Description
Creamy Strawberry Chia Pudding Jars made with fresh strawberries, chia seeds, and vanilla. A no-cook, make-ahead breakfast or snack that meal preps beautifully in individual jars.
Ingredients
Chia seeds: 1/4 cup (40 g)
Milk of choice: 1 1/2 cups (360 ml)
Strawberries, hulled: 1 1/2 cups (225 g)
Maple syrup or honey: 2 to 3 tbsp (30 to 45 ml), to taste
Vanilla extract: 1 tsp (5 ml)
Fine salt: 1 pinch
Optional toppings
Greek yogurt: 1/2 cup (120 g)
Granola: 1/2 cup (50 g)
Sliced strawberries: 1/2 cup (75 g)
Sliced almonds: 2 tbsp (18 g)
Instructions
1. Make the strawberry layer: Blend the strawberries until smooth. Taste and sweeten with a little of the maple syrup or honey if your berries need it.
2. Mix the chia base: In a medium bowl, whisk milk, chia seeds, remaining maple syrup or honey, vanilla, and salt until fully combined.
3. Rest and whisk again: Let sit 10 minutes, then whisk very well again to prevent clumps.
4. Assemble the jars: Spoon chia mixture into 4 jars, add a layer of strawberry puree, then repeat layers until full.
5. Chill: Cover and refrigerate at least 4 hours, ideally overnight, until thick and spoonable.
6. Serve: Add toppings right before eating for the best crunch and freshness.
Notes
Whisking twice is the secret to smooth chia pudding.
If your pudding is too thin after chilling, stir in 1 tbsp (10 g) extra chia seeds and chill 1 to 2 more hours.
If it is too thick, stir in 1 to 3 tbsp (15 to 45 ml) milk to loosen.
Frozen strawberries work great: thaw first and drain excess liquid for a thicker puree.
Store covered in the fridge up to 5 days. Best enjoyed cold.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 190
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 9 g
- Protein: 6 g
- Cholesterol: 0 mg