Easy, wholesome, and bursting with fresh berry flavor, this Strawberry Chia Seed Pudding is the kind of treat that makes you look forward to breakfast—or crave a healthy dessert any time of day! Each spoonful is creamy, just sweet enough, and loaded with the lively tang of real strawberries and nourishing chia seeds for a pudding you’ll be daydreaming about long after it’s gone.
Why You’ll Love This Recipe
- Naturally Creamy & Satisfying: The combination of yogurt and milk gives this Strawberry Chia Seed Pudding an ultra-lush, perfectly spoonable texture you’ll adore.
- Nutrient-Packed Goodness: Chia seeds add a mega boost of fiber, omega-3s, and plant protein that will keep you energized (and full!) for hours.
- Totally Customizable: Whether you prefer it vegan, paleo, super-sweet, or fruity, this recipe has endless possibilities for toppings and mix-ins.
- Meal Prep Friendly: Make it in advance—just grab a jar in the morning and dive in, no hurrying required!
Ingredients You’ll Need
This is one of those recipes where simple ingredients truly shine. Every component brings something special—juicy strawberries for natural flavor, creamy yogurt for body, and nutrient-rich chia seeds to thicken everything up to a dreamy pudding!
- Fresh or Frozen Strawberries (12-16 oz): Choose ripe, flavorful berries—frozen work in a pinch, just thaw them first! Feel free to try other fruits like mango or blueberries for a fun twist.
- Milk (1 cup): Oat milk gives a lovely subtle sweetness, but any dairy or plant-based milk you love will work just fine.
- Yogurt (1 cup): For extra creaminess, use whole milk plain yogurt or your favorite plant-based option; it’s the secret to the pudding’s luscious texture.
- Vanilla Extract (1 teaspoon): A splash of vanilla enhances the berries and rounds out all the flavors beautifully.
- Maple Syrup or Honey (1/4 cup): Sweeten it naturally—use maple syrup for vegan, honey for a touch of floral, or adjust to taste.
- Chia Seeds (1/2 cup): The magic thickener! These tiny seeds swell up to give that signature pudding consistency and pack in all the goodness.
- Fresh Fruit or Whipped Cream (for serving): Optional but oh-so-pretty—garnish with more strawberries, your favorite fruit, or a dollop of whipped cream.
Variations
This Strawberry Chia Seed Pudding is endlessly adaptable, so you can truly make it your own. Play with flavors, toppings, or even swap out ingredients to fit your lifestyle and cravings.
- Try Different Fruits: Mango, blueberries, blackberries, or a mixed berry blend—pick anything juicy that blends well for an equally delicious twist!
- Vegan & Dairy-Free: Use plant-based milks, yogurts, and maple syrup for a completely vegan treat with every bit as much creaminess.
- Paleo/Whole30: Swap in compliant nut or coconut yogurts and milks, leaving out the sweetener if needed or using a Whole30-friendly alternative.
- Extra Thick Pudding: Cut back on both milk and yogurt by 1/4 cup each for a more scoopable, spoon-standing texture.
- Swirl in Nut Butters: A spoonful of almond, peanut, or cashew butter adds richness and a fun flavor pop.
How to Make Strawberry Chia Seed Pudding
Step 1: Blend the Base
In a medium bowl, add your strawberries, milk, yogurt, vanilla extract, and maple syrup (or honey). Grab your immersion blender and blend until everything is smooth and bright pink—no big berry pieces left! If you don’t have an immersion blender, just toss everything in a regular blender, then pour into your bowl.
Step 2: Stir in the Chia Seeds
Now, sprinkle in the chia seeds and give it a really good stir so the seeds are evenly distributed throughout the mixture. This step is important—you don’t want clumps, so incorporate them well to make sure every bite has that delightful, pudding-like texture.
Step 3: Chill & Set
Cover the bowl and place it in the fridge for at least 4 hours, or preferably overnight. This is when the magic happens—the chia seeds absorb all the flavors and create a thick, luscious pudding. If after 4 hours your pudding isn’t as thick as you’d like, give it a stir and let it chill a bit longer; the consistency can depend on the freshness of your chia seeds.
Step 4: Serve & Enjoy
Give your pudding a final stir and spoon it into bowls or jars. Top with extra fresh strawberries, a sprinkle of chia seeds, or a swirl of whipped cream—whatever makes you happy! Dig in and enjoy the burst of fresh strawberry flavor in every bite.
Pro Tips for Making Strawberry Chia Seed Pudding
- Choose Ripe Strawberries: The sweeter and juicier your berries, the bolder the strawberry flavor—taste one before blending for best results.
- Mind Your Chia Seeds’ Freshness: Fresher chia seeds absorb liquid more efficiently and gel beautifully; old seeds may take longer to thicken or leave the pudding runny.
- Stir, Stir, Stir: After adding chia seeds, give the mixture a thorough stir, then stir again after 10-15 minutes to prevent clumping and guarantee a silky-smooth texture.
