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Made with a handful of simple ingredients, this Strawberry Layered Chia Pudding is a nutritious and delicious way to start off your day or as an afternoon snack! Super easy to whip up the night before, this pudding requires no cooking at all. Make a large batch to enjoy throughout the week!
Wake up excited for breakfast with this simple and tasty strawberry chia pudding! They are so easy to make, flavorful, and healthy, that this chia pudding is going to be your new favorite breakfast or snack! It doesn’t take long to prepare and it’s packed with healthy goodness that you’ll feel good about feeding your family.
If you’re looking for more easy and delicious breakfast recipes like this protein chia pudding, try my Almond Joy Chia Pudding and Chocolate Chia Pudding. You will absolutely love them and they’re make-ahead friendly as well!
Why You’ll Love This Easy Chia Seed Pudding
- It’s so easy. You literally just mix everything together then let it sit to thicken. You don’t even have to turn on the stove to make this chia pudding.
- It’s healthy! Chia seeds are not only high in protein but also have large amounts of fiber and omega-3 per serving.
- Dessert for breakfast. Pudding for breakfast? Yes, please! Plus, it’s healthy so you don’t even have to feel guilty about practically eating dessert for breakfast.
Overnight Chia Pudding Ingredients
- Chia seeds: white or black chia seeds are fine for this chia pudding recipe.
- Maple syrup: this adds a little sweetness to the pudding.
- Vanilla: to give a little hint of flavor.
- Almond milk: you can also use coconut milk if you prefer.
- Lemon juice: this adds some brightness to your chia pudding.
- Strawberries: feel free to use fresh or frozen strawberries for this recipe.
- Mint leaves: for garnish.
How To Make Chia Seed Pudding
- Make the strawberry layer: To your mashed/pureed strawberries add 1 tsp of lemon juice and mix to incorporate. Set aside.
- Combine the ingredients: Mix chia seeds, maple syrup, vanilla, and milk in a small bowl. Cover the bowl with plastic food wrap and leave it at room temperature to thicken, for about 1 hour.
- Stir when thickened: Once it has thickened, stir together again, and add a little bit more milk if needed.
- Make the layers: Reserve half of the chia seed mixture. In a separate bowl mix the rest of the chia seed mixture with half of the strawberry puree. Start layering the pudding. In a tall glass place chia seed/strawberry puree mixture on the bottom. Then on top of that add reserved plain chia seed mixture. Pour in plain strawberry puree on top.
- Garnish and enjoy or store for later: Garnish with mint leaves or freshly cut strawberries. Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap.
Tips to Make Overnight Strawberry Chia Pudding
- Store without fruits for about 1 week. If stored with fruits consume the same day or the next day.
- Don’t have maple syrup? Feel free to swap for honey.
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like almond and vanilla thanks to the almond milk and vanilla extract.
- I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
- You can easily scale this recipe up to multiple servings.
- If you don’t like the texture of chia seeds, you can add everything to a blender and blend it up.
Frequently Asked Questions
They are. Chia seeds are high in protein as well as being high in fiber and omega-3 per serving, making them an extremely healthy ingredient to add to your daily diet.
Due to the high fiber from the chia seeds, this recipe is considered good for weight loss! It keeps you feeling full for longer so you don’t feel the need to snack between meals.
The ingredients in this strawberry chia pudding are all vegan-friendly!
Without adding any fruits to the chia pudding, they should last up to 5 days in the fridge, stored in an air tight container.
I have found that the best ratio to make chia seed pudding is 3-4 tablespoons of chia seeds to 1 cup of milk of your choice.
Chis seeds have a mild, nutty flavor which makes them easy to add to foods and beverages. Whatever you add to the chia seeds, they will take on the flavor!
Topping Ideas for Chia Seed Pudding
If you would rather make this more simple and not use the strawberry puree layer, you can always use some of these toppings:
- Assorted Fruit: I love serving fruits with my chia pudding. Some great additions would be: Blueberries, Raspberries, Blackberries, Chopped Bananas or Chopped Apples with a dash of cinnamon.
- Nuts: You can use any nuts you like. I prefer either crushed walnuts, crushed pecans or sliced almonds. I also love using candied nuts instead to amplify the sweetness of the pudding. Either plain ones or something with a dash of cinnamon in it.
- Other Toppings: Other great toppings for chia puddings would be shaved or shredded coconut, dried fruits like raisins or cranberries, mini chocolate chips or cocoa nibs, granola, drizzle of honey or nut butters.
More Breakfast Recipes You’ll Love
- 4 Ingredients Overnight Chia Pudding
- Raspberry Chia Seed Pudding
- How to Cook Oatmeal
- Baked Oats {3 Ways}
- Brownie Energy Bites
- Strawberry Baked Oatmeal Bars
I hope you enjoy all the recipes I share with you, including this delicious Strawberry Chia Pudding recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Strawberry Chia Pudding
Ingredients
- 3 tablespoon chia seeds
- 1 tablespoon maple syrup, more to taste
- 1 teaspoon vanilla
- ¾ cup almond milk/coconut milk
- 1 teaspoon lemon juice
- 1 cup of strawberries mashed, fresh or frozen, plus more for garnish
- Mint leaves for garnish
Instructions
- To your mashed/pureed strawberries add 1 tsp of lemon juice and mix to incorporate. Set aside.
- Mix chia seeds, maple syrup, vanilla, and milk in a small bowl. Cover the bowl with plastic food wrap and leave it at room temperature to thicken, for about 1 hour.
- Once it has thickened, stir together again, and add a little bit more milk if needed.
- Reserve half of the chia seed mixture.
- In a separate bowl mix the rest of the chia seed mixture with half of the strawberry puree.
- Start layering the pudding.
- In a tall glass place chia seed/strawberry puree mixture on the bottom.
- Then on top of that add reserved plain chia seed mixture.
- Pour in plain strawberry puree on top.
- Garnish with mint leaves or freshly cut strawberries.
- Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without fruits for about 1 week. If stored with fruits consume the same day or the next day.
Notes
- Don’t have maple syrup? Feel free to swap for honey.
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like almond and vanilla thanks to the almond milk and vanilla extract.
- I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
- You can easily scale this recipe up to multiple servings.
- If you don’t like the texture of chia seeds, you can add everything to a blender and blend it up.
