Watch: How to Make Overnight Chia Strawberry Pudding

Join holistic nutritionist and cookbook author Joy McCarthy as she makes a fast and easy dish you can feel good about eating any time of day

Video styling: Cristina Oss-Cech

chia
Photo: Jaclyn Locke; Food Styling: Victoria Walsh

Joy’s Overnight Strawberry Chia Pudding

1 banana
1 1/2 cups hulled fresh or frozen strawberries, preferably organic
1 cup unsweetened coconut of almond milk
3/4 cup chia seeds
Hulled and chopped fresh strawberries for garnish

In a food processor, combine banana, strawberries, milk, chia seeds and vanilla. Process until completely blended. Transfer to a bowl, cover and refrigerate overnight. Divide among bowls and top with chopped strawberries.

Tip: Don’t worry if the pudding thickens too much overnight—just stir in a little more coconut milk.

Related: Learn more about Joy and find out the runway inspiration for this dish

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Sid and Chloé’s Oversized Ravioli

 

 

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