When I was growing up, strawberries were only available in the summertime. They were a special occasion fruit, brought out for a dinner party, birthday, or holiday celebration. It was rare to find extras stashed away in the fridge uneaten. They were precious, and any time we had them, it felt special.
Fast forward to today, and I still only buy strawberries in the summer, but they are less special occasion fruits, and more like everyday ones. It baffles me, however, how my children will often leave them untouched and pushed to the back of the fridge. When I find some that have been neglected for a while, I whip up some quick and easy strawberry chia pudding. It’s a great breakfast, snack, or dessert. It’s creamy, fresh, filling, and tasty. You can adjust the sweetness to your liking and use any kind of milk that you prefer. I use coconut, but almond, soy, oat, or cow are all good options.
Ingredients:
- 1 ½ cups fresh hulled strawberries
- 1 cup milk of your choice
- 1/2 cup chia seeds
- 2–3 tablespoons maple syrup, or sweetener of your choice (optional)
- 1 tablespoon vanilla extract
Put all the ingredients into a high-speed blender and blend until smooth. Okay, that was too simple, right? I know, there is no reason to not make this. Super easy! Pour the blended contents into some storage jars with lids and place them in the fridge for 1- 2 hours to thicken up. Once thickened, serve as is, or with a scoop of plain yogurt on top. If you want to serve it more like a dessert, put a dollop of whipped cream on top, and a fresh strawberry. Voila.
Strawberry chia pudding is naturally sweet and delicious. Customizable, and easy to make vegan, or sugar free. Simple to whip up ahead of time and have ready for a quick breakfast or snack. Packed full of fiber, omega fatty acids, and a good dose of vitamin C. The fresh fruity flavor will keep you smiling from ear to ear. The strawberries are still precious, and they will always be, to me. Wishing you good health and good luck on all of your cooking adventures.
