Strawberries and cream chia seed pudding is a tasty snack or breakfast that can be made ahead of time! It’s so easy to make this simple recipe, and it’s a great way to include more chia seeds into your diet.
Chia seed pudding – have you tried it?
It’s a fun treat you can make with just a few ingredients. Chia seeds are a great source of calcium, protein, omega-3 fatty acids, and fiber.
If you’re someone who can’t eat eggs, you might be familiar with chia seeds as they are often used as an egg replacer.
When you buy a bag of chia seeds, you’ll notice that they are tiny, dry little seeds, and they don’t look like they will do much. But when you add them to liquid, they expand and become softer and thicken up the liquid.
These super seeds thicken up whatever you put them in – perfect for smoothies or pudding. I make chocolate chia seed pudding regularly – it’s a delicious way to eat more of these seeds.
- maple syrup
- non-dairy milk
- vanilla extract
- chia seeds
Step by Step Instructions
1.Place the strawberries, non-dairy milk, maple syrup, and vanilla extract in the blender and blend until smooth.
2. Pour the strawberry mixture into a glass jar or bowl and add the chia seeds.
3. Use a spoon to stir well to incorporate the chia seeds.
4. Refrigerate the pudding for 4 hours, stirring after the first hour.
5. Spoon the pudding into bowls or jars and top with dairy free coconut whipped cream and chopped strawberries. Enjoy!
When you make pudding with chia seeds, it has a texture that’s similar to tapioca pudding. If this texture bothers you, you may want to try blending it. I enjoy the texture of it either way. If you prefer it to be smooth, try this creamy chia pudding.
Store this pudding in the refrigerator. Regular chia pudding can be stored for 4-5 days. Since this recipe includes fresh fruit, it’s probably best eaten in 2-3 days.
More Chia Seed Recipes
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Strawberries and Cream Chia Seed Pudding.
Place the strawberries, non-dairy milk, and maple syrup in a blender, and blend on medium speed until smooth.
Pour into a bowl or glass jar and add the vanilla and chia seeds and stir to combine.
Cover the bowl or jar and refrigerate.
After an hour, stir the pudding to redistribute the chia seeds.
Refrigerate for at least three more hours or until the mixture is thick and pudding-like.
Spoon into bowls and top with whipped cream if desired. You can also add some finely chopped strawberries to the top.
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
Use whatever non-dairy milk that works for your dietary needs.