Strawberry chia seed pudding is full of strawberry flavor. This delicious pudding can be eaten for breakfast or a dessert. It's also easy to meal prep!
I've become such a fan of chia puddings. And when strawberries are in season, I absolutely love making this strawberry chia seed pudding. Strawberries are blended into the base and then the pudding is topped with strawberries, giving delicious berry flavor to the whole pudding.
If you haven't had chia pudding before, what happens is the chia seeds "bloom" and thicken the milk as they bloom, creating a thick texture you can eat like pudding. I absolutely love it, and it's fiber-rich and delicious. And easy to make!
Ingredients
- Strawberries
- Milk
- Vanilla extract
- Honey or maple syrup (optional)
- Chia seeds
How to make strawberry chia pudding
Add strawberries, milk, vanilla, and your sweetener (if you are using one) to a blender.
Blend together until combined.
Pour into a glass or jar and add chia seeds.
Stir to combine. Let sit for 10 minutes, then stir again to break apart any clumps of chia seeds. Cover and refrigerate overnight (at least 8 hours).
Remove from the refrigerator, slice up some strawberries, and top the chia pudding with the strawberries. Enjoy!
Recipe notes
- The chia pudding should be nicely thick. If you want a slightly thinner chia pudding, use ⅔ cup milk instead of ½ a cup and add an additional 1-2 strawberries.
- The chia pudding can be prepped in advance. Chia pudding is good in the refrigerator for 4-5 days, so you can make several servings at once to enjoy throughout the week.
- You can use whatever type of milk you prefer in this recipe. Regular dairy milk, almond milk, coconut milk, soy milk, oat milk all work great!
Topping ideas
While I love my strawberry chia pudding with just strawberries on top, you can get creative! Some coconut shavings would be perfect. For a crunch, add some of your favorite granola or some toasted and chopped nuts.
And who says you have to stick to strawberries for a topping? Add blueberries and raspberries if you want!
More chia pudding recipes
Strawberry Chia Seed Pudding
Ingredients
- 7 strawberries divided (4 for base, 3 for topping)
- ½ cup milk
- ¼ teaspoon vanilla extract
- ½ teaspoon maple syrup optional
- 2 Tablespoons chia seeds
Instructions
- Add 4 strawberries, milk, vanilla, and maple syrup to a blender. Blend together until combined.
- Pour into a glass or jar and add chia seeds. Stir together. Let sit for 10 minutes, then stir again to break apart any clumps of chia seeds. Cover the chia pudding and place in the fridge overnight, or for at least 8 hours.
- Remove chia pudding from the refrigerator. Slice up 3 strawberries and use them to top the chia pudding. Enjoy.
Notes
- The chia pudding should be nicely thick. If you want a slightly thinner chia pudding, use ⅔ cup milk instead of ½ a cup and add an additional 1-2 strawberries.
- The chia pudding can be prepped in advance. Chia pudding is good in the refrigerator for 4-5 days, so you can make several servings at once to enjoy throughout the week.
- You can use whatever type of milk you prefer in this recipe. Regular dairy milk, almond milk, coconut milk, soy milk, oat milk all work great!
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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