Strawberry Chia Seed Pudding
Strawberry Chia Seed Pudding, a simple chia seed pudding recipe topped with strawberries and a sprinkle of nuts or seeds. Great for a make ahead plant-based breakfast or snack!
Love strawberries? Love easy chia seed pudding? Make a strawberry-topped chia pudding! This simple and tasty recipe is great for a plant-based breakfast or a fruity and filling snack.
👉 Ready to learn how to make chia seed pudding with strawberries? Let’s do it!
🫐 Ingredients
- Chia seeds: The base of this recipe, chia seeds are small seeds from the Salvia hispanica plant that form a gel-like consistency when mixed with liquids
- Plant-based milk: The liquid that mixes with the seeds to make the pudding, we’re using plant-based creamy oat milk (but any milk will do)
- Strawberries: The fruit star of this recipe, strawberries add a touch of tart and sweet
- Nuts or seeds: For a crunch factor we’re adding your choice of nuts or seeds (I used pumpkin seeds in this recipe)
- Flavorings: A touch of vanilla extract and maple syrup add a slightly warm and sweet flavor to the pudding
- Recommended tools: small mixing bowls, small glasses or jars for single-servings of pudding
🥣 How to make (step-by-step photos)
1️⃣ Step One: Blend strawberries
Add strawberries to a blender and blend until they become pureed.
Alternatively you can also place strawberries in a bowl and use a handheld immersion blender to puree.
2️⃣ Step Two: Make chia pudding
Add strawberry puree, chia seeds, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well.
Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
2️⃣ Step Two: Garnish and serve
To build the pudding cups, add the chilled and thickened strawberry chia pudding into small glasses or jars, leaving about 1/2 inch left at the top.
Then add sliced strawberries and a sprinkle of nuts or seeds.
🧊 How to store
- Refrigerator storage: Store in airtight containers in the refrigerator for up to 3 days.
- Freezer storage: It is possible to freeze chia pudding, but I recommend freezing in single servings. To freeze, add to airtight containers and freeze up to two months. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
👉 More chia seed pudding recipes
Want more chia pudding recipes? Try this Blueberry Chia Pudding, Chocolate Chia Seed Pudding, Cherry Chia Seed Pudding, Peach Chia Seed Pudding, or this Pomegranate Chia Pudding.
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Strawberry Chia Seed Pudding
Equipment
- 1 mixing bowl
- 1 handheld immersion blender optional
Ingredients
- 1 cup strawberries
- 2 cups plant-based milk
- ½ cup chia seeds
- 1 tablespoon maple syrup
- ½ tablespoon vanilla extract
- Optional garnishes: sliced strawberries, nuts or seeds
Instructions
- Blend strawberries: Add strawberries to a blender with milk and blend until they become pureed. Alternatively you can also place strawberries in a bowl and use a handheld immersion blender to puree.1 cup strawberries, 2 cups plant-based milk
- Make chia pudding: Add strawberry and milk puree, chia seeds, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well. Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.½ cup chia seeds, 1 tablespoon maple syrup, ½ tablespoon vanilla extract
- Build chia pudding cups: To build the pudding cups, add the chilled and thickened strawberry chia pudding into small glasses or jars, leaving about 1/2 inch left at the top. Then add sliced strawberries and a sprinkle of nuts or seeds.Optional garnishes: sliced strawberries, nuts or seeds
Nutrition
Notes
- Make ahead: Chia seed pudding is great for meal prep and can be made up to 3 days before eating. Build the entire pudding with toppings, or just make the pudding ahead of time and then top with strawberries and nuts or seeds before serving.
- Leftovers and storage: Store in airtight containers in the refrigerator for up to 3 days. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
- Nutrition notes: Nutrition information is an estimate for all ingredients and using sunflower seeds as a source for the nuts or seeds. This recipe is vegan and gluten free.
