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Strawberry chia pudding 1
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Overnight Strawberry Chia Pudding

Ingredients

  • 2 cups plant-based milk I used coconut
  • ⅓ cup chia seeds
  • 4 tsp maple syrup
  • 1 cup strawberries

Instructions

  • Add all ingredients to blender jar and blend for 15 to 20 seconds. Let it rest for about 5 minutes. Scrape down sides of blender jar and blend for another 20 seconds.
  • Pour into individual jars or bowl, cover, and refrigerate for at least 2 hours or overnight.
  • You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit. Blending is a great option to get the fruit, and all its flavour, mixed in. Blending also helps the nutrient absorption of the chia seeds.

Notes

  1. Blended chia pudding stays fresh for up to 4 days. The freshness of the fruit makes a difference to how long it keeps. The fresher the fruit, the longer it keeps.
  2. Switch fruits up to seasonal fruits such a mango or blueberries, they work wonders!
  3. Adding a layer of granola or coconut flakes on top gives it a nice crunch and extra flavour. Plus, it makes it a complete filling breakfast that will keep you going till lunch.
  4. If you have a sweet tooth, stir in a bit more maple syrup or sweetener of choice before blending.
  5. You can blend it all for a smooth texture or leave some strawberries whole for a chunkier bite or as a garnish on the top.
  6. No need to soak the chia seeds separately, let the pudding sit in the fridge, and they’ll absorb all the goodness while you sleep.
  7. You can substitute dates for sweetener if desired but know that they will change the colour slightly. ooth, stir in a bit more maple syrup or sweetener of choice before blending.