If you want to love chia seeds but can't get past the texture, this strawberry lemonade blended chia pudding is for you. Smooth, sweet and tangy, it's a 15 minute meal prep breakfast!
Chia pudding is one of my classic recommendations for meal prep breakfasts. Similar to overnight oats, you can make a big batch in just a couple minutes and enjoy it throughout the week.
The only thing that drives me crazy with chia seeds can be how they get EVERYWHERE. Stuck in my teeth, my dish sponge... it can be quite the post-breakfast hassle. I also get that a lot of people hate the "gloopiness" of chia seeds, which is why I'm bring you my blended chia pudding.
I've done the good old blending trick with overnight oats and cottage cheese, and it seriously works every time. So if you're still on the fence about chia and its texture, you need to try my strawberry lemonade chia pudding.
Why This Dietitian Loves This Recipe
As a dietitian, I'm a big fan of blended chia pudding and specifically this strawberry lemonade flavour!
- Super high in fibre to keep you full. This recipe has 10g of fibre per serving, which is around a third of your daily needs. Check out my fibre post for why this nutrient is so important for our health.
- Light and energrizing. This strawberry lemonade flavour is the perfect balance of fruity, citrusy and tart. It's amazing on hot days!
- Only 15 minutes of prep. With no cooking and minimal prep/ingredients, this recipe is totally meal prep friendly.
Ingredients
- Milk of choice
- Chia seeds
- Strawberries
- Lemon
- Honey
- Vanilla extract
For topping:
- Plain Greek yogurt
- Strawberries
Instructions
In a blender add milk, chia seeds, strawberries, lemon juice and lemon zest, honey and vanilla extract. Blend until smooth.
Divide the blended chia pudding amongst 4 jars, cover and place in the fridge for at least 3 hours or overnight to allow the chia pudding to thicken.
In the morning, top each jar with ¼ cup of Greek yogurt and ¼ cup of chopped strawberries.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free: Use a dairy-free milk and dairy-free yogurt for topping.
To make vegan: Follow dairy-free swaps and use maple syrup instead of honey.
To make nut-free: This recipe is naturally nut-free.
Make this recipe your own! Here are some other ideas to switch things up:
- Switch up the berries! Blueberries or raspberries would also be delicious in this recipe.
- Don’t like lemon? You can easily leave out the lemon to make just strawberry chia pudding.
- Get creative with the toppings! I like adding shredded coconut, chopped nuts and granola to make these extra filling and satisfying.
Equipment
- Blender
- Mason jar
Storage
These chia puddings will stay fresh in the fridge for up to 5 days if stored in airtight jars with lids.
Top Tip
As this blended chia pudding won’t get quite as thick as regular chia pudding, I recommend waiting to add the yogurt on top until the morning as it will sit on top of the chia pudding much more nicely
Frequently Asked Questions
No! If you don’t mind the texture of chia pudding you have two options:
a) To get the taste of strawberry lemon evenly distributed: Add an additional ½ cup of milk and blend everything together (except the chia seeds) to create a strawberry lemon milk. Add 2 tablespoon of chia seeds to each jar and divide the milk mixture amongst the jars. Stir and place in the fridge to thicken overnight.
b) For a quick and easy option: Add an additional ½ cup of milk and simply mix everything together in a large bow. Divide the mixture amongst 4 jars!
Chia pudding is a great meal prep breakfast for anyone looking to change up their typical oats or eggs. Chia seeds are a great source of fiber, healthy fats and even protein. They're also gluten-free and vegan, making these suitable for a variety of dietary needs.
If you are looking for a stronger lemon flavour, then I highly recommend adding it. If you really do not want to add it you can skip it, however the taste will change slightly.
I always recommend using fresh lemon juice in recipes you are not cooking for the freshest lemon taste.
It depends on how thick you want it. For one serving of this recipe, I used around 2 tablespoon to ⅓ cup milk.
They're both very nutrient dense options, so I would pick whichever you prefer. Chia pudding is higher in fibre and healthy fats, so that would be the main difference.
More Healthy Breakfast Recipes
Did you love my blended chia pudding? Check out these other easy breakfasts next:
PS. I love seeing my recipes in action! If you decide to make this strawberry lemonade blended chia pudding, don't forget to tag me on Instagram- @nourishedbynic or leave a comment below!
📖 Recipe
Strawberry Lemonade Blended Chia Pudding
Ingredients
- 1.5 cups milk of choice
- ½ cup chia seeds
- 1 cup strawberries fresh or frozen
- 1 lemon zested and juiced
- 2 tablespoon honey
- 1 teaspoon vanilla extract
For topping:
- 1 cup plain Greek yogurt
- 1 cup chopped strawberries
Instructions
- In a blender add milk, chia seeds, strawberries, lemon juice and lemon zest, honey and vanilla extract. Blend until smooth.
- Divide the chia pudding amongst 4 jars, cover and place in the fridge for at least 3 hours or overnight to allow the chia pudding to thicken.
- In the morning, top each jar with ¼ cup of Greek yogurt and ¼ cup of chopped strawberries.
Floriane
It’s me again! I saw everywhere that you could blend chia seeds but had never tried. So I tried with your recipe (I just left out the strawberry and lemon thing ^^) and added a scoop or two of cocoa powder and it turned out delicious! I’ve been making it on repeat for the past few weeks. Thank you again! 🙂