Strawberry Chia Seed Pudding
Make this creamy strawberry chia seed pudding with just 10 minutes prep! A healthy make-ahead breakfast or dessert with fresh strawberry compote topping.
Equipment
- mixing bowl
- whisk
- liquid measuring cup
- measuring cups
- measuring spoons
- medium saucepan
- serving glasses or jars
- knife
- cutting board
Ingredients
Chia Pudding
- 1.25 cups milk of choice such as whole milk, almond milk, or oat milk
- 0.25 cup chia seeds
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 0.125 teaspoon fine sea salt
Strawberry Topping
- 1 pound fresh strawberries hulled and quartered (about 3 cups)
- 2 tablespoons granulated sugar
- 0.5 teaspoon fresh lemon juice
Instructions
- In a medium bowl or large liquid measuring cup, whisk together the milk, chia seeds, maple syrup, vanilla extract, and salt until no clumps of chia seeds remain. Let the mixture sit for 10 minutes, then whisk again vigorously to break up any clumps that have formed.
- Divide the chia seed mixture evenly among four 8-ounce jars or serving glasses. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, until the pudding is thick and set.
- While the pudding chills, prepare the strawberry topping. In a medium saucepan, combine the quartered strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 8 to 10 minutes until the strawberries have broken down and the juices have thickened slightly into a syrup. Remove from heat and let cool completely to room temperature.
- Once the chia pudding is fully set and the strawberry mixture is cool, spoon a generous layer of the strawberry compote over the top of each pudding. Serve immediately, or cover and return to the refrigerator for up to 3 days.
Notes
Let the pudding set for at least 4 hours, or preferably overnight, for the best texture.