Strawberry Vanilla Chia Pudding Recipe

Introduction

Strawberry Vanilla Chia Pudding is a creamy, refreshing breakfast or snack that combines the natural sweetness of fresh strawberries with the subtle warmth of vanilla. This healthy and easy-to-make treat is perfect for prepping ahead and enjoying anytime.

Ingredients

• 3 tablespoons chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 2 cups fresh strawberries, hulled and sliced
• 3 tablespoons maple syrup
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt (optional, but enhances flavors)
• Optional toppings: fresh sliced strawberries, granola, toasted coconut flakes, chopped nuts, drizzle of nut butter

Instructions

1. Step 1: Add the hulled strawberries, almond milk, maple syrup, vanilla extract, and a pinch of salt (if using) to a blender. Blend on high until completely smooth with no strawberry chunks remaining.
2. Step 2: Pour the strawberry mixture into a medium bowl and whisk in the chia seeds thoroughly for about 30 seconds to evenly distribute them.
3. Step 3: Let the mixture sit for 10 minutes, then whisk again to break up any clumps that may have formed.
4. Step 4: Divide the pudding evenly among four mason jars or storage containers. Seal with lids and refrigerate for at least 4 hours, preferably overnight.
5. Step 5: When ready to serve, stir each pudding well. If too thick, add a splash of milk and stir to combine.
6. Step 6: Add your favorite toppings such as fresh strawberries, granola, coconut flakes, nuts, or nut butter. Enjoy immediately or store in the fridge.

Tips & Variations

• For a smoother texture, blend the chia seeds with the liquid first, then add strawberries and sweeteners.
• Try using different berries like raspberries or blueberries for variety.
• Swap maple syrup for honey or agave nectar to suit your taste.
• Use coconut milk instead of almond milk for a richer, tropical flavor.
• Add a dash of cinnamon or cardamom for extra warmth and complexity.

Storage

Store the chia pudding in sealed containers in the refrigerator for up to 5 days. When reheating, it’s best served cold, but if you prefer it warm, gently warm it on low heat while stirring and add a little milk if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chia pudding without a blender?

Yes, you can mash the strawberries with a fork or potato masher until smooth before mixing with the other ingredients. It might be less smooth but still delicious.

How thick should the chia pudding be?

The pudding should be thick enough to hold its shape but still creamy. If it’s too thick after refrigeration, simply stir in a little more milk to reach your preferred consistency.

Strawberry Vanilla Chia Pudding Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

This Strawberry Vanilla Chia Pudding is a creamy, refreshing, and wholesome breakfast or snack option. Made with fresh strawberries, chia seeds, almond milk, and a touch of maple syrup and vanilla, it blends natural sweetness with nutrition. The pudding is simple to prepare, requiring just a few ingredients, and can be customized with various toppings like granola and toasted coconut for added texture and flavor. Perfect for meal prep, it is vegan, gluten-free, and naturally dairy-free.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Blending
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chia Pudding Base

• 3 tablespoons chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 2 cups fresh strawberries, hulled and sliced
• 3 tablespoons maple syrup
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt (optional, but enhances flavors)

Optional Toppings

• Fresh sliced strawberries
• Granola
• Toasted coconut flakes
• Chopped nuts
• Drizzle of nut butter

Instructions

1. Blend Ingredients: Add the hulled strawberries, almond milk, maple syrup, vanilla extract, and a pinch of salt (if using) into a blender. Blend on high until the mixture is completely smooth and no chunks of strawberry remain.
2. Mix with Chia Seeds: Pour the blended strawberry mixture into a medium bowl. Add the chia seeds and whisk thoroughly for about 30 seconds to ensure the seeds are evenly distributed throughout the mixture.
3. Rest and Whisk Again: Let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid and expand. Afterward, whisk again to break up any clumps formed during resting.
4. Refrigerate: Divide the chia pudding evenly among four mason jars or similar airtight containers. Seal with lids and refrigerate for at least 4 hours, preferably overnight, to allow the pudding to thicken.
5. Serve and Garnish: When ready to serve, stir the pudding well. If it is too thick, add a splash of milk and stir to adjust consistency. Top with fresh sliced strawberries, granola, toasted coconut flakes, chopped nuts, or a drizzle of nut butter for extra flavor and texture.
6. Storage: Enjoy immediately or reseal jars and store in the refrigerator for up to 5 days.

Notes

• For a smoother pudding, blend the mixture thoroughly before adding the chia seeds.
• Feel free to substitute almond milk with any milk of choice, such as coconut, oat, or dairy milk.
• Maple syrup can be replaced with honey or agave nectar depending on preference.
• Letting the pudding refrigerate overnight yields the best texture.
• Adjust sweetness by increasing or reducing the maple syrup to taste.
• Add toppings just before serving to maintain their crunch and freshness.

Keywords: chia pudding, strawberry pudding, vegan breakfast, healthy breakfast, dairy-free dessert, gluten free pudding