This high-fibre, high-protein chia pudding tastes like a strawberries and cream milk shake but it’s actually a very light and nourishing breakfast you can make ahead. Fresh or frozen strawberries are quickly blended with milk, then yogurt and chia seeds are whisked in with just a smidge of sweetener and vanilla. The result is a sweet and deliciously creamy pudding that you can grab and go and will keep you satisfied all morning.
If you love strawberries and cream, this chia pudding is such a fun way to enjoy that classic combination. Fresh strawberries are blended with milk, then whisked with yogurt, chia seeds, a little vanilla, and just enough sweetener to let the berries shine. The chia seeds thicken everything into a creamy pudding that feels like a treat but is packed with fibre, protein, and healthy fats.
It’s exactly the kind of breakfast or snack I love having in the fridge: make it the night before, portion it into jars, and it will be ready and waiting for anyone to grab.
But don’t limit your chia pudding to just breakfast, it makes a fabulous dessert, too! Especially in the summer when strawberries are at their sweetest. I like topping it with a little extra yogurt and sliced strawberries, which makes it taste even more like strawberries and cream. Or, if you’re a chocolate lover, go ahead and top it with cacao nibs or chopped salty chocolate—so good!
Key Ingredient Notes
- Chia Seeds: The way chia seeds expand and gelatinize when they absorb liquid is a little magical. They’re also full of fibre and protein which will help keep you full all morning.
- Milk: I used almond milk but you can use any milk of your choice. If using canned coconut milk, you may need to add a splash of milk so that it’s not too thick.
- Yogurt: I use plain Greek yogurt. For best results, try using at least 2% fat (instead of fat free) so the pudding is nice and creamy. Feel free to swap with a dairy-free option if you wish.
- Strawberries: I try and always use fresh strawberries, especially if they are in season. But frozen strawberries will work just as well.
- Maple Syrup: I almost exclusively use maple syrup for my chia puddings because I love the flavor. But feel free to use any sweetener of your choice such as honey, coconut sugar, white sugar, agave syrup, etc.
How To Make Strawberries And Cream Chia Pudding
Step1: Add the milk, strawberries, maple syrup, vanilla and salt to a blender. Blend until smooth.
Step 2: Add the strawberry mixture to a large bowl and taste for sweetness. If needed, add a little more maple syrup, then whisk in the chia seeds and yogurt. Let sit for 5 to 10 minutes, then whisk again. Cover and refrigerate for at least 2 hours, overnight is best.
Expert Tips
- Sweeten to taste. The sweetness will depend largely on how sweet your strawberries are, so taste the strawberry-milk mixture before adding the chia seeds. I start with 2 tablespoons of sweetener, but depending on the berries, I sometimes add another tablespoon.
- Avoid clumps. Chia seeds have a tendency to clump together, so give the mixture a good whisk when you first combine everything. Let it sit for 10 minutes, then stir well again before covering and refrigerating.
- Store in individual jars. If you prefer a grab-and-go situation, portion the chia pudding into individual small jars before covering and refrigerating.
- Add strawberry jam for a more concentrated strawberry flavor. If your strawberries are a little bland, an easy fix is to stir in 1–2 tablespoons of strawberry jam. It adds extra strawberry flavor as well as a little more sweetness.
- For the best texture, refrigerate overnight. Chia pudding can be ready in as little as 2 hours, but I find that an overnight rest gives the chia seeds more time to fully hydrate and results in a thicker, creamier pudding.
Why Didn’t My Chia Pudding Thicken?
There are a few reasons chia pudding may not thicken properly. The most common culprit is old chia seeds (it has happened to me!). As chia seeds age, they can lose some of their ability to absorb liquid and form that characteristic gel. If your chia pudding is still very loose after several hours or overnight, check the expiration date on your chia seeds and make sure they have been stored properly.
Using too little chia can also result in a thin pudding. Chia seeds need enough liquid to hydrate and thicken the mixture, so be sure to measure them accurately and follow the ratio in the recipe.
Forgetting to do the second stir. Chia seeds can settle or clump together, which can prevent them from hydrating evenly. That’s why I recommend stirring once when you first mix everything together, then again after about 10 minutes before refrigerating.
Storage & Make-Ahead Tips
My favorite thing about chia pudding is that it lasts for days in the fridge making it the perfect make-ahead breakfast, snack, or dessert.
Store the pudding covered in the refrigerator for up to 5 days, or 6 days depending on the freshness of the milk used.
Let Me Know Your Thoughts
If you gave this Greek Chicken Burger with Feta Yogurt Sauce recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Strawberries and Cream Chia Pudding
Ingredients
- 16 ounces fresh strawberries (about 2 heaping cups), hulled
- 1 cup milk of your choice (I use almond milk)
- 2 tablespoons pure maple syrup, or more to taste
- 2 teaspoons vanilla paste or vanilla extract
- pinch of kosher salt
- 1 cup plain Greek yogurt (preferably 2% or higher)
- ½ cup chia seeds
Instructions
- Add the strawberries, milk, maple syrup, vanilla, and kosher salt to a blender. Blend until completely smooth.
- Pour the strawberry mixture into a large bowl and taste. Depending on the sweetness of your strawberries, add more maple syrup, 1 tablespoon at a time, until it tastes as sweet as you like.
- Whisk in the Greek yogurt until smooth, then add the chia seeds and whisk thoroughly, making sure there are no clumps.
- Let the mixture stand at room temperature for 5–10 minutes, then whisk well again. This helps prevent the chia seeds from settling or clumping as the pudding begins to thicken.
- Cover and refrigerate for at least 2 hours, though overnight is best for the thickest, creamiest texture. Top with extra yogurt and sliced strawberries, if desired.
Notes
- If using frozen strawberries, thaw before blending.
- Sweeten to taste. The sweetness will depend largely on how sweet your strawberries are, so taste the strawberry-milk mixture before adding the chia seeds. I start with 2 tablespoons of sweetener, but depending on the berries, I sometimes add another tablespoon.
- Avoid clumps. Chia seeds have a tendency to clump together, so give the mixture a good whisk when you first combine everything. Let it sit for 10 minutes, then stir well again before covering and refrigerating.
- Add strawberry jam for a more concentrated strawberry flavor. If your strawberries are a little bland, an easy fix is to stir in 1–2 tablespoons of strawberry jam. It adds extra strawberry flavor as well as a little more sweetness.
- For the best texture, refrigerate overnight. Chia pudding can be ready in as little as 2 hours, but I find that an overnight rest gives the chia seeds more time to fully hydrate and results in a thicker, creamier pudding.
- Store the pudding covered in the refrigerator for up to 5 days, or 6 days depending on the freshness of the milk used.
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