This strawberry chia pudding is creamy, fruity and ridiculously easy to make. Blend strawberries with your favourite plant-based milk and a touch of maple syrup and vanilla, stir through chia seeds and pop it in the fridge. A few hours later, you've got a naturally sweet breakfast that tastes a little like strawberry milk.
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Why this Recipe Works
Ingredients & Substitutions
Chia seeds. White or black chia seeds will do. There is no need to buy a particular colour.
Plant-based milk. I use soy milk to add a little more protein but oat and almond milk will work also.
Strawberries. Fresh strawberries are ideal, but frozen work well when strawberries aren't in season. Thaw them first and give them a quick chop before blending.
Vanilla. A little vanilla brings out the strawberry flavour and gives the pudding those strawberry-milk vibes.
Maple syrup. I add a tablespoon for a little extra sweetness, but you can leave it out if your strawberries are sweet enough.
Salt. Just a tiny pinch helps balance and bring out the sweetness. It's optional, but I rarely make a sweet recipe without it.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1. Blend the strawberries
Add the strawberries, soy milk, maple syrup, vanilla and salt to a large jar. Blend with an immersion blender until smooth and creamy. If using a stand blender, blend the mixture until smooth, then transfer it to a sealable container or jar.
I like mine fairly smooth, but you can leave a few little pieces of strawberry if you prefer a bit of texture.
Step 2. Add the chia seeds
Add the chia seeds and stir well. Because the strawberry milk mixture is already thick, the chia seeds stay suspended as the pudding sets, so you shouldn't need to stir it again after 30 minutes. If you do notice any clumping, give it a quick stir before returning it to the fridge.
Step 3. Transfer to the fridge
Cover and refrigerate for at least 4 hours, or overnight. The chia seeds will absorb the liquid and the mixture will thicken into a soft, pudding-like consistency.
Step 4. Serve
Give the pudding a good stir before serving, then add your favourite toppings. I like a dollop of yoghurt with fresh strawberries, but berries, nuts and seeds are all fair game.
FAQs
Absolutely. Frozen strawberries work well when fresh strawberries aren't in season. Thaw them first so they're easier to blend.
Give it at least 4 hours in the refrigerator, although overnight is ideal. The longer it chills, the thicker it will become.
Once the chia pudding is set, add another teaspoon or so to the mix and pop it back into the fridge for a few hours to soak up the moisture.
Yes. If you prefer a smoother pudding, blend the chia seeds into the strawberry mixture. The texture will be more like a smooth mousse than traditional chia pudding.
Absolutely. Chia pudding is perfect for making ahead. Prepare it the night before and store it covered in the refrigerator until you're ready to eat it.
Store strawberry chia pudding in a covered container in the refrigerator and enjoy within 3-4 days.
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Make This Recipe
Strawberry Chia Pudding
Equipment
- 1 immersion or stand blender
- 1 large jar with a lid
Ingredients
- 1 cup strawberries (around 120g) cut into quarters
- 1 cup soy milk 250ml
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch salt small
- 3 tablespoon chia seeds
Instructions
- Add the strawberries, soy milk, maple syrup, vanilla and salt to a large jar. Blend with an immersion blender until smooth and creamy. If using a stand blender, blend the mixture until smooth, then transfer it to a sealable container or jar.
- Add the chia seeds and stir into the mixture.
- Pop the lid on your container and transfer to the refrigerator for at least 4 hours, or overnight, until the mixture has a nice, soft, pudding-like consistency.
- Serve your chia pudding in a small glass or jar topped with a dollop of yoghurt and mixed berries.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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