Easy Strawberry Chia Pudding (Print Version)
# Ingredients:
01 -
1/2 cup frozen or fresh strawberries (no need to defrost if using frozen)
02 -
1/2 cup dairy-free milk
03 -
2 teaspoons maple syrup (adjust to your sweetness preference)
04 -
1 teaspoon fresh lemon juice
05 -
A pinch of ground cinnamon
06 -
3 tablespoons whole chia seeds
# Instructions:
01 -
Toss your strawberries, dairy-free milk, maple syrup, lemon juice, and cinnamon into a blender. Blend everything together until you get a nice smooth mixture. A compact personal blender works perfectly for this single portion.
02 -
Pour your blended strawberry mixture into a jar or any container that has a lid. Stir in the chia seeds, making sure they're evenly distributed throughout.
03 -
Give the pudding about 10 minutes to sit, then give it another good stir to break up any clumps that might have formed. Pop the lid on and let it chill in the fridge overnight so the chia seeds can work their magic.
04 -
Before digging in, give your pudding a final stir. Top it with whatever you like and enjoy your creamy breakfast treat!
# Notes:
01 -
Different chia seed brands absorb liquid at different rates. Some gel quickly within a few hours, so you might not need to wait overnight depending on your brand.
02 -
Keep your frozen strawberries frozen when adding them to the blender - there's no need to thaw them first.
03 -
A compact personal blender like a Nutribullet is ideal for making these small single-serve portions.
04 -
Always use cold or room temperature milk. If you use warm milk, the lemon juice will cause it to curdle and ruin the texture.