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Creamy Valentines Chia Pudding Bowl with Strawberries & Cookies

Valentines Chia Pudding Bowl - featured image

A quick and easy creamy chia pudding bowl layered with fresh strawberries and crunchy cookies, perfect for a cozy Valentine’s Day breakfast or a sweet treat any time.

Ingredients

Scale
  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) almond milk or any plant-based milk (unsweetened)
  • 12 tablespoons (15-30ml) maple syrup or honey
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 45 cookies (buttery shortbread or vanilla cookies), crumbled
  • Optional: Greek yogurt for extra creaminess
  • Optional: Fresh mint leaves for garnish

Instructions

  1. In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined and no clumps remain.
  2. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to soak and thicken into a creamy pudding. Stir in a splash of milk if too thick.
  3. Hull and slice the fresh strawberries and set aside.
  4. Crumble the cookies into bite-sized pieces, mixing fine crumbs and larger chunks for texture.
  5. Spoon the chia pudding into serving bowls or glasses. Top with sliced strawberries and cookie crumbles.
  6. Add a dollop of Greek yogurt on top if desired.
  7. Garnish with fresh mint leaves for a refreshing aroma and color.

Notes

Whisk chia seeds thoroughly to avoid clumps. Chill pudding overnight for best creaminess or stir every 20 minutes for faster thickening. Add cookies just before serving to keep them crunchy. Use ripe but firm strawberries to avoid mushiness. Customize with Greek yogurt or different berries. Store leftovers covered in fridge up to 3 days; stir in milk if pudding thickens.

Nutrition

Keywords: chia pudding, breakfast bowl, strawberries, cookies, vegan, gluten-free, easy breakfast, Valentine’s Day recipe