Some of the best camp desserts happen when you stop fighting the fire and let time do the work. Strawberry Cardamom Chia Parfaits start with nothing more than a jar and a quick shake—then the chia thickens on its own while you set up chairs, rinse off trail dust, or watch the light fade.
Cardamom gives the pudding a warm, slightly citrusy edge that keeps it from tasting flat, especially when it meets ripe strawberries. Layering the two is half the fun: cool, creamy spoonfuls with bursts of juicy fruit, and barely any dishes to deal with afterward.
These parfaits are a solid car-camping move because they ride neatly in a cooler and serve cleanly to a group. Make them in mason jars at home, or bring the chia base and sliced berries separately and build each cup at camp when you want something cold and bright after dinner.
Strawberry Cardamom Chia Parfaits
Equipment
- 4 small jars or camp cups
- Mixing bowl
- whisk or fork
- cooler
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk or other non-dairy milk
- 2 tbsp maple syrup
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries sliced
Instructions
- In a mixing bowl, whisk together chia seeds, almond milk, maple syrup, cardamom, and vanilla until well combined.
- Let sit for 5 minutes and whisk again to prevent clumping.
- Cover and chill the mixture in a cooler for at least 2 hours, or until thick and pudding-like.
- To serve, layer chia pudding and fresh strawberries in small jars or camp cups. Repeat layers for a pretty effect.
- Serve chilled, straight from the jar.