Is strawberry chia pudding a breakfast or a dessert?
The kids feel the creamy, delicious, and loaded with fresh strawberries, this pudding is obviously a dessert. I feel the light, filling, and free of refined sugar pudding makes for the perfect breakfast.
After countless remakes, my house has finally decreed it both!
We don’t care if we savor it by the spoonful after dinner or have a whole mason jar to supercharge our mornings. It’s the addictive and soul-satisfying fruity flavors that we crave every time.
It was chia that got us hooked on it.
What is Chia?
The edible seed of the desert plant Salvia hispanica, it’s been grown in Mexico as far back as Mayan and Aztec cultures.
The name means strength. And as per WebMD, folklore says the tiny black and white seeds were used as an energy booster.
For us, it’s the ingredient to the quickest, easiest, and healthiest breakfast. When soaked in any liquid, the seeds transform into gelatinous balls, with a thick consistency quite like sago, sabudana, or tapioca.
How healthy is chia seed pudding?
Tons, as long as you stick to all-natural ingredients. Chia is a superfood:
- An excellent source of omega – 3 fatty acids that keep the good cholesterol in the right amounts.
- Filled with fibers that keep the gut in the ideal state of harmony.
- High in protein, calcium, magnesium, and antioxidants, all superb for overall health.
The best part?
How to make strawberry chia pudding?
I always make chia pudding a night ahead for two reasons. One, it saves me the inevitable hassle of getting a rushed breakfast on the table.
Two, it gives the chia enough time to absorb the liquid and become gorgeously thick. I’ve never had trouble with runny chia pudding like some recipes do.
- Pulse strawberries, bananas, maple syrup ( or honey), and milk in a blender till you have a smooth mixture.
- Pour it into a bowl or mason jar.
- Add a spoonful of beetroot powder or juice or grated beetroot for that pinky pink color! This is totally optional.
- Add chia seeds and whisk.
- Cover the container and leave it overnight.
Next morning, if the consistency feels too thick for you, tip in more milk. Stir it well, garnish with your favorite topping and serve.
Variations of strawberry chia pudding recipe
Every chia pudding is like a blank canvas. How it tastes depends upon what flavors you introduce to it. That’s why the variations are endless.
What toppings should you use for Chia Pudding?
Pander to your own taste and preference. In the mood for a wholesome dessert? Whipped cream pairs deliciously with it. Want something more nutritious? Pick any nut or fruit you prefer:
What milk to use for chia pudding?
My choice was coconut milk because it makes the pudding creamier and richer. But regular milk works like a charm. Or you can use another non-dairy option like:
When plant-based milk is not readily available, I also make do with yogurt.
Do I need to sweeten chia pudding?
I’ve never felt the need to add sugar to my chia pudding. Usually, the fruit or granola I pile on top does the trick. That said, most people have a sweeter tooth than me, which is why the recipe has maple syrup.
Right before you garnish the pudding, do a taste test. Adjust the sweetness with more maple syrup or honey.
A few more chia pudding recipes you can try:
- Matcha Chia Pudding
- Chocolate Chia Pudding
- Coconut Mango Chia Pudding
- Rose Strawberry Chia Pudding
- Turmeric Mango Chia Pudding
- Date & Cinnamon Chia Pudding
- Cashew Chocolate Chia Pudding
Serving the strawberry chia pudding
Some toasted coconut for a deeper flavor, a few slivers of pistachio for the crunch, and some extra chopped strawberries on top for extra juicy flavor – that’s how I served the strawberry chia pudding.
After the binge-fest of December, the super-light, nourishing, and fresh pudding is exactly what we needed.
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Strawberry Chia Pudding
- 1 cup Light coconut milk
- 2 tbsp Maple syrup/honey
- 7-8 Strawberries
- 1 Banana
- 2-3 Tbsp Chia seeds
- 1/2-1 tsp Grated beetroot/beetroot powder/beetroot juice, for color Optional
- Blend milk, maple syrup, strawberries, and banana in a blender until smooth.
- Transfer to a small bowl or jar. Whisk in the chia seeds. Cover and chill in the refrigerator overnight.
- Stir it well the next morning. Mix in grated beetroot/ beetroot powder or juice, if using.
- Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
- Top with chopped strawberries, pistachio, and shredded toasted coconut. Enjoy!