Strawberry milk chia pudding (vegan & gluten-free)
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Strawberry milk is currently making a comeback as a trend – to mark the occasion, we’ve created a recipe that brings this popular flavour to your breakfast table. Our creamy strawberry milk porridge is a great option for anyone looking for a gluten-free porridge without oats, as we’ve left out the classic cereal flakes this time and used chia seeds instead. These swell up nicely and give the dish a lovely creamy texture. This simple recipe impresses with its fruity flavour and can easily be prepared the night before as a meal-prep breakfast – ideal for a relaxed start to the day.
Step 1/4
Prepare the strawberry milk: Place 1 handful of freeze-dried strawberries and the plant-based milk in a blender and blend until creamy. Stir in vanilla and, if desired, a little agave syrup to taste.
Step 2/4
For the chia pudding: In a bowl or glass, thoroughly mix the chia seeds with 1 tbsp of vegan yoghurt, the optional protein powder and 50–100ml of the homemade strawberry milk (depending on the desired consistency). Tip: Less milk makes for a firmer pudding, more milk makes it creamier.
Step 3/4
Give the chia mixture a quick stir after a few minutes to prevent lumps from forming. Then cover and place in the fridge for at least 2 hours (or ideally overnight).
Step 4/4
Layer the finished chia pudding in a glass, alternating with 5–7 tbsp of vegan yoghurt and 2–3 tbsp of freeze-dried strawberries. Finish with a little of the remaining strawberry milk, if desired. Enjoy!
