Ingredients
- 16 ounces fresh strawberries, plus extra for topping
- ½ cup unsweetened almond milk (or milk of choice)
- 2 teaspoons maple syrup (or sweetener of choice)
- 1 teaspoon vanilla extract
- ¼ cup chia seeds
- ½ cup plain Greek yogurt (or vanilla yogurt)
Instructions
- In a blender, puree strawberries until smooth.
- In a bowl, mix almond milk, maple syrup, and vanilla extract until combined.
- Stir in chia seeds until evenly distributed.
- Fold strawberry puree into the almond milk mixture until well mixed.
- Divide mixture evenly into serving cups or jars.
- Top each with Greek yogurt.
- Cover and refrigerate for at least 4 hours or overnight until thickened.
- Garnish with extra fresh strawberries before serving.
Notes
- For a creamier pudding, blend all ingredients together before chilling.
- Adjust sweetness to taste depending on strawberry ripeness.
- Can be stored in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Category: Breakfast, Snack
- Method: No-Cook, Chilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 11g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 3mg
