Servings: 3
- 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.