Strawberry Basil Chia Pudding
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Gluten-Free, Vegan
Ingredients
Scale
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 5–6 fresh basil leaves, finely chiffonaded
- A pinch of sea salt
Instructions
- In a medium-sized mixing bowl or a large glass jar, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt. Ensure there are no clumps of chia seeds at the bottom.
- Let the mixture sit at room temperature for about 5 to 10 minutes. Give it another good stir or shake to break up any seeds that have started to stick together. This step is crucial for a smooth, even texture.
- While the base is thickening, place the diced strawberries and chopped basil in a small bowl. Use a fork to gently mash some of the strawberries so they release their juices, mixing them thoroughly with the basil.
- Gently fold the strawberry and basil mixture into the chia base. Cover the container tightly and place it in the refrigerator for at least 4 hours, or ideally overnight, until the pudding is thick and set.
- Before serving, give the pudding a final stir. If it is too thick, you can splash in a little more milk. Scoop into bowls and garnish with extra fresh strawberry slices and a sprig of basil.
Find it online: https://www.yucolor.com/breakfast/strawberry-basil-chia-pudding/