Strawberries and Cream Chia Pudding (Vegan and Gluten-Free) 

Bring the flavor of fresh summer strawberries to your breakfast table with Strawberry and Cream Chia Pudding.

My key to making creamy chia pudding is to mix a small amount of your preferred yoghurt into it.  

A simple meal that you can prepare in advance for a stress-free morning is strawberry chia pudding. At least when it comes to breakfast! It's satiating, nutritious, and loaded with antioxidants, fiber, and protein.  

I use unsweetened almond milk in most of my recipes since I adore it. If not, feel free to use any other type of milk in its place.  

My trick to a wonderfully creamy chia pudding is to add a small amount of yoghurt. Better still, the thicker the better! I used Greek yogurt here, but coconut yogurt is also a great option.  

After thoroughly mixing the chia seeds into the milk mixture, whisk it once more. By doing this, you can avoid having chia seed lumps in your chia pudding.  

Chia pudding is best served chilled in the refrigerator for at least one night. If you don't have much time, relax for at least four hours.  

I don't like my chia pudding overly sweet, so sometimes I don't add any sweetener at all. Taste the chia pudding before adding maple syrup. The almond milk tastes sweet on its own, in my opinion. You can also use other liquid sweeteners, such as agave syrup.  

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