A chia seed pudding that features the tasty combination of strawberries and maple syrup is a great way to celebrate Strawberry Month here at Urban Cottage Life. This Strawberry Maple Chia Seed Pudding comes together in mere minutes, and after a few hours of setting time it’s ready to enjoy for dessert or breakfast. Or dessert after breakfast. Why not?
Ticking All the Boxes
Strawberry Maple Chia Seed Pudding ticks all the boxes. It:
- Offers the nutritive and digestive powers of the tiny but mighty chia seed
- Is sweetly unrefined, being naturally sweetened with maple syrup that’s local to me
- Features the unbeatable flavour combination of strawberries and maple
- Does double duty as both a dessert and a breakfast food (or dessert after breakfast — why not?)
- Is seriously easy to make
And, as you can see from the photos, it’s pretty too!
Chia Seed Pudding Experimentation
I’ve experimented with a variety of flavours (see the Looking for More section below) and methods for making chia seed puddings over the years. I choose to use whole chia seeds over ground. The whole seeds take longer to set and make for a looser pudding, but I prefer that so don’t mind the wait. One of my daughters can’t abide the texture of the seeds, so for her I grind them — problem solved!
I wouldn’t mind trying white chia seeds sometime as apparently they tend to blend in with the colour of whatever fruit you’re adding to the pudding. I haven’t come across them in the shops, but I don’t mind the appearance of the darker seeds either. After all, if the world’s pickiest toddler had no qualms about eating it, why should I quibble?
I also experimented once with using unstrained homemade almond milk, which makes a more robust and less silky pudding. That experience also gave me a great story about being the neighbourhood oddball.
Shall We Make Strawberry Maple Chia Seed Pudding?
Chia seed pudding is one of the easiest dessert and/or breakfast dishes to make, and this strawberry maple version is especially delicious.
- 1 cup milk (dairy or otherwise, unflavoured)
- 1/4 cup chia seeds
- 3 tbsp maple syrup
- 1-1/2 cups sliced strawberries, fresh or frozen
Pour the milk into a small bowl or lidded container, then add the chia seeds and maple syrup and stir.
If using fresh berries, mash them with a fork (I like to have some small chunks in the mash) and stir into the milk and chia seed mixture. If using frozen berries, set them on a plate now to thaw.
Cover the chia seed mixture and put it into the refrigerator. After an hour, take it out and stir well. Sometimes the chia seeds clump together, and you want to break those clumps up. If you're using frozen berries, they'll be soft enough now to mash with a fork. Add them to the mixture. Return to the fridge for up to 3 more hours, stirring occasionally and assessing how set the pudding is.
I find that the setting time for chia seeds can vary. I’m not sure why that is; hence the range of up to 4 hours resting time. I’ve found in the past that grinding the seeds causes them to set more firmly, but I prefer the whole seeds. This recipe sets to a soft consistency.
Looking for More Chia Seed Puddings?
I don’t know why I don’t have more chia seed pudding variations on the blog — they’re that easy to make. Well, actually I do know why: my granddaughters prefer raspberry or strawberry and Nana’s a pushover. Check out Raspberry Chia Seed Pudding, and its plainer but also tasty Plain Vanilla cousin. Finally, this Chocolate Chia Seed Pudding definitely belongs in the dessert category, although using pure cocoa powder and cacao nibs keeps it healthful. And we’ve got you covered if you’re looking for a fruit chia seed pudding primer.