strawberry chia pudding
Recipes
Banana Bread
Strawberry Chia Pudding
This strawberry chia pudding is a convenient grab-and-go breakfast with plenty of anti-inflammatory benefits. Strawberries are loaded with antioxidants, while chia seeds offer omega-3 fatty acids, fiber and protein—all key nutrients that can help lower inflammation. This chia pudding is easy to prepare the night before and can be stored in the fridge, making it perfect for busy mornings.
Ingredients
- 1 cup unsweetened plain almond milk
- ¾ cup chopped pitted deglet noor dates (about 16 dates)
- 1 cup unsweetened coconut cream
- 3¼ cups sliced fresh strawberries, divided
- ½ cup chia seeds
- 1 cup whole-milk plain yogurt, divided
Directions
- Combine 1 cup almond milk and ¾ cup dates in a medium microwave-safe bowl; microwave on High until the dates are slightly softened, 20 to 30 seconds. Transfer to a blender. Add 1 cup coconut cream and 3 cups strawberries; process until smooth and well combined, about 1 minute. Transfer to a medium bowl.
- Place ½ cup chia seeds in a fine-mesh sieve; rinse under cold water until slightly plumped, 30 seconds to 1 minute. Drain well, then add to the strawberry mixture; whisk until well combined. Cover and refrigerate until the chia seeds are plumped and the mixture is chilled and thickened, at least 8 hours and up to 4 days.
- To serve, spread ½ cup strawberry mixture in a 10-ounce glass or jar. Top with ¼ cup yogurt followed by ½ cup strawberry mixture. Repeat the layering process in 3 more (10-ounce) glasses or jars as needed with the remaining strawberry mixture and remaining ¾ cup yogurt. Top with the remaining ¼ cup strawberries (1 tablespoon each).
