Creamy Strawberry Chia Pudding bursting with strawberry flavor thanks to blended fresh strawberries, almond milk, and strawberry Greek yogurt. Sweetened with a kiss of maple syrup and vanilla, this high fiber blend makes an amazing nourishing snack or filling breakfast!
Pretty in pink!
Chia seeds came to fame several years ago for its oh so filling fiber content, but I love her now more than ever. If you're an OG reader, you may recall my chocolate strawberry chia pudding and banana coconut chia pudding. Both dreamy!
Today's recipe is super duper bright and lovely and packed with a whole pound of strawberries. Aren't you like 17% happier just looking at it?
Step aside, oatmeal. Chia pudding is such a nice change of pace for breakfast. If the gel-like texture isn't your thing, try blending the finished product for a smoother vibe.
And if chia seeds aren't stuck in your teeth afterwards, it didn't happen!
Ingredients
- Strawberries: A whole pound container for maximum strawberry flavor in every bite. I recommend fresh here versus frozen for ideal texture. Try my Strawberry Chocolate Chia Smoothie if you prefer using frozen!
- Chia seeds: Our powerhouse ingredient, packed with fiber, omega-3 fatty acids, plant protein, and free radical fighting antioxidants. They don't taste like anything and they are super absorbent, forming a gel once combined with liquid.
- Almond milk: I love the vanilla flavor of unsweetened vanilla almond milk, but use whatever milk you love! Coconut milk would also be amazing here. I find a lot of chia puddings are too thick, but this one is spot on with texture in my humble opinion.
- Greek yogurt: I love adding yogurt to make this even more satiating, but you can easily use non-dairy yogurt or omit it. Use strawberry for the most flavor or try vanilla.
- Maple syrup: Nature's finest sweetener! Honey also works well here.
- Vanilla: A good splash for splendid vanilla flavor.
Dietary swaps
This is naturally gluten free and easily made vegan!
- Dairy free: Use dairy-free yogurt or omit it.
- Protein-packed: I'd argue this has plenty of protein (plus toppings!), but a scoop of unflavored collagen peptides would be a great addition.
- Nut free: Use coconut, soy or oat milk.
Let's make it!
Place sliced strawberries, milk, yogurt, and vanilla in a blender. Blend until smooth.
Pour mixture into a large mixing bowl. Add chia seeds.
Whisk to combine until smooth. Taste and add sweetener. Refrigerate for 4 hours or overnight.
Why won't my chia pudding thicken?
You may have dud chia seeds on your hands. If they don't seem to be absorbing water, they're likely too old. Time for a new batch!
I do find whisking after 10-15 minutes before refrigerating helps reduce clumps and achieve that ideal texture.
Keep in mind that chia pudding is not like traditional "pudding." The texture can be an aquired tatse. But I promise, it's scrumptious in its own right!
Let me know if you whip up this gem! I look so forward to reading your comments and am always grateful for feedback. Enjoy!
Print
Creamy Strawberry Chia Pudding with Yogurt
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Strawberry Chia Pudding bursting with strawberry flavor thanks to blended fresh strawberries, almond milk, and strawberry yogurt. Sweetened with a kiss of maple syrup and vanilla, this high fiber blend makes an amazing nourishing snack or filling breakfast!
This recipe can easily be cut in half to make 2-3 servings. If cutting in half, you can use about 1 ½ cups of strawberries.
Ingredients
- 16oz fresh strawberries, stems removed and halved
- 1 ½ cups unsweetened vanilla almond milk (or milk of choice)
- 1 5.3 oz container strawberry Greek yogurt
- 1 tsp vanilla extract
- ½ cup chia seeds
- 5 tsp pure maple syrup
- optional: 1 tbsp almond butter, whipped cream for topping
Instructions
- Place sliced strawberries, milk, yogurt, vanilla, and optional almond butter in a blender (I used a large Nutribullet). Blend until smooth.
- Pour mixture into a large mixing bowl. Add chia seeds and whisk to combine until smooth. (If you prefer blended chia pudding, you can blend in the chia as well.) Taste and add as much sweetener as you like (4 tsp was perfect for me). Set aside for 15 minutes to thicken.
- Whisk again, ensuring there aren't clumps then cover and refrigerate for 4 hours or overnight. Enjoy chilled topped with whipped cream, cacao nibs, chocolate chips, coconut, or almond butter!
Leah says
This is so good! I did not add the maple syrup as the strawberries were sweet enough!
Alexis Joseph, MS, RD says
Ohhh love this, thanks Leah!
Mary says
Can you use honey instead of Maple Syrup? If so, how much?
Alexis Joseph, MS, RD says
Yep, you can use the same amount as a baseline but sweeten to taste 🙂
Larissa says
So good! My 3 year old also loved it! I halved the recipe like mentioned. I topped with walnuts and coconut whipped cream!
Alexis Joseph, MS, RD says
Yayyyyy! Whipped cream on top is the best!
Rachel says
Yummy! I blended my chia seeds. Thanks for sharing—the strawberry flavor is really good
Alexis Joseph, MS, RD says
Love it, thanks Rachel!
Alexis Joseph, MS, RD says
Right? Thanks, Sarah!