Strawberry Chia Pudding with Greek Yogurt
Servings: 3 serving
- 4 tablespoons (40 g) chia seeds
- ½ pound (230 g) strawberries + more for topping
- 1 cup (240 g) Greek yogurt
- ½ cup (120 g) milk any
- 3 tablespoons maple syrup more or less to taste - sub honey
- 1 teaspoon vanilla extract or lemon zest
- Blend base: Add ½ pound strawberries, 1 cup Greek yogurt, ½ cup milk, 3 tablespoons maple syrup (or honey), and 1 teaspoon vanilla extract to a bowl.Blend with an immersion blender until smooth and creamy.(You can also use a regular blender, then pour the mixture into a bowl.)
- Add chia: Add 4 tablespoons chia seeds to the bowl. Whisk for about 30 seconds so there are no clumps.Cover the bowl, or divide into jars. Refrigerate for at least 2 hours, or overnight, until thick.
- Serve: Stir before serving. Top with sliced strawberries, nuts, and a drizzle of maple syrup if you like. Enjoy cold or warm a few seconds in the microwave.
Substitutions
- Strawberries → Fresh is best for flavor and color. Frozen work only if thawed and well drained.
- Chia seeds → White or black chia seeds both work the same.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or a smooth non-dairy yogurt.
- Milk → Any milk you like, dairy or plant-based such as almond, oat, or soy.
- Maple syrup or honey → Agave syrup or a small spoon of sugar.
- Vanilla extract or lemon zest → Use one or both for a cozy or fresh flavor.
- For a thicker, creamier texture, reduce the milk to ¼ cup (60ml).
- Start with ripe strawberries: Flavor matters most here.
- Trim pale centers: Use the reddest parts for better taste.
- Blend before adding chia: This helps the pudding thicken smoothly.
- Whisk well: About 30 seconds prevents clumps.
- Chill fully: At least 2 hours, or overnight for best texture.
- Stir before serving: It makes the pudding extra creamy.
- Sweeten to taste: Adjust after chilling if needed.
- Storage tip: Keep covered in the fridge for up to 3 days.
