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–+ servings

Strawberry Chia Seed Pudding

Make-ahead strawberry chia seed pudding made with almond milk and real berries. Creamy, naturally sweet, and perfect for busy mornings.
Amanda
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Serving Size 2 servings

Equipment

  • Blender or NutriBullet
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Mason jars or lidded containers
  • Knife
  • cutting board

Ingredients

  • 1/4 cup chia seeds whole
  • 1 cup almond milk unsweetened (or oat/coconut/soy milk)
  • 2 tbsp maple syrup or honey, to taste
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice fresh
  • 1 1/2 cups strawberries fresh, hulled and chopped (plus more for topping)
  • 1 tbsp maple syrup or honey (for strawberry layer)
  • 2 tbsp water or berry juice (for blending strawberries)

Instructions

  • Hull and chop the strawberries. Add 1 1/2 cups strawberries, 1 tbsp maple syrup (or honey), and 2 tbsp water (or berry juice) to a blender and blend until smooth. Set aside.
  • In a mixing bowl, whisk together the chia seeds, almond milk, 2 tbsp maple syrup (or honey), vanilla extract, and lemon juice until no clumps remain.
  • Divide the chia mixture between two jars or containers. Spoon the strawberry puree over the top (or swirl it in). Cover with lids.
  • Refrigerate for at least 4 hours, preferably overnight, until thick and pudding-like. Stir once after 5–10 minutes if you can to prevent clumping.
  • Before serving, stir and loosen with a splash of almond milk if it’s too thick. Top with extra fresh strawberries (and optional nuts or granola) and enjoy.

Notes

Whisk well at the start, then whisk again after 5 minutes to prevent chia clumps. Meal-prep friendly: portion into jars and refrigerate up to 5 days. Keep toppings separate for best texture. If the pudding thickens over time, stir in a bit more milk.

Nutrition

Calories: 250kcal | Protein: 5g | Saturated Fat: 1g | Sodium: 80mg