Creamy Strawberry Chia Pudding

This strawberry chia pudding transforms simple ingredients into a delightful breakfast that feels more like dessert. Perfect for meal prep, this vibrant pink pudding packs nutrition and flavor into every spoonful while keeping preparation effortless.

I created this recipe during strawberry season when my refrigerator was overflowing with fresh berries. Now my family requests it year round, and I love having these individual portions ready in the fridge for busy mornings.

Ingredients

• Fresh strawberries These provide natural sweetness and that gorgeous pink color. Look for bright red berries with no soft spots for the best flavor.
• Unsweetened almond milk Creates the perfect creamy base without unnecessary sugar. Any plant or dairy milk works well.
• Plain Greek yogurt Adds protein and creaminess. Choose full fat for the richest texture or nonfat to reduce calories.
• Chia seeds The magical ingredient that creates pudding texture while adding omega 3s and fiber. Use whole black or white seeds.
• Maple syrup Just a touch of natural sweetener enhances the berries. Real maple syrup offers the best flavor profile.
• Vanilla extract Brings warmth and depth to complement the berries. Pure extract rather than imitation makes a noticeable difference.

Step-by-Step Instructions

Blend the base

Combine strawberries and milk in a blender until completely smooth. This creates a vibrant pink liquid that will become your pudding base. Make sure no strawberry chunks remain for the smoothest texture.

Mix the pudding

Stir together the strawberry milk, yogurt, chia seeds, maple syrup and vanilla in a mason jar or bowl until well combined. The mixture will be thin at this point, but the chia seeds will work their magic soon.

Initial set and stir

Let the mixture sit for 5 minutes, then stir again thoroughly to break up any clumps of chia seeds that have formed. This crucial step ensures even gel formation and prevents lumpy pudding.

Refrigerate

Place the mixture in the refrigerator to set completely, ideally overnight. The chia seeds need time to absorb the liquid and create that perfect pudding consistency. Minimum setting time is 30 minutes, but longer is better.

Serve and garnish

When ready to enjoy, top each portion with fresh strawberry slices. The contrast between the smooth pudding and fresh fruit adds wonderful texture.

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The chia seeds are truly the star ingredient here. When I first started making chia puddings, I underestimated how these tiny seeds could transform liquids into such a satisfying texture. My daughter now calls this her "princess pudding" because of the pretty pink color.

Storage and Meal Prep

This pudding actually improves with time as the flavors meld and the texture perfects. Store individual portions in small mason jars or airtight containers in the refrigerator for up to 5 days. The pudding will continue to thicken slightly over time, so you may want to add a splash of milk if it becomes too thick after several days. This makes it perfect for Sunday meal prep to enjoy throughout the week.

Flavor Variations

While strawberries create a classic flavor, this recipe works beautifully with other berries or fruit combinations. Try blueberries for an antioxidant boost, mangoes for a tropical twist, or mixed berries for complexity. You can also layer different flavors in the same jar for a parfait effect. During winter months when fresh berries are expensive, frozen strawberries work perfectly here just thaw them slightly before blending.

Topping Ideas

Transform this simple pudding into a complete meal by adding thoughtful toppings. Granola adds satisfying crunch, while sliced bananas provide additional natural sweetness. Chopped nuts like almonds or walnuts contribute healthy fats and texture contrast. A drizzle of almond butter creates richness, while coconut flakes add tropical notes. For special occasions, a few dark chocolate shavings make this healthy breakfast feel like an indulgent treat.

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This balanced breakfast contains just 240 calories while delivering 10g of protein and an impressive 11g of fiber per serving.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work perfectly in this pudding. Thaw them slightly before blending for the best consistency. You might need to adjust the sweetener slightly as frozen berries can sometimes be less sweet than fresh.

→ How long does strawberry chia pudding keep in the refrigerator?

When stored in an airtight container in the refrigerator, strawberry chia pudding will keep well for 3-4 days. The texture might thicken slightly over time as the chia seeds continue to absorb liquid.

→ Can I substitute the Greek yogurt?

Absolutely! You can use dairy-free alternatives like coconut yogurt, almond yogurt, or additional milk of choice for a vegan version. The pudding may have a slightly different texture but will still be delicious.

→ What's the minimum time needed for the pudding to set?

While the recipe suggests overnight setting for the best texture, you can enjoy the pudding after a minimum of 2-3 hours in the refrigerator. The pudding will continue to thicken the longer it sits.

→ Can I use a different sweetener instead of maple syrup?

Yes, honey, agave nectar, date syrup, or even a few drops of liquid stevia can be used instead of maple syrup. Adjust the amount to your taste preference as sweetness levels vary between different sweeteners.

→ How can I add more protein to this pudding?

To increase the protein content, you can add a scoop of your favorite protein powder when mixing the ingredients, use a higher-protein plant milk like soy milk, or increase the amount of Greek yogurt while reducing some of the milk.