It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.
Although that’s my staple, go to recipe, and my favourite way to enjoy chia pudding. What I really love is finding new ways to eat and enjoy it. But I don’t just mean adding a different flavour of yogurt; what I really enjoy doing is completely changing the whole taste of it.
Mangoes were my first experiment. All I did was cut up a slightly over-ripe mango and added the chunks to the chia seeds and milk mix. It was delicious and I loved having the chunks running through, giving you a little fresh boost of flavour. But as much as I loved it what I really wanted was flavour the whole way through, so that each bite was oozing with a delicious fresh flavour.
That’s how the whole rainbow chia series came about. Finding new and delicious flavours of chia, I wanted to create colourful puddings that honestly tasted as good as they looked. So far, I’ve made green moringa, yellow mango, purple blue tea and chocolate to name a few. But, now it’s time to tackle my favourite colour, and one of my favourite flavours… Pink strawberry chia pudding.
A True Flavour Boost
This was actually one of the first flavours that I tried when I started experimenting with chia puddings. It was way easier than I thought it would be. The chia pudding definitely looked good, and tasted okish, but I was a little bit disappointed. It should have been bursting with the fresh flavour of one of my favourite berries, but just didn’t feel that I was getting that.
I left it for a while but had to go back to it, I really wanted to make this work. I swapped one thing, and this resulted in the most delicious, fresh and pink (!) chia pudding. The big swap? Using fresh strawberries instead of frozen. I know that frozen strawberries are more convenient, and I use them pretty much all the time. But, what you need to remember is that they’re basically packed full of water, and covered in ice, so whenever you add them to smoothies or any other recipe, they naturally taste a little watery. But fresh strawberries, they made the whole thing taste completely different. In a really good way!
Simple and Delicious
All you need to do is make a smoothie type liquid by blending the fresh strawberries with the milk. And then use that strawberry milkmixture to soak your chia seeds in. You can blitz it down until it’s completely smooth, but I like to keep a few chunks in there to help add little bursts of flavour. I think that this is officially my favourite chia pudding recipe, and I completely love the colour. It’s super quick to make and tastes completely delicious. simply soak overnight and add a few fresh berries in the morning or add it to some yogurt with a little bit of homemade crunchy granola.
Fresh, vibrant and so pink! My favourite chia pudding recipe at the moment.
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|Prep Time||5 Minutes|
- 1/2 Cup Fresh Strawberries
- 1/2 Cup Milk or dairy free alternative, if required
- 1 Tablespoon Chia Seeds
- Place the fresh strawberries and milk into a food blender, and blend until fully combined
- Place the strawberry milk mixture into a jar and add the chia seeds a little at a time, stirring continuously
- Place in the fridge and leave to thicken overnight
- In the morning, remove from the fridge and enjoy! For best results, allow the chia pudding to warm up for 5 - 10 minutes before serving
Keep refrigerated for up to 2-3 days