Strawberry Chia Pudding (High Protein & Fiber)

strawberry chia pudding lifted on a spoon to show the texture.

Strawberry Chia Pudding (High Protein & Fiber)

Course: Breakfast

Cuisine: American

Keyword: strawberry chia pudding

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 323kcal

Author: Megan Gilmore

This strawberry chia pudding is one of my favorite no-cook breakfast ideas. You can assemble a jar in 5 minutes or less, and then it's ready to eat straight from the fridge the next day. Each serving packs 15 grams of protein and 14 grams of fiber, without relying on protein powder, and it tastes much more decadent than you'd expect. Be sure to make this while fresh strawberries are in season, because frozen ones aren't quite as flavorful.

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Ingredients

½ cup milk
6 ounces fresh strawberries , hulls removed
1 teaspoon vanilla extract
6 tablespoons chia seeds
2 tablespoons maple syrup
⅔ cup Greek yogurt

Instructions

In a personal-size blender, add 1/2 cup of milk, 1 teaspoon of vanilla extract, and 6 ounces of fresh strawberries. (This is about 1 heaped cup of sliced strawberries.) Secure the lid and blend until the liquid is smooth, with no chunks of strawberries visible.

Note: A smaller blender works best because you're not working with a large quantity of liquid. If you only have a bigger blender, you might want to double the recipe to get everything blending smoothly.

You'll need two 14-ounce glass jars with lids for this step. Add 3 tablespoons of chia seeds to each jar, along with 1/3 cup of plain Greek yogurt and 1 tablespoon of maple syrup.
Pour the strawberry milk into the jars from the previous step. You should get approximately 1/2 cup plus 2 tablespoons of this milk into each jar. But it's okay if you just do your best to divide it evenly between the two servings.
Use a small whisk to stir well, breaking up any clumps of chia seeds. I like to stir each jar once, then wait 5 minutes and stir again. This will ensure you don't have any big clumps of chia seeds that get missed. Secure the lid on each jar and store them in the fridge overnight. They are ready to eat the next day, straight from the fridge.

Notes

Nutrition information is for 1 of 2 servings. This is automatically calculated using on online ingredient database, so it's just an estimate and not a guarantee.

Strawberry Note: I've tested this recipe with fresh strawberries for maximum strawberry flavor. If you use frozen strawberries, you'll likely need to use more milk unless you let them thaw first. (And if you use milk, the flavor will be more diluted.) So, experiment at your own risk, knowing it might not taste as intended.

Nutrition