So, I’ve found that the joy of chia is threefold. It creates a thickened gel without cooking or eggs, only activating when it’s wet, so you can store the dry seeds for months in your pantry. It is plant-based and easy to replace eggs or use in place of gelatin or agar-agar in certain recipes.
Three, it only takes five minutes for the chia to gel up and thicken this Strawberry Chia Pudding. It will get even thicker as it stands. Once it gels and sets, it is similar in texture to tapioca pudding.
What kind of milk can be used in chia seed pudding?
You can use any kind of milk you like to make your chia pudding, but I am partial to oat and almond milk. One reason I prefer oat or nut milk is that when I make this with whole cow’s milk, it just tastes too rich.
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 chia seeds sit, the better their texture. I’ve noticed that 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 crisp in texture. However, you could make this first thing in the morning and have it as an afternoon snack as well.
Strawberry Chia Pudding Recipe
This Strawberry Chia Pudding Recipe only has five ingredients. You can put it together in minutes.
Ingredients
- 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
Instructions
- 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: 1Amount 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).
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.
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.