Strawberry Chia Pudding
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- Blender
- Medium container with lid
INGREDIENTS
- ⅓ cup chia seeds
- 1 cup/240 milliliters milk of choice
- 1 cup/150 grams strawberries, stems removed
- ¼ cup raspberries
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- A pinch of salt
Topping:
- Crushed freeze-dried strawberries
- Fresh fruit
- Chopped nuts
- Greek yogurt
INSTRUCTIONS
- Add the strawberries to a blender with the raspberries, milk, maple syrup, and vanilla extract. Blend until completely smooth.
- Pour the strawberry milk into a medium container or shallow baking dish. Add the chia seeds and a pinch of salt. Whisk thoroughly to combine.
- Cover and refrigerate for at least 4 hours, or overnight. After chilling, stir again to break up any clumps.
- Spoon into bowls or jars and top with Greek yogurt, nuts, crushed freeze-dried strawberries, or fresh fruit as desired. Keeps well in the refrigerator for up to 5 days.
MY NOTES
FAQ
What kind of milk works best in this pudding?
For a creamy texture, whole milk or canned coconut milk will provide richness and body. If you’re aiming for a lighter, plant-based option, almond milk, oat milk, or soy milk are all excellent choices. Just be aware that thinner milks like rice milk may result in a looser set, so you might want to increase the chia seeds slightly. Choose unsweetened milk if you want full control over sweetness, since the fruit and maple syrup already provide natural sugar. The flavor of the milk will subtly influence the final taste, so it’s worth picking one that complements strawberries.
Can I make this recipe without a blender?
You can make strawberry chia pudding without a blender, but the texture and flavor will be slightly different. Instead of blending the strawberries and raspberries into milk, you can mash the berries with a fork or potato masher until they form a chunky purée. Mix this with the milk, maple syrup, and vanilla extract thoroughly before adding the chia seeds. This method will give your pudding a more rustic consistency, with small fruit pieces remaining in the mix. The flavor will still be fresh and fruity, but not as evenly distributed.
Can I freeze strawberry chia pudding?
Freezing strawberry chia pudding is not recommended because the texture of the chia seeds can change when thawed, resulting in a watery or uneven consistency. The fruit may also separate from the pudding base, especially if the recipe includes fresh berries. If you must freeze it, stir it well before freezing and again after thawing, and be prepared for some loss in quality. A better strategy is to store it in the refrigerator and consume it within five days. If you’re looking to prepare large batches ahead of time, consider freezing only the blended strawberry milk portion and adding fresh chia seeds before serving.
Is this strawberry chia pudding suitable for a vegan diet?
This strawberry chia pudding is naturally vegan as long as you choose plant-based milk and use maple syrup or another vegan sweetener. Common options like almond, oat, soy, or coconut milk work perfectly. Chia seeds themselves are plant-based and rich in omega-3 fatty acids, fiber, and protein, making this a nutritious vegan-friendly breakfast or snack. Just avoid topping with dairy-based yogurt unless using a vegan alternative.
How much protein is in a serving of this pudding?
The protein content in this strawberry chia pudding depends on the specific milk and toppings used. Chia seeds themselves provide about 5 grams of protein per 1-ounce (28-gram) serving. If made with almond milk, each serving will have roughly 6–7 grams of protein. Using soy milk or adding Greek yogurt as a topping can significantly boost the total to 10–15 grams per serving. To further increase protein, consider topping with chopped nuts or adding a scoop of plant-based protein powder during blending.
Why is my strawberry chia pudding runny?
If your strawberry chia pudding turns out runny, the most likely issue is an incorrect ratio of liquid to chia seeds. Chia seeds need time and the proper liquid balance to form a gel. The standard ratio is about 1 tablespoon chia seeds per 1/4 cup/60 milliliters liquid. If you added too much milk or fruit purée without adjusting the chia seeds accordingly, the pudding might not thicken properly. Another reason could be insufficient chilling time—chia pudding needs at least 4 hours, preferably overnight, to fully hydrate and gel. Also, expired or poor-quality chia seeds may not absorb liquid effectively, so freshness matters.
