Strawberry Chia Pudding
Posted: | Categories: Recipes | Tags:breakfast
Strawberry Chia Pudding
Melissa Ben-Ishay
If you loved my original chia pudding, this version is even better. All you need to do is blend fresh strawberries with an immersion blender to create a strawberry puree, then stir in the rest of the ingredients and refrigerate. No chunks of fruit, just lots of strawberry flavor. It becomes a thick breakfast filled with protein from the yogurt and lots of fiber from the chia seeds—the best way to start your day. Top it with maple tahini granola or no-oat granola, and remember that a little goes a long way! This batch will last you all week.
Ingredients
1 1/2 cups strawberries (about one 8-oz container, with a few strawberries reserved to top the pudding)
16 oz. container plain Greek yogurt
1 tablespoon vanilla paste
2 tablespoons maple syrup
½ cup chia seeds
Directions
- Cut off the tops of the strawberries and add them to a large jar.
- Use an immersion blender to puree the strawberries (a regular blender works too if you don't have one), until no chunks of strawberries remain.
- In a large bowl, combine the strawberry puree, Greek yogurt, vanilla paste, maple syrup, and chia seeds. Stir well to get everything combined and transfer to an airtight container.
- Refrigerate for at least 4 hours, or overnight, until the pudding is fully set. It should be thick and able to be flipped upside down without spilling out.
- Enjoy ¼ cup at a time and top with sliced strawberries and/or granola.
