If you’re looking for a fresh, nourishing, and irresistibly simple treat, this Strawberry Chia Pudding Recipe is a total game-changer. Bursting with the natural sweetness of ripe strawberries and the creamy, luscious texture of chia seeds soaked to perfection, this pudding offers a delightful balance of flavors and nutrition. Whether you want a make-ahead breakfast or a healthy dessert, it’s incredibly easy to whip up and will brighten your day with every spoonful.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity — just a handful of wholesome ingredients that come together beautifully. Each component plays its part, from the vibrant strawberries adding a fresh, fruity pop, to the chia seeds creating that signature pudding texture that’s both satisfying and nourishing.
- Strawberries (1 cup, cut into quarters): Fresh or frozen, they provide natural sweetness and a gorgeous pink hue.
- Soy milk (1 cup or 250ml): Adds creaminess and a subtle nuttiness perfect for a dairy-free base.
- Maple syrup (1 tbsp): A gentle sweetener that enhances the flavors without overpowering.
- Vanilla extract (1 tsp): Adds warmth and depth to the overall taste.
- Pinch of salt: Balances sweetness and highlights the natural flavors.
- Chia seeds (3 tbsp): The superstar ingredient that soaks up the liquid and thickens the pudding into a velvety texture.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Strawberry Chia Pudding Recipe
Step 1: Blend the Base Ingredients
Start by tossing the quartered strawberries, soy milk, maple syrup, vanilla extract, and a pinch of salt into a bowl or jar. Use an immersion blender to blend everything until super smooth and creamy. This step creates a luscious base that balances sweetness and freshness beautifully. If you prefer, a stand blender works just as well — simply transfer to a sealable container afterward.
Step 2: Stir in the Chia Seeds
Once your strawberry mixture is velvety smooth, add the chia seeds and give it a good stir. The chia seeds will absorb the liquid and transform the mix into a creamy pudding over the next few hours, so make sure they’re fully incorporated.
Step 3: Refrigerate for Pudding Perfection
Seal your container tightly and pop it into the fridge for at least 4 hours, or better yet, overnight. During this time, the chia seeds swell up and thicken the mixture to that soft, spoonable consistency we all love in a pudding.
Step 4: Serve and Enjoy
When you’re ready to indulge, scoop the pudding into your favorite glass or small jar. Top it with a dollop of yogurt and fresh mixed berries for an extra burst of flavor and texture. Now you have a vibrant, nourishing treat that feels like a little celebration in every bite!
How to Serve Strawberry Chia Pudding Recipe
Garnishes
Adding garnishes not only boosts flavor but also elevates the visual appeal of your pudding. Think fresh mint leaves for a pop of color, crumbled nuts like pistachios for crunch, or a sprinkle of toasted coconut flakes to complement the creamy texture perfectly. These little touches make your Strawberry Chia Pudding Recipe feel extra special.
Side Dishes
This pudding pairs wonderfully with light and fresh companions. Consider serving alongside a crisp fruit salad or a handful of granola for extra bite. For a more substantial breakfast, a slice of toasted wholegrain bread with almond butter complements the flavors beautifully without overpowering the delicate pudding.
Creative Ways to Present
Presentation is half the fun! Layer your strawberry chia pudding with alternating layers of yogurt and fresh strawberries in a clear glass to create a beautiful parfait. Or serve it in pretty mason jars with tied ribbons if you’re hosting brunch — making it both stunning and practical. Whip up a batch for gatherings, and watch your guests’ eyes light up.
Make Ahead and Storage
Storing Leftovers
You can keep leftover strawberry chia pudding in an airtight container in the fridge for up to 3 days. This makes it a perfect grab-and-go option for busy mornings or an easy dessert on a whim.
Freezing
While freezing chia pudding is possible, the texture might change slightly once thawed, becoming a bit more gel-like than creamy. If you want to freeze it, consider portioning into small containers and thawing overnight in the fridge for best results.
Reheating
This pudding is best enjoyed cold, so reheating isn’t typically recommended. If you want to enjoy it warm, try gently warming a spoonful and mixing it with some fresh milk to regain a creamy texture.
FAQs
Can I use other types of milk for this Strawberry Chia Pudding Recipe?
Absolutely! Almond, oat, coconut, or even regular dairy milk all work wonderfully. Just keep in mind that the flavor and creaminess might shift slightly depending on your choice.
How long does it take for chia seeds to thicken the pudding?
Chia seeds usually need around 4 hours to absorb the liquid and reach pudding-like consistency, but overnight chilling gives the best, creamiest texture.
Is this Strawberry Chia Pudding Recipe suitable for vegans?
Yes, definitely. Using plant-based milk and maple syrup makes it fully vegan-friendly and deliciously satisfying.
Can I prepare this pudding without sweetener?
You can! If your strawberries are ripe and sweet enough, reducing or skipping the maple syrup is totally fine. Taste the mixture before chilling to adjust sweetness to your preference.
What other fruits can I use in place of strawberries?
Feel free to experiment with blueberries, raspberries, mangoes, or peaches. Each fruit brings a unique twist, keeping this recipe fresh and exciting every time.
Final Thoughts
I truly hope you’ll give this Strawberry Chia Pudding Recipe a try—it’s one of those wonderful dishes that’s as easy as it is delightful. From the first creamy spoonful to the last, it offers a burst of freshness paired with comforting texture that’s perfect any time of day. Trust me, once you make it, it’ll quickly become your new go-to for a simple, healthy, and utterly delicious treat!
PrintStrawberry Chia Pudding Recipe
Strawberry Chia Pudding is a creamy, nutritious, and refreshing dessert or breakfast option made by blending fresh strawberries with soy milk, maple syrup, and vanilla extract, then combining with chia seeds and chilling until set. This vegan and gluten-free pudding is naturally sweetened and full of fiber, perfect for a healthy start to your day or a light treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings
- Category: Breakfast, Dessert, Snack
- Method: Blending
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Fruit and Liquid
- 1 cup strawberries (around 120g), cut into quarters
- 1 cup soy milk (250ml)
Sweeteners and Flavor
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt (small)
Seeds
- 3 tbsp chia seeds
Instructions
- Blend Ingredients: In a bowl or jar, combine the quartered strawberries, soy milk, maple syrup, vanilla extract, and a small pinch of salt. Use an immersion blender to blend the mixture until it becomes smooth and creamy. Alternatively, you may use a stand blender and then transfer the blended mixture to a sealable container or jar.
- Add Chia Seeds: Stir in the chia seeds thoroughly into the blended mixture, ensuring even distribution throughout the liquid.
- Refrigerate to Thicken: Seal the container with a lid and place it in the refrigerator for at least 4 hours, preferably overnight. This chilling period allows the chia seeds to absorb the liquid and develop a soft, pudding-like texture.
- Serve: Once set, serve the chia pudding in a small glass or jar, optionally topped with a dollop of yogurt and additional mixed berries for added flavor and presentation.
Notes
- Use fresh or frozen strawberries as per availability; if using frozen, thaw before blending.
- Maple syrup can be substituted with honey or agave syrup based on preference.
- Soy milk can be replaced with any plant-based milk such as almond, oat, or coconut milk.
- For a nuttier taste, toast the chia seeds lightly before adding.
- This pudding keeps well refrigerated for up to 3 days.
- If you prefer a smoother texture, blend the pudding again after refrigeration before serving.
