So I’ve found that the joy of chia is threefold.
It creates a gel without cooking, only activating when it’s wet, so you can store the seeds for months in your pantry.
It is plant-based, and is an easy way to replace eggs or use like a gelatin in certain recipes.
And three, it only takes five minutes for the chia to gel up and thicken this Strawberry Chia Pudding and so many desserts like it.
Berries out of season? How about Chocolate Peanut Butter Chia Pudding? That’s what I’m sayin’!
Or skip the pudding altogether and leap right over to this Chia Smoothie Recipe.
What kind of milk?
You can use any kind of milk that you would like to make your chia pudding but I am partial to oat milk and almond milk.
One of the reasons that I prefer oat milk or nut milk is because when I make this with whole cow’s milk it just tastes too rich.
When it is too rich I don’t enjoy it as much and only wind up eating a few spoonfuls and that isn’t as good of an experience.
When to make chia pudding
I prefer to put together my chia pudding the night before. That way the chia seeds have lots of time to swell up and absorb the milk and sugar.
The longer that chia seeds sit, the better the texture.
I’ve noticed if I try to eat chia pudding right away I can still “feel” some of the seeds in my mouth. It’s not terrible, just a bit odd.
I like my chia seeds to be more like jelly and less crunchy in texture.
However, you could make this first thing in the morning and have it as an afternoon snack as well.
- 1/2 c ripe, sweet fresh or frozen strawberries
- 1 c oat milk
- 1 t vanilla extract
- 2 t maple syrup, agave or other sweetener to taste
- 1/3 c dry chia seeds
- Optional: Dash of salt
- Wash and dry the strawberries, and cut off the green stems.
- In a blender, combine strawberries, milk, vanilla, honey and salt (optional).
- Blend until smooth.
- Pour mixture into mason jar.
- Stir in chia seeds to combine.
- Place in fridge for 30 minutes.
- Remove from fridge and stir again.
- Allow it to chill until the chia seeds have absorbed the liquid and doubled in size.
- Serve chilled.
- Top with strawberries and other berries, as desired, and/or fold in more sweetener.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 181mgCarbohydrates: 88gFiber: 27gSugar: 42gProtein: 13g
The bottom line
While I love cooked custards and pudding pies, Strawberry Chia Seed Pudding is a great way to introduce a fully vegan dessert into your diet (if you use oat, soy, almond or coconut milk and not cow’s milk or honey).
And it’s versatile.
Use other berries, peaches, banana chunks instead or in addition to strawberries in a 1:1 ratio. Or leave out the fruit altogether and double the vanilla and add some cinnamon.
Want to punch up fall flavors instead of berries? Use ⅓ c of canned pumpkin and pumpkin pie spice, and fold in walnuts after it’s chilled. And VIOLAY, Pumpkin Pie Spice Chia Seed Pudding.
The recipe above makes a perfectly fine chia seed pudding base that will take on all kinds of flavors that you may want to try.
Not sweet enough? Add a spoonful of your favorite sweetener either in the blender or fold it into the pudding after it’s chilled.
See what your family thinks about this fun, easy pudding you can make in 30 minutes!