Good Mornings · Nibbles · Sweet Endings

Strawberry-Rose Chia Pudding

Would you like a quickie? Here’s a recipe that comes together really quickly.


This recipe is for one serving. Just keep that in mind. If you’re making more the ratio is still the same.

You could use fresh or frozen strawberries. For frozen, let them defrost for about 10 minutes in a bowl before pureeing them and add 1 tablespoon of warm water to them in the blender.


Chia is actually pretty filling. According to the USDA Agricultural Research Service it isΒ high in iron, protein, fibre and omega-3 fatty acids which are something most people lack in their diet. It needs to be soaked in a liquid in order to enjoy the nutritional benefit that is in the gelatinous coating. What better than a strawberry-rose combination. You’ll go in to work with the best breath ever! I used rose syrup but if you would like to cut down or avoid sugar then substitute that for rose water. Chia can be pretty plain so I enjoy sweetening mine.

Enjoy it with a cuppa Rose-Green Tea

Strawberry-Rose Chia Pudding

  • Servings: 1
  • Print


  • 1 cup fresh or frozen strawberries
  • 2 Tbsp rose syrup
  • 3 Tbsp chia seeds
  • water as needed


  1. Β In a blender combine strawberries and rose syrup until pureed and liquidy.
  2. Β Place the chia seeds in a pudding dish and pour the strawberry-rose mixture onto it. Add a little more water if needed (1-2 tbsp) for the chia to absorb the liquid. Mix and let sit for about 5 minutes or until thickened and the chia is gelatinous.
  3. Serve with fresh strawberries on top.
  4. Enjoy life in the pink!


I used agave nectar in this calculation as rose syrup is not in the database.



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