I am not much of a snacker, so it’s rare for me to find something so yummy it’s worth a shout out. I was trying to find ways to get more chia seed into my daily routine. I was also looking for a way to temper my hunger between breakfast and lunch. This recipe is perfect for both of those goals.
It’s packed with fiber and protein to keep you feeling good and also feeling satiated. It also tastes so good you won’t believe it’s in line with your eating goals.
I’ve been exploring the world of chia seed pudding and have found some winners along the way. My Matcha Chia Pudding is a fabulous breakfast addition, and now this could be added to breakfast, snacks, dessert, you name it!
This particular recipe is so flexible too. You can use strawberries as described, or you can mix it up and use blueberries or raspberries. Or get really wild and mix the fruits together. The frozen fruits in a bag are perfect to make this an even quicker prep. This recipe is really flexible so be sure to check the notes at the end for swaps you can make.
Strawberry Chia Pudding
Prep: 5 minutes
Resting time: 4 hours or overnight
Serves: 3
1 c fresh or frozen strawberries*
1 c almond milk**
1-2 tsp agave nectar***
¼ c chia seeds
In a blender or blender cup, add the strawberries, almond milk, and agave nectar. Blend until smooth. Remove from blender and add the chia seeds. Mix them in thoroughly and then pour the mix into individual cups for easier eating. Cover and place in the refrigerator for at least 4 hours to set.
For Serving: Add 2 Tbs Greek Yogurt as well as some fresh strawberries to the top if you’d like.
*You can change out strawberries for any other berries, fresh or frozen. Raspberries, blueberries, etc.
**You can change this for your preferred milk product; traditional milk, oat milk, etc.
***You can change this for honey or maple syrup, all in the same portions. I don’t like a very sweet mix so I’m light on the sweetener.
