Name: Strawberry Chia Pudding
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 cup fresh strawberries, hulled; 1 cup unsweetened almond milk (or milk of choice); 1–2 tablespoons maple syrup (optional, to taste); 1/2 teaspoon vanilla extract; 1/4 cup chia seeds; Optional toppings: sliced strawberries, coconut flakes, granola, or nuts

A creamy, fruity, and wholesome treat, this Strawberry Chia Pudding is one of my favorite ways to enjoy a refreshing and satisfying snack or breakfast. It’s light, sweetened naturally, and packed with fiber, omega-3s, and antioxidants. Whether I need a quick breakfast, a healthy dessert, or something to prep ahead for the week, this recipe hits the mark every time.

Why You’ll Love This Recipe

I love how easy it is to throw together—just a quick blend, a stir, and a few hours in the fridge. The fresh strawberries make it taste like summer, while the chia seeds turn it into a thick, creamy pudding without needing any cooking. It’s also:

Naturally vegan and gluten-free

Easy to customize with toppings

Perfect for meal prep

Kid-friendly and nutritious

A delicious way to satisfy sweet cravings without refined sugar

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fresh strawberries, hulled

1 cup unsweetened almond milk (or milk of choice)

1–2 tablespoons maple syrup (optional, to taste)

1/2 teaspoon vanilla extract

1/4 cup chia seeds

Optional toppings: sliced strawberries, coconut flakes, granola, or nuts

Directions

I start by blending the strawberries, almond milk, maple syrup (if using), and vanilla extract until smooth.

I pour the blended mixture into a bowl or jar, then stir in the chia seeds.

After letting it sit for about 5–10 minutes, I stir again to make sure the seeds don’t clump.

Then I cover and refrigerate it for at least 4 hours (or overnight) until it thickens to a pudding-like consistency.

Before serving, I give it one final stir and top it with my favorite extras like sliced strawberries or granola.

Servings and timing

Servings: 2

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 4 hours 10 minutes (including chill time)

Calories per serving: Approximately 180 kcal

Variations

I like to switch things up depending on what I have in my kitchen. Sometimes I swap strawberries for raspberries or mango for a tropical twist. I’ve also tried blending in a bit of coconut milk for a creamier flavor, or using flavored plant-based milks to add an extra layer of taste. If I want it chocolatey, I mix in a teaspoon of cocoa powder before blending.

Storage/Reheating

I store my strawberry chia pudding in airtight jars or containers in the fridge for up to 5 days. It keeps really well, which makes it perfect for meal prep. I don’t reheat it since it’s meant to be served cold, but I do like to give it a good stir and freshen it up with toppings before eating.

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FAQs

How long does strawberry chia pudding last in the fridge?

It lasts up to 5 days in an airtight container, which makes it perfect for prepping ahead.

Can I use frozen strawberries instead of fresh?

Yes, I often use frozen strawberries—just thaw them before blending so the mixture blends smoothly.

Why isn’t my chia pudding thickening?

Make sure to stir it twice—once when mixing and again after 5–10 minutes. Also, double-check your chia seeds are fresh; old seeds don’t gel well.

Can I make this recipe without a blender?

I can mash the strawberries with a fork or use a food processor if I don’t have a blender, but the texture will be chunkier.

Is this recipe suitable for kids?

Absolutely! It’s naturally sweet and fun to eat, plus I can let kids customize their own toppings.

Conclusion

This strawberry chia pudding is a go-to in my kitchen for good reason. It’s simple, delicious, and nourishing, with the kind of sweet flavor that keeps me coming back. Whether I’m making it for myself or sharing it with others, it’s always a hit.

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