Strawberry Chia Pudding

My Strawberry Chia Pudding is an easy breakfast, sweet snack, or light dessert with a creamy texture and fruity flavor. It only takes about 20 minutes of hands-on time plus a little chilling. Add extra fruit, nuts, or whatever you’re craving. No matter when I serve it, everyone loves that smooth texture and refreshing strawberry taste.

I have to confess, strawberries are hands-down my favorite fruit. It’s not just the sweet flavor and juicy texture, I also love how pretty they are. That bright red color instantly makes any recipe look stunning. Are you with me on this? I’ve got a bunch of strawberry recipes on the blog, like my popular strawberry tiramisu and our family’s favorite strawberry dream dessert, which is a must for summer gatherings.

To make this yummy and super simple strawberry chia pudding, I just grab a few basics; fresh strawberries, chia seeds, milk, a splash of vanilla, yogurt, and a little maple syrup. You can totally skip the yogurt if you want or swap it for cream to make it extra rich. I’ve even tossed in other fruit when I had some that needed using up. It’s really easy to make it your own, I hope you like it as much as I do!

Why you will love this recipe 

• So easy to prep: I just blend the strawberries, milk, yogurt, and maple syrup, stir in chia seeds, and let it chill. It only takes 20 minutes of hands-on time, and the fridge does the rest.
• Creamy and fruity: The texture is so creamy from the Greek vanilla yogurt and coconut milk, and the sweet strawberries add a fresh fruit flavor that my family loves.
• Nutritious and kid-friendly: This is a recipe that’s both healthy and fun to eat. It’s perfect as a breakfast, snack, or even a dessert, and the best part is my kids aren’t even picky about it.
• Customizable for everyone: You can leave out the yogurt, swap the milk, or mix in other fruit like bananas or blueberries. It’s a great way to use what you have in your fridge.

What you will need

• Fresh strawberries: I chop up fresh strawberries for the sweetest flavor and pretty red color.
• Chia seeds: These little seeds do all the work thickening the pudding while adding fiber and omega-3s.
• Maple syrup: I usually sweeten it with maple syrup, but honey or agave works too if that’s what I have.
• Plain yogurt: I like using plain or vanilla yogurt for extra creaminess, and dairy-free yogurt works great too.
• Milk: I go with oat milk for a richer pudding, but any milk you love is fine.
• Vanilla extract: A little splash of vanilla is a must for this recipe.
• For serving: I top mine with more chopped strawberries and a dollop of whipped cream.

How to make

Blend the base mixture: I pour in the maple syrup, vanilla, yogurt, milk, and strawberries into my food processor. Then, I blend it all together until it’s smooth and creamy.

Add the chia seeds: I stir the chia seeds right into the strawberry mixture and make sure everything is evenly mixed. Then I give it a minute to thicken just a bit before chilling.

Chill and serve: I cover the strawberry chia mixture with plastic wrap and let it chill in the fridge for at least four hours, but overnight is even better. Once it thickens into that perfect pudding consistency, I scoop it into bowls and top it with whipped cream and fresh strawberry pieces.

Expert tip

Stir again for creaminess

The key tip I can give you for making the best strawberry chia pudding is to stir the mixture again about 15 minutes after you first refrigerate it. Yes, that’s right! This helps keep the chia seeds from sinking and clumping, so your pudding sets evenly and turns out nice and creamy. You are welcome!

More tips to consider:

• I always make sure to use whole chia seeds so the pudding sets up properly. Ground seeds won’t give you that classic gel texture.
• If you don’t have a food processor, no worries! I’ve blended this in a regular blender or even used an immersion blender right in the mixing bowl.
• This is the perfect recipe for meal prep, especially if you have kids like me. The longer it chills, the better it gets.
• It’s already packed with plant-based protein, thanks to the chia seeds, but if I need a little boost, I’ll mix in a scoop of protein powder.

Recipe variations and add-ins

• Milk swap ideas: I love using 1 cup of oat milk, but almond, cashew, or coconut milk also work great. Just pick your favorite.
• Extra creamy upgrade: If I want it richer, I swap the milk with 1 cup of heavy cream or full-fat coconut cream. It makes the pudding super creamy and smooth.
• Add some zing: A teaspoon of lemon juice gives it a little zing that freshens up the flavor. I use it when I want something a bit lighter.
• More fruity fun: Sometimes I toss in ¼ cup of raspberries or mango chunks for a fruity twist. My kids love it when I add berries.
• Switch up yogurt: Instead of plain yogurt, I’ll use ½ cup of strawberry or vanilla yogurt. It adds flavor and makes the pudding tastes more like dessert.

Serving suggestions

This strawberry chia pudding has totally made its way into our breakfast routine. I’ve made it so many times now, my kids just expect to see it in the fridge. On busy school mornings, I scoop it into little bowls for my kids and top it with extra strawberries or a bowl of fruit salad.

One time, I made a big batch for my son’s school friendship party, and I was a little nervous since kids can be picky. But oh wow, they loved it. I served it in mini cups with a swirl of whipped cream on top, and his classmates were asking for seconds. It was such a sweet moment, and now it’s my favorite party treat too, right up there with my instant pot rice pudding recipe.

How to store leftovers

• Store: I keep any leftover strawberry chia pudding in the fridge in a sealed container, and it stays fresh for up to four days.
• Freeze: I freeze it in small containers or freezer bags, and it lasts about two to three months.
• Thaw: I just move it to the fridge the night before so it’s perfectly chilled by morning.
• Reheat: If I want it warm, I pop it in the microwave for 30 to 45 seconds.

Frequently asked questions

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