Strawberry Chia Pudding Pops

Chia pudding is all the rage in the health and wellness world right now.

Do you remember wanting a Ch-Ch-Ch-Chia Pet when you were younger? What 80s or 90s kid didn’t, honestly? Especially Bob Ross (RIP). I never imagined that now we’d be seeing people use it in recipes all over the internet… and it’s not just for the “crunchy hippies” anymore. Ah, wellness.

All nostalgia aside, I’ve hopped on the chia bandwagon and have been making chia pudding a lot over the past few months. It’s such a great breakfast option because I can throw it together the night before and grab it on my way out the door. With lots of fiber and a good balance of protein, carbs, and fat, it’s bound to be more satisfying than other breakfast options.

HOWEVER, this past weekend I wanted to take chia pudding a step further…

CHIA PUDDING POPS.

A healthier version of one of my favorite foods – SIGN ME UP! Now this isn’t to say real deal ice cream is off limits. Trust me, it’s definitely not – I worked at an ice cream store all through high school (shout out Whitey’s) and will be the first to tell you to enjoy the real thing if you’re craving it. However, these sweet treats are a perfect tasty and satisfying snack for a hot summer’s day.

(Not So) Pro Tips

You can totally leave these as just chia pudding and they will be delicious; however, your summery, sweaty self will thank you if you transfer the mixture to popsicle molds and your freezer after it’s been in the fridge for 30 minutes. Find the molds I used here – purchased from Bed, Bath, & Beyond (non-affiliate and link may expire), but Amazon or your local kitchen store will have a ton of great options as well.

Use whatever flavors of yogurt and berries you have available – it’s fun to experiment with different combinations! The first time I made these, I used raspberry yogurt instead of strawberry because it was all I had at the time – they’re equally delicious either way! I think trying lemon yogurt with strawberries might be next…

These can be made dairy-free/vegan by using coconut milk and non-dairy yogurt. I used coconut milk and Chobani yogurt because it was all we had on hand – just work with what you’ve got and it’ll turn out great.

A note on nutrition…

Chia seeds are small (but mighty) and pack quite a nutrient-dense punch! According to the USDA Nutrient Database, 1 tbsp of chia seeds contains 3 grams of protein, 4 grams of fat, and 4 grams of fiber. Their fat content is mostly from the heart-healthy omega-3 fatty acids, and they’re also rich in other vitamins and minerals such as antioxidants and calcium. Forewarning though, if you aren’t used to consuming a lot of fiber, eating chia in large amounts may cause gastrointestinal distress (think bloating, cramping, abdominal pain, gas, and/or diarrhea). Take it easy at first!

Chia seeds expand multiple times their size in liquid, giving them a gel-like consistency. They can also make fun additions to salads, smoothies, parfaits, and other foods to which you might add toppings.

Have you ever eaten chia seeds?

What’s your favorite way to use them? I’d love to hear your thoughts in the comments below, or shoot me a note here and tell me about that one time you ate too many… we can commiserate 🙂

Mindfully yours,
Sam

Print Recipe

Strawberry Chia Pudding Pops

The perfect summer treat - chia pudding pops made with coconut milk, fresh strawberries, strawberry greek yogurt, and a touch of honey.

Prep Time

10 minutes

Passive Time

4 hours

Servings

pudding pops

Ingredients

• 2 cups sliced strawberries
• 1/4 cup water
• 1 tbsp honey Depending on your preferred level of sweetness, you may want to add more or less honey. Taste the mixture after adding the yogurt, and then add additional honey if needed.
• 5.3 ounces Strawberry Greek Yogurt I used a small container of Chobani Greek Yogurt, but feel free to substitute for your favorite brand/flavor.
• 1 cup unsweetened coconut milk
• 1/2 cup chia seeds

Prep Time 10 minutes Passive Time 4 hours Servings pudding pops Ingredients 2 cups sliced strawberries 1/4 cup water 1 tbsp honey Depending on your preferred level of sweetness, you may want to add more or less honey. Taste the mixture after adding the yogurt, and then add additional honey if needed. 5.3 ounces Strawberry Greek Yogurt I used a small container of Chobani Greek Yogurt, but feel free to substitute for your favorite brand/flavor. 1 cup unsweetened coconut milk 1/2 cup chia seeds

Instructions

1. Add sliced strawberries, water, and honey to a blender. Puree until well combined.
2. Add strawberry puree to a large mixing bowl. Stir/whisk in the yogurt and coconut milk. Then, add the chia seeds and stir until combined.
3. Place mixture in the refrigerator for 30 minutes. Whisk again and leave in the fridge for another hour (or overnight) if making chia pudding (and not freezing into popsicles).
4. If making popsicles: after whisking, divide the chia pudding evenly between the popsicle molds and freeze until set (at least 3 hours, but overnight is best).

Recipe Notes

If you're having trouble releasing the popsicles from the molds, run the mold under a bit of hot water and it should loosen up without melting the entire popsicle.