Fiber and protein packed chia seeds get upgraded into a healthy breakfast or dessert option. This pudding is healthy, dairy-free, refind-sugar free, and gluten-free.
I say this about almost everyone of my recipes.
THIS IS SO RIDICULOUSLY DELICIOUS.
Guys. It’s strawberries+chia seeds+honey+almond milk. I never new these 4 ingredients blended together could change my life. Literally.
And it’s really healthy, since chia seeds are packed with omega 3’s, full of protein and fiber and they are yummy!
Oh, and I decided I didn’t want to use the actual blender here, so I had to chop up the fruit super small and use my immersion blender. It still worked pretty well. But chopping strawberries really small takes some work and time.
Now, the good thing is if you are allergic to strawberries or don’t like them, you can always swap mango, blueberries, or raspberries for it. There are so many variations. The possibilities are truly endless for this pudding. For more flavors, check bellow the recipe.
Strawberry Chia Seed Pudding
1 lb strawberries, stems cut off
2 cups almond milk, unsweetened
3 tablespoons honey
1/2 cup chia seeds
- Blend strawberries (or other fruit) and almond milk together until smooth.
- Add honey and pulse for a second. STIR in chia seeds. Do not blend in chia seeds.
- Pour into a Tupperware or glass bowl and put lid on it. Chill for 4 hours before eating. Pudding can stay in fridge for up to 2 days.
Mango: use two ripe, skinned mangos that are chopped. Reduce the honey to 2 tablespoons.
Raspberry: Use 16 oz of raspberries.
Blueberries: use 16 oz of blueberries.
Kiwi: use three skinned kiwis.
Blackberry: use 16 oz blackberries.
Peach: use 3 skinned and chopped peaches.