Description
Strawberry Lemonade Chia Pudding Jars
Servings: 4
Prep Time: 10 minutes
Chill Time: 4+ hours (overnight best)
Total Time: 4–5 hours
Ingredients
Lemon Chia Pudding
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½ cup chia seeds
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2 cups almond milk (or milk of choice)
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1–2 tbsp maple syrup (or honey/agave)
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1 tsp vanilla extract
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Zest of 1 lemon
Strawberry Layer
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1½ cups fresh or frozen strawberries
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1 tbsp fresh lemon juice
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1 tbsp maple syrup (optional, depending on sweetness of strawberries)
Optional Toppings
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Fresh strawberry slices
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Lemon zest
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Coconut flakes (toasted if desired)
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Granola
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Fresh mint leaves
Instructions
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Make the chia pudding:
In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and lemon zest. Whisk 30–60 seconds to prevent clumps. Cover and refrigerate for 30 minutes, then stir again. Chill at least 4 hours or overnight until thickened. -
Prepare the strawberry purée:
Blend strawberries, lemon juice, and optional maple syrup until smooth. For a chunkier texture, pulse lightly or mash by hand. -
Layer the jars:
In clean mason jars or glasses, spoon a layer of strawberry purée, then chia pudding. Repeat for a second layer if desired. Pour pudding slowly over a spoon for clean layers. -
Chill and serve:
Cover jars and refrigerate for another hour before serving. Add optional toppings right before serving.
Notes
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Stir the chia pudding after the first 30 minutes to prevent clumps.
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Use fresh or frozen berries; frozen berries give a thicker purée.
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Adjust sweetness to taste with maple syrup, honey, or sugar alternatives.
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For a creamier pudding, try half almond milk, half coconut milk.