Strawberry Chia Pudding

Chia strawberry pudding is cool and creamy with a fresh strawberry flavor. Tiny chia seeds give the pale pink pudding its speckled texture and thicken it up. It’s a delicious option for brunch, dessert, or a sweet snack.

If you love strawberries as much as I do, you might also like to try my Fresh Strawberry Cheesecake, a refreshing glass of Sweet Strawberry Tea, or these Neapolitan Rice Krispie Cakes.

Why You’ll Love It

• No cooking required: Everything is blended and stirred together before the pudding goes into the refrigerator to thicken.
• Only 4 main ingredients: All you need is strawberries, chia seeds, milk, and vanilla.
• Suits various diets: This is a gluten-free recipe and can also be dairy-free and vegan if you use a non-dairy milk. I’ve tried it with various types of milk, and they all work well.
• Quick prep: It takes about 10 minutes to prepare the pudding, which is great if you want something fruity and delicious without having to put the oven on.
• A handy make-ahead snack: I like to prepare chia pudding earlier in the day, or the night before, so it’s ready when I need it. A great grab-and-go breakfast!

What are Chia Seeds?

Chia seeds are tiny edible seeds that absorb liquid and swell as they soak. They’re often used in puddings, smoothies and overnight oats because they thicken the mixture without any cooking.

Strawberry Chia Seed Pudding Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Strawberries: Fresh or frozen strawberries give the pudding its pink color and berry flavor. If you’re using fresh berries, you’ll need to hull them first.
• Milk of choice: Dairy milk and plant-based milk both work well.
• Chia seeds: These little seeds absorb the liquid and thicken the pudding as it sits in the fridge.
• Honey or maple syrup: To add sweetness. You can omit a sweetener if you just want the sweetness from the berries.
• Vanilla extract: I always use pure vanilla extract, not the synthetic kind. It rounds out the strawberry flavor.
• Optional toppings: Whipped cream on top is tasty, and I like to add a few whole or sliced fresh strawberries too

Substitutions and Variations

• Different milk: Use dairy milk, oat milk, almond milk, soy milk, or coconut milk.
• Another sweetener: Try agave syrup or another liquid sweetener in place of the honey or maple syrup.
• Other berries: Replace the strawberries with raspberries or blueberries.
• Different fruit: I’ve tried different fruit, and peach works really well, as does banana.
• Dairy-free topping: You can use dairy-free whipped topping if needed.

Kim’s Top Tips

• Stir it twice: Stir the chia seeds into the strawberry mixture and stir again after 5 minutes. This breaks up clumps before the pudding thickens.
• Add the chia seeds after blending: Blend the berries, milk, sweetener, and vanilla first. Stir the chia seeds in by hand. I tried mixing all the ingredients together at the same time, but found the chia seeds broke up and thickened the mixture too quickly, giving it a pasty texture.
• Allow enough chilling time: Refrigerate the pudding for at least 2 hours. Leave it for up to 4 hours if it needs longer to thicken.
• Use a roomy container: Choose a bowl or container with enough space to stir the pudding thoroughly.

How to Store

• Refrigerator: Keep the pudding covered in the refrigerator for up to 4 days. Remember to give it a stir before serving.
• Toppings: Store sliced strawberries and whipped cream separately. Add just before serving.

Serving Suggestions

Serve strawberry chia pudding as part of a brunch, perhaps with these Papaya Breakfast Bowls, Sheet Pan Scrambled Eggs, or my Ham and Egg Breakfast Casserole. This Acai Smoothie is another option to add to your brunch spread.

Strawberry Chia Pudding Recipe FAQs