Strawberry Chia Breakfast Pudding

 

I enjoyed this strawberry chia breakfast pudding, though next time, I would add some protein powder to keep me full longer. (Funnily enough, I thought the same thing about this overnight chocolate chia seed pudding, and now I just think that North American breakfasts in general seem to be high in carbs and low in proteins, which is why we get hungry mid-morning. Why are we doing this to ourselves?) 

½ cup chia seeds 

1 pinch kosher salt 

½ cup lactose-free plain whole-milk yogurt or unsweetened coconut yogurt 

1 tsp. pure vanilla extract 

2 cups lactose-free whole milk or coconut milk 

1 lb. fresh strawberries, hulled and thinly sliced (4 cups), plus more for serving 

3 Tbsp. granulated sugar (I omitted it) 

½ cup granola 

Combine chia seeds and salt in a medium bowl. Whisk in yogurt and vanilla. Slowly pour in milk, whisking constantly. Continue to whisk for 1 minute to break up any clumps. Cover and refrigerate for at least 4 hours and up to overnight. 

Gently toss strawberries with sugar in a bowl (I skipped this step). Cover and refrigerate for at least 1 hour and up to overnight. 

To serve, divide strawberry mixture between 4 glasses or bowls, using a slotted spoon. Top with chia pudding, 2 tablespoons granola each, and more sliced strawberries.