Strawberry Chia Seed Pudding
Creamy, protein-packed chia pudding topped with juicy, lightly sweetened stewed strawberries. Perfect for make-ahead breakfasts, snacks, or a lightly sweet dessert.
Equipment
- Large mixing bowl
- Mason jars or storage containers
Ingredients
- 4½ cups Greek yogurt
- 1½ cups milk of choice whole milk or almond milk recommended
- 18 tablespoons chia seeds 1⅛ cups
- 3 cups fresh strawberries hulled and sliced
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Whisk Greek yogurt and milk until smooth
- Stir in chia seeds until evenly distributed
- Cover and refrigerate 4 hours or overnight
- Simmer strawberries with maple syrup, cinnamon, lemon juice, and salt for 8-10 minutes on medium heat.
- Let strawberries cool completely
- Spoon pudding into bowls and top with stewed strawberries
Notes
Chia pudding keeps 5 days refrigerated
Stewed strawberries keep 4 days refrigerated
For dairy-free: use coconut or cashew yogurt
For extra protein: use all Greek yogurt, reduce milk to ½ cup
Stewed strawberries keep 4 days refrigerated
For dairy-free: use coconut or cashew yogurt
For extra protein: use all Greek yogurt, reduce milk to ½ cup
Tried this recipe?Let us know how it was!