Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts.

Switch up your standard breakfast routine with this creamy and nourishing chia pudding. These small but mighty seeds absorb your milk of choice and double in size into a gel-like consistency. Because the seeds need a few hours to fully blossom, this makes a great make-ahead breakfast or snack. Dress it up with juicy, macerated strawberries and granola, or mixed berries and toasted nuts. Not only is this pudding refreshing and delicious, but it's also highly nutritious. Chia seeds are rich in antioxidants, fiber, protein, and heart-healthy omega-3s. Dig in!

.50 cup plain whole-milk yogurt or unsweetened coconut yogurt

2 cups whole milk or coconut milk

1 pound fresh strawberries, hulled and thinly sliced (4 cups), plus more for serving

Combine chia seeds and salt in a medium bowl. Whisk in yogurt and vanilla. Slowly pour in milk, whisking constantly. Continue to whisk for 1 minute to break up any clumps. Cover and refrigerate for at least 4 hours and up to overnight.

Gently toss strawberries with sugar in a bowl. Cover and refrigerate for at least 1 hour and up to overnight.

To serve, divide strawberry mixture between 4 glasses or bowls, using a slotted spoon. Top with chia pudding, 2 tablespoons granola each, and more sliced strawberries.