Strawberry chia pudding is as effortless as it is delightful! It’s creamy, lightly sweet, and bursting with fresh strawberry flavor—a wholesome treat that feels indulgent but is packed with goodness! And the best part? It takes minutes to prep!
With just a handful of simple ingredients, this pudding makes for a nourishing breakfast, a refreshing snack, or even a light dessert. It’s wholesome, satisfying, and proof that eating well can be oh-so-delicious. And you can customize it according to your preference. Dress it up with granola, nuts, or a drizzle of honey for that extra bit of indulgence!
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Why You'll Love This Recipe
- This chia pudding has the perfect balance of fruity freshness and creamy indulgence!
- A wonderful, nutritious, and wholesome breakfast made in no time!
- So incredibly easy to make! Just mix all the ingredients and let the refrigerator do all the work!
- It's a great recipe for meal prep. Double or triple the batch and you'll have breakfast or snack ready to go for the entire week!
- Super versatile! Top it with nuts, fresh fruits, nut butter, or granola like this air-fryer granola.
Recipe Ingredients
Milk: For this vegan strawberry chia pudding, I used light coconut milk. You can use regular cow milk, almond milk, or oat milk instead.
Chia seeds: it’s the ingredient to the quickest, easiest, and healthiest breakfast. When soaked in any liquid, the seeds transform into gelatinous balls, with a thick consistency quite like sago, or tapioca.
Strawberries: Feel free to use fresh or frozen strawberries.
Banana: For making this chia pudding sweet, hearty, and creamy. Fresh or frozen banana will work.
Sweetener: I used maple syrup here. You can easily substitute with honey. The amount of sweetener you add will depend on how sweet your fruits are.
Please see the recipe card for full information on ingredients and quantities.
How To Make Strawberry Chia Pudding
I always make chia pudding a night ahead for two reasons. One, it saves me the inevitable hassle of getting a rushed breakfast on the table.
Two, it gives the chia enough time to absorb the liquid and become gorgeously thick. I’ve never had trouble with runny chia pudding like some recipes do.
Step 1: Blend milk, maple syrup, strawberries, and banana in a blender until smooth.
Step 2: Transfer to a small bowl or jar. Whisk in the chia seeds. Cover and chill in the refrigerator overnight.
Step 3: Stir it well the next morning. Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
Step 4: Top with chopped strawberries, pistachio, and shredded toasted coconut. Enjoy!
Top Tips
- The amount of sweetener you use will depend on how sweet your fruits are. So please adjust accordingly.
- Add half a teaspoon of beetroot powder or powdered freeze-dried strawberries to give your strawberry chia seed pudding a lovely pink hue.
- Add a couple of tablespoons of plain Greek yogurt or coconut yogurt to make this chia pudding even more creamy and luscious.
How To Serve Strawberry Chia Seed Pudding
Some toasted coconut, a few slivers of pistachio for the crunch, and some extra chopped strawberries on top for extra juicy flavor – that’s how I served this vegan strawberry chia pudding.
You can top it with some chopped chocolate and a dollop of Greek yogurt too!
After the binge-fest of December, the super-light, nourishing, and fresh pudding is exactly what we needed.
Recipe FAQs
My choice was coconut milk because it makes the pudding creamier and richer. Also because I wanted a vegan chia seed pudding. But regular milk works like a charm. Or you can use another non-dairy option like: almond milk, oat milk, or soy milk.
I also love using Greek yogurt, as I did in my strawberry rose chia pudding.
It's really a personal preference. Usually, the fruits in the chia pudding or on top are good enough. A light drizzle of maple syrup or honey is also lovely. Please add according to your taste.
📖 Recipe
Strawberry Chia Pudding
Ingredients
- 1 cup Light coconut milk
- 2 tbsp Maple syrup/honey
- 7-8 Strawberries
- 1 Banana
- 2-3 Tbsp Chia seeds
Instructions
- Blend milk, maple syrup, strawberries, and banana in a blender until smooth.
- Transfer to a small bowl or jar. Whisk in the chia seeds. Cover and chill in the refrigerator overnight.
- Stir it well the next morning.
- Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
- Top with chopped strawberries, pistachio, and shredded toasted coconut. Enjoy!
Notes
- The amount of sweetener you use will depend on how sweet your fruits are. So please adjust accordingly.
- Add half a teaspoon of beetroot powder or powdered freeze-dried strawberries to give your strawberry chia pudding a lovely pink hue.
- Add a couple of tablespoons of plain Greek yogurt or coconut yogurt to make this chia pudding even more creamy and luscious.
Praveen Rengaraj says
So simple and absolutely delicious. I tried this with almond milk to suit myself, it was delicious.
Natasha Minocha says
Thanks so much, Praveen! I make this with almond milk too sometimes. Really glad you liked it. 🙂
Marry says
Hey, I also tried with almond milk after reading your comment and it is really really delicious. Thanks a lot to you & Natasha Minocha for sharing this. You make my day awesome