Creamy Strawberry Chia Pudding for a Refreshing Breakfast

A delightful no-cook Strawberry Chia Pudding that transforms your morning meal into something extraordinary.

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Prep Time 10

Chilling Time 2

Total Time 2 10

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

2 cups Fresh Strawberries Feel free to use frozen for a refreshing chill.
1 cup Milk Whole milk or substitute with almond, coconut, or oat milk for a dairy-free option.
1/4 cup Chia Seeds Essential for thickening and nutritious boost.
2 tablespoons Honey Swap with maple syrup or agave nectar for a vegan-friendly alternative.
1 teaspoon Vanilla Extract Enhances overall flavor.

For Serving (Optional)

1 cup Fresh Strawberries Sliced for topping.
1/4 cup Coconut Flakes Toasted for serving.
a few Mint Leaves For garnish.

Equipment

Blender
Bowl
Spatula

Method

Step-by-Step Instructions

In a high-speed blender, add fresh or frozen strawberries, your choice of milk, honey, and vanilla extract. Blend on high until smooth, about 30 seconds.
Pour the blended strawberry mixture into a medium-sized bowl. Gently fold in the chia seeds.
Allow the mixture to rest for about 2 to 3 minutes, then stir vigorously to break up any clumps.
Cover the bowl and refrigerate for at least 2 hours, or overnight.
Once set, scoop into serving bowls or jars. Top with fresh strawberries, coconut flakes, or mint leaves.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 40mgPotassium: 250mgFiber: 7gSugar: 10gVitamin A: 500IUVitamin C: 50mgCalcium: 150mgIron: 1mg

Notes

Customize with toppings or spices like cinnamon or granola for added texture and flavor. Store leftovers in an airtight container for up to 3 days.

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