This sweet and nutritious breakfast or snack is a refreshing way to start your day. The combination of chia seeds, almond milk, and honey creates a creamy and healthy base, while the fresh strawberries add natural sweetness and flavor, making this pudding a delightful treat for your taste buds.

Ready Time

2 hrs

Yields

6 servings

Ingredients

1 cup chia seeds
1 1/2 cups unsweetened almond milk
1/4 cup honey or maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup hulled and sliced strawberries
1 tablespoon lemon juice

Instructions

Rinse the chia seeds in a fine mesh strainer under cold running water, and drain well. In a small bowl, mix together the almond milk, honey or maple syrup, vanilla extract, and salt.

Stir until the honey or maple syrup is fully dissolved.

Add the chia seeds to the bowl and stir until they’re evenly coated with the almond milk mixture. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.

After the chia seeds have soaked, use a fork to scrape the sides and bottom of the bowl, making sure to break up any clumps.

Stir in the sliced strawberries and lemon juice. Divide the pudding among 6 small serving cups or ramekins.

Refrigerate for another 30 minutes before serving.

Notes

Make sure to rinse those chia seeds well to remove any impurities that can give your pudding an unpleasant texture. You can also use other non-dairy milks like soy milk or coconut milk if you’re not a fan of almond milk.

If you’re using honey, note that it’s sweeter than maple syrup, so you might want to start with a small amount and adjust to taste.

Don’t overmix the chia seeds with the almond milk mixture, or they’ll start to clump together. If you find that your pudding is too thick, you can always add a bit more almond milk to thin it out.

Fresh strawberries are a must in this recipe, so try to use the sweetest and juiciest ones you can find.

You can also customize this recipe by adding other toppings like shaved nuts or shredded coconut.