Strawberry Layered Chia Pudding

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Strawberry Layered Chia Pudding

A simple but very pretty breakfast treat! You can also enjoy this as a snack. If you prefer, feel free to swap the strawberries for raspberries, pitted cherries, or blueberries.
My Notes:
Prep Time5 mins
Chill Time1 hr
Meal Type: Breakfast, Dessert, Snacks
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Food Processor
Ingredient: Almonds, Berries
Servings: 2
Calories: 390kcal
Ingredients
  • ½ cup(s) chia seeds
  • 2 cup(s) plant-based milk (such as oat or soy)
  • 2 teaspoon(s) agave or maple syrup
  • 1 cup(s) strawberries plus more for garnish (thawed if frozen)
  • 2 teaspoon(s) roasted almonds chopped (or sub another nut or seed such as pecans, walnuts, or pepitas)
Instructions
  • Place the chia seeds, plant-based milk, and agave or maple syrup in a bowl and mix well to combine. Cover and refrigerate for at least one hour, or ideally overnight.
  • Place the strawberries into a food processor or blender and blitz to smooth. Add half the chia pudding mixture to the strawberries and stir well to combine.
  • Divide the strawberry chia pudding into 2 serving bowls and top with a layer of the remaining regular chia pudding. To serve, garnish the puddings with sliced strawberries and sprinkle over the chopped almonds.
Nutrition
Serving: 1serving (recipe makes 2 servings) | Calories: 390kcal | Carbohydrates: 40g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 126mg | Potassium: 646mg | Fiber: 18g | Sugar: 16g | Vitamin A: 959IU | Vitamin C: 62mg | Calcium: 621mg | Iron: 5mg
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