Freeze-Dried Strawberry Chia Pudding

1. Mix the base
   In a bowl or jar, whisk together the dairy-free milk, dairy-free yogurt, and maple syrup until completely smooth. The yogurt adds creaminess and a slight tang that balances the sweetness of the strawberries and maple — don’t skip it.
2. Add chia seeds and strawberries
   Stir in the chia seeds and freeze-dried strawberries. The freeze-dried strawberries will begin to rehydrate in the liquid, releasing an intensely concentrated strawberry flavour and turning the pudding a beautiful deep pink. Give everything a thorough stir to distribute evenly.
3. Rest and stir again
   Let the mixture sit at room temperature for 5 minutes, then stir again vigorously. This second stir is important — chia seeds clump together quickly as they begin to gel, and breaking them up now ensures an even, smooth pudding rather than a clumpy one.
4. Refrigerate
   Cover and refrigerate for at least 2 hours, or overnight for best results. The chia seeds will fully bloom, the freeze-dried strawberries will have fully dissolved into the pudding, and the whole mixture will set to a thick, creamy, spoonable consistency.
5. Serve
   Stir before serving. If the pudding is thicker than you’d like, add a splash of dairy-free milk and stir until you reach your preferred consistency. Top with fresh or freeze-dried strawberries, granola, or a drizzle of maple syrup. Serve cold straight from the jar.

Notes:

Freeze-dried strawberries are the star of this recipe — they have a far more concentrated, intense flavour than fresh and dissolve beautifully into the pudding, turning it a stunning deep pink from the inside out. Fresh strawberries won’t give you the same flavour punch or colour. The dairy-free yogurt adds extra creaminess and a slight tang that makes this pudding feel more indulgent than a standard chia pudding made with just milk.

Storage:

Keeps covered in the fridge for up to 4 days. Stir before each serving and add a splash of milk to loosen if needed. Ideal for meal-prepped breakfasts — make a double batch on Sunday and eat all week.

Variations:

• Mango version: Replace freeze-dried strawberries with freeze-dried mango and use coconut milk for a tropical twist.
• Raspberry: Use freeze-dried raspberries for a more tart, jewel-toned pudding.
• Chocolate strawberry: Add 1 tbsp cacao powder to the base for a chocolate-covered strawberry flavour.
• Layered parfait: Layer the chia pudding with dairy-free yogurt and granola in a tall glass for a beautiful parfait presentation.

Serving suggestions:

Serve straight from the jar topped with fresh strawberries, a handful of granola, and a drizzle of maple syrup. Pairs beautifully with the Breakfast Cookies or Bagel Bites for a complete morning spread.