Strawberry-Chia Breakfast Pudding

   

Ingredients

1/2  cup chia seeds

 

⅛ tsp  kosher salt

 

1/2 cup plain whole-milk yogurt or unsweetened coconut yogurt

 

1 tsp pure vanilla extract

 

2 cups whole milk or coconut milk

 

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

 

3 tbsp granulated sugar

 

1/2 cup granola

Directions

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. 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

 

 

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