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
- fresh chopped strawberries or other fruit and/or whipped cream for serving, optional
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
- Any fruit, frozen or fresh, can be used for this. I’ve used mango with great results, or other berries. You can use a combination if you like. Go ahead and experiment – you really can’t go wrong here!
- For a vegan and dairy free chia pudding recipe, be sure to use plant-based milk and yogurt (and maple syrup instead of honey for vegan).
- For a paleo/whole30 chia pudding recipe, be sure to use a compliant yogurt alternative and milk (such as almond milk).
- A note on gelling time: I’ve received feedback that after four hours, theirs did not thicken and gel enough. Depending on the age of your chia seeds, they might need more time. After four hours, if yours doesn’t seem thick enough, just leave it for a few more hours or overnight. If you like really thick chia pudding, you can also decrease the milk and yogurt by 1/4 cup each. (bowlofdelicious)
