Strawberry Preserve Chia Pudding
Th perfect breakfast to get you out the door more quickly or even better let's you hit the snooze button.
Servings: 2
Ingredients
Chia Pudding
- 6 tbsp chia seeds
- 1 1/2 cups dairy-free milk of choice
- 2 tsp vanilla extract
- 1 tbsp maple syrup optional to sweeten
Strawberry Preserves
- 2 cups fresh or frozen strawberries stems removed
- 1/2 cup cane sugar
- 2 tsp lemon juice
- 1/2 tsp cardamom
- 1/2 tsp agar agar powder see notes
Assorted Toppings
- add your favorites - sliced strawberries, peanut butter, granola
Instructions
- Make the chia pudding first. Combine all pudding ingredients in an air-tight container. Stirring well to mix. Seal the container tight & place in the refrigerator overnight.
- Now let's make the preserves. In a saucepan on medium heat, add the strawberries, sugar, lemon juice & cardamom. The berries will break down & release their juices after a few minutes.
- Reduce heat & continue to cook berries for an additional 15 minutes, stirring & mashing every few minutes to get a jam consistency.
- Add the agar agar powder. Stir well & continue to cook for 1-2 minutes.
- Remove from heat & let it cool to thicken. Refrigerate until you are ready to assemble.
- Grab your container of choice (remember if these are on the go make sure they have lid). Build your breakfast by layering the pudding & preserves. Save some room at the top to add your favorite toppings.
Notes
This is a meal prep ready recipe. Make in advance & grab & go in the morning. Just note if you add granola before it may get a little mushy on you so I would wait & add granola that morning.
Agar Agar? That's a typo right? No, it's a real thing. It's used in a lot of vegan recipes in place of gelatin. It is hard to find in typical grocery stores, but you can find it on amazon. You will usually only use a little bit at a time so a little goes a long way (purchase the smallest size) & if you plan to venture into making vegan desserts or cheese it will be an ingredient you see often. If that still seems weird, you can substitute with tapioca flour or cornstarch but it does change the consistency & taste a bit.
This is great to make in batches. Store any leftovers in air-tight containers in the refrigerator (up to 1 week for the chia pudding, up to 3 weeks for the preserves).
Concerned you won't use all the preserves? Don't worry, you can add it to toast, make a pb&j, top yogurt or oatmeal with a big spoonful. So many options!
Enjoy!!!!!