Strawberries are in season!

This is an easy recipe to put together using just six ingredients that create a unique and completely satisfying breakfast or snack. This Chia Seed Pudding recipe is just six ingredients, you can swap out any ingredient that suits your taste buds with whatever you want and you can double or triple the recipe for multiple servings in the same amount of time it takes to make one!

I find this to be the perfect summer breakfast or dessert. It is easy to make and last for five days in the fridge…but it will be gone before then!

This one combine two of my favorites…Lemons and Strawberries!

Essential Recipe Ingredients

This is an easy recipe to put together using just six ingredients that create a unique and completely satisfying breakfast or snack:

• Coconut milk: Unsweetened canned coconut milk provides a good, healthy fat base for this recipe. I love that it’s almost tasteless a gives this a pudding-like consistency.
• Chia seeds: This superfood ingredient has some crazy nutrients. Just one serving of chia seeds contains 5 grams of protein and 10 grams of fiber!
• Fresh lemon juice: I love lemon, so I often double the amount of fresh juice I add. Start with a little it is not your favorite. I also add the rind for a brighter flavor…also optional!
• Maple syrup: This is a natural sweetener that nicely balances out the tartness of the lemon.
• Vanilla extract: optional, but enhances all the flavors.
• Strawberries: Fresh, juicy flavor-packed strawberries are the perfect partner to all things lemon.

Topping Ideas

I keep it simple with this easy strawberry lemon chia pudding by adding some chopped pecans and fresh sliced strawberries on top. They provide sweetness and crunch without adding a lot of unnecessary sugar. Here are some other great topping combos:

Blueberries + pecans: Blueberries and lemon are a classic pairing and would work great in this recipe.

Raspberries + sliced almonds: Raspberries will pick up on the tartness of the lemon and provide a bright finish. I love sliced almonds yet use the nuts of your choice.

Healthy granola: Provides a nice crunch with the smoothness of the pudding.

OPTIONAL INGREDIENT SWAPS

Use the dairy-free milk option of your choice. Both cashew milk and oat milk make great, creamy options, and you can easily use almond milk.

Swap the maple syrup with another sweetener of your choice, or omit completely for a sugar-free option.

Strawberries can be fresh or frozen, or swapped with the another berry option: blueberries, raspberries, etc. They all work!

INSTRUCTIONS 

• ½ cup coconut milk (sub with greek yogurt!)
• ▢2 tbsp chia seeds
• ▢1 tsp lemon juice and zest
• ▢1 tsp maple syrup
• ▢½ tsp vanilla extract
• ▢¼ cup strawberries sliced

INSTRUCTIONS 

• Stir together all ingredients except strawberries. Refrigerate for 15-30 minutes to allow pudding to thicken.
• Remove from fridge and add strawberries before serving.

NOTES

• You can make this pudding ahead of time and refrigerate for up to 5 days. I often double (or triple) the recipe to have several on hand for snacks. 
• Use any berries in place of strawberries.
• Canned coconut milk usually comes with a thick layer of cream on top and a watery layer on bottom. Either shake the can well before opening, or open and stir well to combine before measuring out the serving.
• You can use lite coconut milk or another dairy-free milk, just know that full-fat canned coconut milk will provide the thickest result.