Strawberry Chia Pudding

Strawberry Chia Pudding has become my favorite thing to prep on Sunday nights because it feels like I’m treating myself to dessert even though it’s totally nourishing. I remember the first time I made it and was skeptical those tiny seeds could turn into something so creamy and satisfying but one spoonful with ripe strawberries convinced me.

This recipe has saved my mornings more times than I can count and it only takes a few ingredients and a little overnight patience to get something wholesome and full of flavor and the way the strawberries melt slightly into the pudding is pure magic and makes it feel special even on an ordinary weekday.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chia seeds – The base of the pudding that thickens naturally overnight
• Milk of choice – Creates a creamy texture and helps activate the chia
• Maple syrup – Adds just the right touch of natural sweetness
• Vanilla extract – Infuses the pudding with warm flavor
• Fresh strawberries – Sliced or mashed for topping or swirling into the mix
• Lemon juice – Balances the sweetness in the strawberry topping

Tools You’ll Need

• Mixing bowl – Perfect for combining the pudding base
• Whisk or spoon – Helps to blend the chia with the milk evenly
• Measuring cups and spoons – To get accurate ratios for thickening
• Jar or container with lid – Ideal for setting and storing overnight
• Knife and cutting board – For slicing fresh strawberries
• Blender (optional) – If you want to puree the strawberries for a smooth topping

Instructions

Step 1:

I start by whisking the chia seeds, milk, vanilla, and maple syrup in a bowl or jar.

Step 2:

I let the mixture sit for about 5 minutes then give it another good stir to break up any clumps.

Step 3:

I cover it and refrigerate for at least 4 hours or overnight until it turns thick and pudding-like.

Step 4:

For the topping, I mash half the strawberries with a splash of lemon juice and maple syrup and leave the rest sliced.

Step 5:

Once the pudding is set, I give it a quick stir and layer or top it with the strawberry mix and fresh slices.

Step 6:

I always enjoy it chilled and sometimes add a few mint leaves or coconut flakes for extra flair.

Tips

If you like it thicker, I recommend using less milk or adding an extra tablespoon of chia. I’ve also blended the whole thing for a smooth pudding if the texture isn’t your thing. Swapping in almond, oat, or coconut milk gives fun variations. You can prep a few jars at once for the week!

Ways to Serve

Strawberry Chia Pudding is delicious on its own but also makes a great breakfast bowl when topped with granola or nuts. I’ve served it as dessert with dark chocolate shavings or a spoonful of Greek yogurt and it’s beautiful layered in parfait glasses for brunch.

Frequently Asked Questions

Can I make Strawberry Chia Pudding ahead of time?

Yes, I always prep it the night before and it stays good for up to 5 days in the fridge.

What kind of milk works best?

Any milk works—almond, coconut, dairy, or oat. I usually use almond for a lighter texture.

Can I freeze chia pudding?

I don’t recommend freezing it, as the texture changes and gets watery after thawing.

See You in the Kitchen

I hope you give this Strawberry Chia Pudding a try! It’s become one of my favorite ways to enjoy a healthy and easy breakfast or snack and I’d love to hear how you personalize it. Don’t forget to save it so you can make it part of your weekly routine!

Happy Cooking!

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