Chia pudding with strawberries and granola is a delicious and light dessert for strawberry season. I soak chia seeds in coconut milk overnight so that on a summer morning I can enjoy a quick and easy treat layered with fresh strawberries. Crunchy granola adds texture and flavour, although if you’d like it to stay crisp until the next day, it’s best sprinkled on top just before serving. A healthy and nourishing breakfast or dessert!
Makes 4 servings.
Ingredients for chia pudding with strawberries and granola:
- 400 ml canned coconut milk (10% fat)
- 5 tablespoons chia seeds
- 2½ tablespoons maple syrup
- 8 tablespoons favourite granola
- 400 g strawberries
- 2½ tablespoons sugar or maple syrup, to taste
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod
Pour the coconut milk into a bowl. Add the chia seeds and stir well. Leave for 15–20 minutes to begin thickening and forming a gel-like consistency. Sweeten to taste with the maple syrup and stir again. Cover with cling film and refrigerate for 5–6 hours or overnight.
Hull the strawberries and slice them thinly. Mix with the sugar or maple syrup and vanilla, then set aside.
Prepare four 300 ml serving glasses. Spoon 2 tablespoons of the strawberry mixture into the bottom of each glass. Divide the chia pudding evenly between the glasses, spooning it over the strawberries. Top with the granola, using 2 tablespoons per glass. Finish with the remaining strawberries.
Store the chia pudding with strawberries and granola in the refrigerator.
Enjoy!
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