Layered Strawberry Chia Pudding
A healthy breakfast option or snack to enjoy between meals, this layered strawberry chia pudding will keep your energy high and tummy full!
Servings 4 servings
- ½ cup chia seeds
- 2 cups almond milk or milk of choice
- 2 teaspoons honey
- 1 cup strawberries
- Mixed berries for topping
- Sliced almonds for topping
Place chia seeds, milk and sweetener in a large bowl or jar and stir to combine. Allow the chia seeds to settle for a few minutes and then stir again until there are no clumps, and all the chia seeds are floating and gel-like.
Cover the container and refrigerate overnight or for at least one hour.
Use a small food processor or blender or fork to mash the strawberries. Add half the chia pudding mixture to the strawberries and stir to combine.
Divide the strawberry chia pudding into four bowls or jars. Add the regular chia pudding on top, and garnish with more berries and nuts, if desired.
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Freezing Instructions: You can also freeze chia pudding for up to 3 months. I recommend freezing them in single portions so it's easier to grab as needed. Thaw in the fridge until softened before eating, about 4-6 hours.
Sourcing: You can find chia seeds in most major grocery stores now, usually located next to the hot cereal.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of almond milk, you can use any other plant-based milk or regular milk.
- Instead of strawberries, you can puree any other fruit of choice to mix with the chia pudding.
Calories: 327kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 324mg | Fiber: 20g | Sugar: 9g | Vitamin A: 126IU | Vitamin C: 39mg | Calcium: 890mg | Iron: 4mg