Name: Strawberry Chia Seed Pudding
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1½ cups fresh strawberries, hulled; 1½ cups unsweetened almond milk (or milk of choice); 1 tablespoon maple syrup (optional, to taste); 1 teaspoon vanilla extract; ½ cup chia seeds

This strawberry chia seed pudding is a refreshing, creamy, and naturally sweet treat I love making for breakfast or a healthy snack. With just a handful of wholesome ingredients, it’s packed with fiber, omega-3 fatty acids, and the bright, fruity flavor of fresh strawberries. It’s perfect for meal prep, completely dairy-free and gluten-free, and has a pudding-like texture that feels indulgent while still being nourishing.

Ingredients

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

1½ cups fresh strawberries, hulled

1½ cups unsweetened almond milk (or milk of choice)

1 tablespoon maple syrup (optional, to taste)

1 teaspoon vanilla extract

½ cup chia seeds

Directions

I start by adding the strawberries, almond milk, maple syrup (if I’m using it), and vanilla extract to a blender.

Then, I blend the mixture until it’s completely smooth and creamy.

I pour it into a bowl or jar and stir in the chia seeds until they’re evenly mixed in.

After letting it sit for about 5 minutes, I stir again to keep the seeds from clumping.

I cover the bowl or jar and refrigerate it for at least 2 hours, or overnight, until it thickens into a pudding-like texture.

Before serving, I give it a good stir. I sometimes top it with sliced strawberries, shredded coconut, or a bit of granola for extra texture and flavor.

Servings and timing

Servings: 4

Prep time: 10 minutes

Chill time: 2 hours

Total time: 2 hours 10 minutes

Calories: ~190 kcal per serving

Variations

I like to switch things up depending on what I have on hand:

Berry mix: I swap strawberries for a mix of raspberries and blueberries for a different flavor twist.

Creamy upgrade: I use canned coconut milk for a richer, dessert-like pudding.

Chocolate version: I blend in a tablespoon of cocoa powder for a chocolate-strawberry vibe.

Sweetener swap: I sometimes use honey, agave, or dates instead of maple syrup.

Add protein: I stir in a scoop of plant-based protein powder to make it more filling.

Storage/Reheating

I store the pudding in an airtight container in the fridge for up to 5 days. It keeps well and actually gets creamier the longer it sits. Since it’s meant to be eaten cold, I don’t reheat it, but I do give it a good stir before serving to refresh the texture.

FAQs

What does chia pudding taste like?

Chia pudding has a creamy, slightly gelatinous texture, similar to tapioca pudding. With strawberries blended in, it tastes like a fruity mousse.

Can I make this with frozen strawberries?

Yes, I can use frozen strawberries—just thaw them before blending for best results.

How do I know when the pudding is ready?

When it’s thick enough to hold its shape on a spoon and doesn’t feel watery, it’s ready to eat. This usually takes at least 2 hours in the fridge.

Can I blend the chia seeds for a smoother pudding?

Absolutely. I sometimes blend the whole mixture after adding chia seeds for a smooth, mousse-like consistency.

Is this pudding suitable for kids?

Yes! It’s naturally sweet and full of nutrients, making it a great snack or breakfast for kids.

Conclusion

Strawberry chia seed pudding is one of my go-to recipes for a quick, healthy, and delicious make-ahead meal or snack. It’s flexible, refreshing, and so easy to prepare. Whether I’m craving something fruity in the morning or a light dessert, this recipe always hits the spot.

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