Vegan Strawberry Almond Butter Chia Pudding

5 from 5 votes

Vegan Strawberry Almond Butter Chia Pudding

Vegan Strawberry Almond Butter Chia Pudding--- the ultimate healthy option for breakfast. This chia pudding is easy, creamy, packed with nutrients, and will surely keep you full all morning until your next meal or snack! Plus, this recipe is made with little to no effort and it’s all vegan and gluten-free. Overnight + Make Ahead options available.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Keyword: almond, breakfast, brunch, chia seeds, classic, creamy, dairy-free, digestion, easy, food, gluten-free, healthy, healthy bowl, homemade, indulge, natural, plant-based, recipe, strawberry, sweet, traditional, vegan

Servings: Servings

Calories: 873kcal

Author: Shanika

Ingredients

1 cup Chia Seeds (I use Navitas Organics)
3-4 Tbsps Agave (I use Wholesome Sweets)
1-2 Tbsps Almond butter (I use Justin's)
3 cups Almond milk (I use Califia Farms; You can use your fave plant-based milk!)
pinch of ground cinnamon

Simple Strawberry Compote:

2-3 cups Strawberries, fresh or frozen
½ cup pure cane sugar (I use Wholesome Sweets)
1 tablespoon juice of a lemon
¼ cup fresh water
1 teaspoon vanilla extract
1 tablespoon arrowroot starch + 2 Tbsps WARM water

Topping:

fresh strawberries, sliced
handful of chocolate chips

US Customary - Metric

Instructions

Add all ingredients to a medium bowl, stirring until well combined.
Let mixture sit at room temperature for 10-15 minutes or until it begins to thicken and becomes creamy. Stir slightly.
Meanwhile, make the strawberry compote.

Simple Strawberry Compote:

Combine strawberries, pure cane sugar, lemon juice, water, and vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft.
Now in a small bowl, mix together arrowroot starch with warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Remove from heat and let cool completely.
To serve, add strawberry compote to the bottom of a cup or jar, followed by chia pudding and top with fresh strawberries, additional chia seeds, and chocolate chips, if desired.
Bon Appetit!

Notes

STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!

NUT BUTTER: If preferred, you can always substitute peanut butter with Almond butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.

SWEETENER: Instead of Agave, you can simply use maple syrup.

OVERNIGHT OPTION: Follow steps and then tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).

MAKE AHEAD: Prep all ingredients and store them separately. Add all ingredients for the chia pudding into bowl and tightly cover with plastic wrap and refrigerate overnight. On the day of, remove chia pudding and other ingredients from the refrigerator and assemble to serve.

Nutrition