Strawberries and Cream Chia Pudding is loaded with sweet, summer strawberries and has a creamy, dreamy texture. Perfect spring or summer make-ahead breakfast for all strawberry lovers!
This vegan strawberry chia pudding is really easy to make, with just a few ingredients. It’s healthy, filling and packed full of protein, fiber and antioxidants. Make it with fresh strawberries or with frozen, which makes it a great breakfast all year round. Also try these vegan strawberry lemon muffins or this Strawberry Chia Jam that tastes great on everything.
Try some of my other favourites for meal prepping breakfast, Cherry Chia Pudding, Creamsicle Chia Pudding or this Vanilla Chia Pudding.
Ingredients
- Almond milk, or other non-dairy milk to keep this recipe vegan, oat milk or soy milk also tastes great. Normal milk can also be used for non vegan.
- Chia seeds, they are high in fiber, antioxidants and protein.
- Coconut yogurt or other plant based yoghurt for a vegan strawberry chia pudding. The thicker the yoghurt, the creamier the chia pudding.
- Strawberries, fresh or frozen works well in this chia pudding recipe.
- Maple syrup, or other liquid sweetener.
- Vanilla extract, or vanilla bean paste.
See recipe card for quantities.
Instructions
Making this Strawberry Chia Pudding is fast and easy, perfect for meal-prep.
- Start by mixing the chia seeds and almond milk, let sit 1 min then mix well again.
- Mash the stawberries well with a fork or use a food processor or blender for a smoother result. Add the stawberries and the rest of the ingredients to the chia and milk mixture. Stir well and taste, depending on the sweetness of your strawberries, add a little more maple syrup.
- Place in the fridge for at least 4 hours or preferably over night. Top with some yoghurt and fresh stawberries.
Hint: For a vegan chia pudding, use a plant based yoghurt and milk. A thicker consistency will make the chia pudding extra creamy.
Tips for making this Strawberry Chia Pudding:
- I love unsweetened almond milk and use it in most of my recipes. If you don’t, substitute for any other kind of milk you want.
- My secret for a really creamy chia pudding is using a little yoghurt. The thicker the better! Here I used a greek style yoghurt, coconut yoghurt also works really well.
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- For best results, let the chia pudding cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
- Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own. Agave syrup or other liquid sweetener can also be used.
More healthy breakfast recipes:
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Strawberries and Cream Chia Pudding brings the taste of fresh, summer strawberries to you breakfast table.
- 1 cup almond milk
- 4 tablespoon chia seeds
- ½ cup coconut yogurt or other plant based yoghurt
- 200 g fresh or frozen strawberries, defrosted
- 2 tablespoon maple syrup
- ½ teaspoon vanilla paste
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Start by mixing the chia seeds and almond milk, let sit 1 min then mix well again.
-
Mash the stawberries well with a fork or use a food processor or blender for a smoother result. Add the stawberries and the rest of the ingredients to the chia and milk mixture. Stir well and taste, depending on the sweetness of your strawberries, add a little more maple syrup.
-
Place in the fridge for at least 4 hours or preferably over night.
Top with some yoghurt and fresh stawberries.
Enjoy!
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