- Customize Your Sweetness: Start with less sweetener and adjust to taste—strawberries vary in sweetness, and you can always drizzle more on top before serving.
How to Serve Strawberry Chia Seed Pudding
Garnishes
Dress up your Strawberry Chia Seed Pudding with extra slices of fresh strawberries, a handful of blueberries, or a sprinkle of shredded coconut. If you’re treating yourself, a cloud of whipped cream or a scattering of chopped dark chocolate takes it over the top. Let your mood (and what’s in your fridge) inspire your finishing touches!
Side Dishes
This pudding is wonderful on its own, but pairs perfectly with a crisp almond biscotti, a hot mug of chai, or a bowl of crunchy granola for something extra filling. It’s also right at home alongside a fresh fruit salad for a light brunch spread.
Creative Ways to Present
Layer your pudding in clear glass jars or parfait glasses for a beautiful, Instagram-worthy effect. You can also assemble “breakfast pops” by freezing the pudding in popsicle molds, or make mini “pudding shooters” in small glasses for a sweet party treat. Have fun with colors and textures—it’s guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Your Strawberry Chia Seed Pudding will keep happily in the fridge for up to 5 days. Store it in an airtight container or individual jars for easy, grab-and-go breakfasts or snacks. Give it a quick stir before serving, especially if it’s been sitting for a day or two.
Freezing
Yes, you can freeze chia pudding! Spoon individual portions into freezer-safe containers, leaving space for expansion. Thaw overnight in the fridge before eating—the texture may loosen a bit, but it’s still delicious (and even makes a frosty summer treat straight from the freezer).
Reheating
No need to reheat—Strawberry Chia Seed Pudding is best served cold or at cool room temperature. But if you prefer a slightly warmer pudding on chilly mornings, gently microwave for 10-15 seconds just to take the chill off, stirring well afterward.
FAQs
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Can I use other fruits instead of strawberries?
Absolutely! This pudding is incredibly versatile—try mangoes, blueberries, raspberries, or even a blend of berries. Just substitute an equal amount and blend as directed for a new flavor adventure.
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Why didn’t my chia pudding thicken?
If your pudding isn’t thickening, it could be due to older chia seeds that don’t gel as well. Try giving it more time in the fridge (up to overnight), and make sure you stirred thoroughly after adding the seeds. If needed, you can reduce the milk and yogurt next time for a thicker result.
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Is Strawberry Chia Seed Pudding gluten-free?
Yes! Chia seed pudding is naturally gluten-free, and as long as all your mix-ins (especially yogurts and toppings) are also gluten-free, you’re good to go. Always double-check packaging if you have sensitivities.
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Can I prep Strawberry Chia Seed Pudding for meal prep or overnight breakfasts?
This recipe was made for meal prepping! Whip up a batch, divide into jars, and let them chill overnight. In the morning, grab and go for a perfectly portable, nourishing breakfast or snack anytime.
Final Thoughts
If you’re looking for a feel-good treat that’s as beautiful as it is delicious, Strawberry Chia Seed Pudding is the answer—whether you’re feeding a family or just treating yourself. I can’t wait for you to taste how simple, refreshing, and nourishing a homemade pudding can be. Give it a try and let your creativity run wild with the toppings!
Print
Strawberry Chia Seed Pudding Recipe
- Prep Time: 5 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack
- Method: Blending, Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Chia Seed Pudding is a delicious and nutritious make-ahead breakfast or snack. Creamy, fruity, and packed with chia seeds, it’s a delightful treat that can be customized with your favorite fruits and toppings.
Ingredients
Strawberry Chia Seed Pudding:
- 12–16 oz. strawberries, fresh + roughly chopped or frozen + thawed, or other fruit (see notes)
- 1 cup milk, any kind, dairy or plant-based (I prefer oat milk)
- 1 cup yogurt, any kind, dairy or plant-based (I prefer whole milk plain yogurt)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or honey, if you prefer
- 1/2 cup chia seeds
For Serving (Optional):
- fresh chopped strawberries or other fruit
- whipped cream
Instructions
- Add ingredients to bowl: Combine strawberries, milk, yogurt, vanilla extract, and maple syrup in a medium bowl. Blend until smooth.
- Add chia seeds: Stir in chia seeds until well mixed.
- Refrigerate: Chill for at least 4 hours or overnight until a pudding-like consistency forms.
- Serve: Garnish with fresh fruit or whipped cream, if desired.
Notes
- Any fruit, frozen or fresh, can be used. Experiment with different combinations.
- For a vegan option, use plant-based milk, yogurt, and maple syrup.
- If pudding doesn’t thicken enough after 4 hours, let it sit longer.
- To make it thicker, reduce the milk and yogurt by 1/4 cup each.
Nutrition
- Serving Size: 0.5 cup
- Calories: 129 kcal
- Sugar: 12g
- Sodium: 31mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 4mg
