Quick and simple to make, this is a twist on the traditionally British summer dessert combining sweet strawberries with decadent cream. A filling breakfast, snack or dessert with lots of protein from the chia seeds. Oat cream makes this more velvety and indulgent.
What ingredients do I need to make this?
Fresh strawberries: aim to pick out the sweetest strawberries that have a scent coming from them so you can tell they’re ripe and good-uns
Plant based single cream: you can also use regular cream. If you’d like to eat this for breakfast and don’t want it too ‘heavy’ just use extra plant based milk instead. The cream helps it become more velvety and indulgent.
Plant based milk: of your choice, just confirm it’s suitable for low FODMAP and is nut free if required
Chia seeds: the hero ingredient and commonly known superfood, these are high in protein and omegas and lots of vitamins and make this a nutritious yet decadent breakfast, snack or dessert
Maple syrup: for refined sugar free sweetness
Salt: this is optional but I recommend adding a teenie pinch of fine sea salt to actually bring out the other flavours and is something I do in all my desserts, but you can omit if you don’t like salt!
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Are these free from dairy, gluten, egg and nuts?
These are naturally free from all of these, just double check the packaging to ensure that your ingredients are completely free from and if someone’s super allergic that there’s no ‘may contain because made in a factory…’.
Are these low FODMAP?
In portions smaller than 65g or approx 5 strawberries are low FODMAP suitable according to Monash University, so ensure you don’t consume in larger portions.
How To Make:
Mix your chia seeds with oat cream and plant mint, dice the strawberries and mash.
Add maple syrup and (if using) salt. Let it soak for a minimum of 10 minutes.
Serve up and layer with yoghurt (optional) and fresh sliced strawberries.
How To Store:
Store any leftovers in the fridge in an airtight container for up to 3 days.
Strawberries and Cream Chia Pudding
For the chia pudding
- 1 cup strawberries diced
- 1 cup plant based cream
- 1/2 cup chia seeds
- 3 tbsp maple syrup
- 1/16 tsp fine salt (optional)
- 4 tbsp plant based greek style yoghurt
- 4 strawberries
- Mix the chia seeds, oat milk and oat cream in a bowl. Dice the strawberries, pour them into the bowl and squash them slightly with a fork as you mix. Add the maple syrup and salt. Allow to soak for 10 minutes.
- Serve in a glass jar, with a layer of plant based yoghurt, followed by the chia pudding and top with fresh sliced strawberries.
Make this in advance when you have more energy and store in the fridge in an airtight container until ready to enjoy.
Use plant based milk instead of cream if you’d prefer this to be less decadent and filling and a little lighter.