Dairy Breakfast and Snack: Chocolate Strawberry Chia Pudding
This Chocolate Strawberry Chia Pudding is made with lactose-free dairy milk, making it a sweet way for those with lactose intolerance to fuel up and stay satisfied.
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PREP TIME: 15 minutes
CHILL TIME: 2 hours
SERVINGS: 4
TOTAL TIME: 2 hours and 15 minutes
Ingredients
1/2 cup chia seeds
2 cups lactose-free dairy milk
2 cups frozen or fresh strawberries
2 Tbsp. Unsweetened cocoa powder
3 Tbsp. Maple syrup
1 Tbsp. Vanilla extract
Pinch of salt
1/4 cup mini dark chocolate chips
Notes
Recipe courtesy of:
Claire Chewning, RD
@clairechewning
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Instructions
In a blender, combine the lactose-free milk, strawberries (if frozen, thaw first), cocoa powder, maple syrup, vanilla, and salt. Blend until smooth.
Divide the chia seeds evenly among four jars or small containers with lids (2 tbsp. per jar).
Pour the blended milk and strawberry mixture evenly into the four jars, then stir to fully combine with the chia seeds. Add a sprinkle of mini dark chocolate chips and/or fresh, sliced strawberries to the top of each jar.
Cover and refrigerate for at least 2 hours, preferably overnight. Stir once more before serving and enjoy! These are a great on-the-go breakfast option that offers protein, fiber, and many essential micronutrients!