Strawberry Chia Pudding
A quick, anti-inflammatory strawberry chia pudding made with oat milk, cinnamon, and peanut butter—perfect for healing mornings or healthy snacks. Ready in just 5 minutes and full of gut-friendly fiber and omega-3s.
Ingredients
- 1/2 cup strawberries, fresh
- 1/3 cup chia seeds
- 1 cup oat milk
- 1 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- 1/2 tbsp Ceylon cinnamon
- 1 tbsp maca powder (optional)
Instructions
- Wash and dry the strawberries, then remove stems and mash them in a small bowl.
- In a separate bowl, combine chia seeds with oat milk, maple syrup, and vanilla extract. Stir well.
- Add peanut butter, cinnamon, and optional maca powder. Mix thoroughly to avoid clumps.
- Let the mixture sit for 15 minutes, stirring once halfway through to ensure even absorption.
- Fold in the mashed strawberries.
- If the mixture is too thick, add a splash more oat milk. Adjust sweetness to taste.
- Chill for at least 1 hour or overnight.
- Before serving, top with fresh strawberries or your favorite toppings.
Notes
- For creamier results, blend the pudding after it sets.
- You can substitute almond milk or coconut milk for oat milk.
- Keeps in the fridge for up to 5 days in a sealed container.
- Great for meal prep—portion into jars for easy grab-and-go breakfasts.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 10gSodium: 60mgFiber: 11gSugar: 9g
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