Ingredients
Pudding and topping
- 40 g chia seeds
- 240 ml whole milk
- 1 tsp maple syrup
- 1/4 tsp vanilla extract
- 80 g strawberries washed, hulled and sliced
Equipment
- Mixing bowl
- Whisk
- Two small jars or bowls
- Kitchen scale
Instructions
Mix and chill
- Whisk the milk, maple syrup and vanilla in a bowl. Sprinkle in the chia seeds while whisking so they disperse through the liquid.
- Wait 5–10 minutes, then whisk thoroughly again, breaking up any clumps and scraping the bottom.
- Cover and refrigerate for at least 4 hours or overnight at 40°F (4°C) or below.
- Stir the set pudding. If thicker than preferred, add milk in small splashes. Divide between two small bowls or jars and top with the sliced strawberries. Keep refrigerated and use within 3 days.
Nutrition
Calories: 200kcalCarbohydrates: 20gProtein: 9gFat: 9.5gFiber: 8.5g
Video
Notes
Estimated nutrition per half-batch with strawberries, based on chia at 130 kcal per 26 g, whole milk at 150 kcal per 240 ml and representative syrup/fruit values. Extra loosening milk excluded. Contains milk.
Illustrative ingredient budget: chia $0.65, milk $0.50, syrup/vanilla $0.15 and strawberries $0.80. Local prices vary.
Video credit: Downshiftology, Lisa Bryan. The video demonstrates dairy-free chia puddings and a larger freezer meal-prep method. This card uses whole milk, a two-serving batch and fresh strawberries, with refrigerator storage rather than freezer preparation.