.5 teaspoon (2 ml) vanilla extract
05 -
0.5 cup (80 g) chia seeds
→ Layers and Garnish
06 -
Fresh strawberries, sliced, for garnish
07 -
Granola, for topping
08 -
Greek yogurt, for layering
# Steps to Prepare:
01 -
Combine strawberries, milk, maple syrup, and vanilla extract in a high-speed blender. Process until completely smooth.
02 -
Transfer chia seeds to a medium container. Pour the blended strawberry mixture over the seeds, stirring thoroughly to ensure even distribution. Mix well to prevent clumping.
03 -
Cover the container and refrigerate for at least 4 hours or overnight to allow the chia seeds to swell and thicken, forming a pudding-like consistency.
04 -
Layer chilled pudding with Greek yogurt and granola in serving glasses or bowls. Garnish with additional fresh strawberries before serving.
# Extra Cooking Tips:
01 -
Stir the mixture again 10 minutes after refrigeration to prevent chia seeds from settling at the bottom.
02 -
For a dairy-free version, substitute milk with almond, coconut, or oat milk, and omit Greek yogurt or use a non-dairy alternative.