Freeze-Dried Strawberry Chia Pudding
Breakfast
Pudding
Ingredients:
- 1 pack freeze-dried strawberries (such as Crispy Green)
- 3 tbsp chia seeds
- ½ cup dairy-free yogurt (plain or vanilla)
- 15 ml (1 tbsp) maple syrup
- 240 ml (1 cup) dairy-free milk
- Fresh or freeze-dried strawberries
- Granola
- Drizzle of maple syrup
Equipments:
Features:
Soy-Free
Gluten-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Don't skip the yogurt in the base — its tang is what balances the sweetness of the freeze-dried strawberries and maple syrup, keeping the pudding from tasting one-note.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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. Layered parfait: layer the chia pudding with dairy-free yogurt and granola in a tall glass.
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.
Every ingredient here earns its place, but a few really shape the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The pack freeze-dried strawberries adds bright sweetness and a pop of color. The chia seeds acts as a natural binder and adds a subtle thickening effect. The ½ cup dairy-free yogurt adds tang and creaminess while keeping the dish light.
Freeze-Dried Strawberry Chia Pudding
Ingredients:
- 1 pack freeze-dried strawberries (such as Crispy Green)
- 3 tbsp chia seeds
- ½ cup dairy-free yogurt (plain or vanilla)
- 15 ml (1 tbsp) maple syrup
- 240 ml (1 cup) dairy-free milk
- Fresh or freeze-dried strawberries
- Granola
- Drizzle of maple syrup
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The pack freeze-dried strawberries adds bright sweetness and a pop of color. The chia seeds acts as a natural binder and adds a subtle thickening effect. The ½ cup dairy-free yogurt adds tang and creaminess while keeping the dish light.
Prep:
Don't skip the yogurt in the base — its tang is what balances the sweetness of the freeze-dried strawberries and maple syrup, keeping the pudding from tasting one-note.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
