Name: strawberry chia pudding
Ingredients: Chia seeds: 4 tablespoons; Strawberries: 1 cup (fresh or frozen, thawed); Milk: 1 cup (dairy or plant-based, such as almond, coconut, or oat milk); Sweetener: Optional – honey, maple syrup, or stevia (to taste); Optional Add-ins: Vanilla or almond extract for extra flavor

Ingredients

Chia seeds: 4 tablespoons
Strawberries: 1 cup (fresh or frozen, thawed)
Milk: 1 cup (dairy or plant-based, such as almond, coconut, or oat milk)
Sweetener: Optional – honey, maple syrup, or stevia (to taste)
Optional Add-ins: Vanilla or almond extract for extra flavor

Instructions

Blend the strawberries:
- If using fresh strawberries, wash and hull them. For frozen strawberries, let them thaw slightly.
- Blend the strawberries until you achieve a smooth puree.
Mix chia seeds and milk:
- In a bowl or jar, combine the chia seeds and milk of your choice.
- Stir thoroughly to ensure the seeds are evenly distributed and to avoid clumping.
Add the strawberry puree:
- Pour the strawberry puree into the chia seed and milk mixture.
- Stir well until everything is fully combined.
Refrigerate:
- Cover the bowl or jar and refrigerate the mixture for at least 4 hours or overnight.
- Stir the mixture after 30 minutes of chilling to prevent the chia seeds from settling at the bottom.
Serve:
- Once the pudding has thickened to a creamy consistency, it’s ready to enjoy. Add your favorite toppings for extra flavor and texture.

Notes

Storage: Store the prepared pudding in the refrigerator for up to 5 days. For convenience, portion it into single-serving jars.
Adjusting Thickness: If the pudding becomes too thick, stir in a splash of milk to reach your desired consistency.
Toppings and Variations: Top with fresh fruits, granola, nuts, or coconut flakes for added texture. Seasonal fruits like raspberries or mangoes can replace strawberries for a new twist.