Strawberry Chia Pudding (High Protein & Fiber)

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• ½ cup milk
  Ingredient note

  Source: ½ cup milk
• 6 ounces fresh strawberries (, hulls removed)
  Ingredient note

  Source: 6 ounces fresh strawberries (, hulls removed)
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 6 tablespoons chia seeds
  Ingredient note

  Source: 6 tablespoons chia seeds
• 2 tablespoons maple syrup
  Ingredient note

  Source: 2 tablespoons maple syrup
• ⅔ cup Greek yogurt
  Ingredient note

  Source: ⅔ cup Greek yogurt

1. In a personal-size blender, add 1/2 cup of milk, 1 teaspoon of vanilla extract, and 6 ounces of fresh strawberries. (This is about 1 heaped cup of sliced strawberries.) Secure the lid and blend until the liquid is smooth, with no chunks of strawberries visible.
2. You'll need two 14-ounce glass jars with lids for this step. Add 3 tablespoons of chia seeds to each jar, along with 1/3 cup of plain Greek yogurt and 1 tablespoon of maple syrup.
3. Pour the strawberry milk into the jars from the previous step. You should get approximately 1/2 cup plus 2 tablespoons of this milk into each jar. But it's okay if you just do your best to divide it evenly between the two servings.
4. Use a small whisk to stir well, breaking up any clumps of chia seeds. I like to stir each jar once, then wait 5 minutes and stir again. This will ensure you don't have any big clumps of chia seeds that get missed. Secure the lid on each jar and store them in the fridge overnight. They are ready to eat the next day, straight from the fridge.