Strawberry Chia Pudding
Updated May 25, 2025
If you like chia pudding, try this version made with fresh strawberries blended with milk. It has 10g of protein and 10g of fiber per serving
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Make Chia Pudding with Strawberries!
I know you all love my chia pudding recipe and my chocolate chia pudding so I thought you’d love this strawberry chia pudding made with a handful of ingredients and so ideal for meal prep! It’s like making a smoothie and then mixing in the chia seeds into the smoothie.
In fact, that’s pretty much how I came with this idea one day when I had leftover strawberry smoothie and now I make it all the time with different fruits. The chia pudding with strawberries has 10 grams of protein and 10 grams of fiber so it’s the kind of snack you’ll feel so good about!
Happy Cooking!
– Yumna
Strawberry Chia Pudding Ingredients
- Chia seeds: Check the expiration date to make sure they are not expired because it’s key to making sure they plum and float.
- Milk: Use any milk you want. The nutrition facts are calculated with whole milk which makes this more creamy and adds about 4g of protein.
- Strawberries: Fresh or frozen work or substitute with 2 pounds of any fruit.
- Honey & vanilla extract: You can skip the vanilla and even skip the honey or substitute with your favorite sweetener.
How to Make Strawberry Chia Pudding
Strawberry Chia Pudding
Ingredients
- 1 pound strawberries fresh or frozen, plus more for serving.
- 2 cups milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup chia seeds
Instructions
- Combine the strawberries, milk, honey and vanilla in a high speed blender until well-blended until it looks like a thick smoothie.
- Pour into a large bowl. Stir in the chia seeds. Let settle for 2-3 minutes then stir again very well until the chia seeds are floating and there’s no clumping. Cover the bowl and refrigerate for at least 2 hours.
- Divide into four servings and add more fresh strawberries on top, if desired.
Notes
½ cup chia seeds
2 cups almond milk or milk of choice
2 teaspoons honey
1 cup strawberries
Mixed berries for topping
Sliced almonds for topping
Instructions
Place chia seeds, milk and sweetener in a large bowl or jar and stir to combine. Allow the chia seeds to settle for a few minutes and then stir again until there are no clumps, and all the chia seeds are floating and gel-like.
Cover the container and refrigerate overnight or for at least one hour.
Use a small food processor or blender or fork to mash the strawberries. Add half the chia pudding mixture to the strawberries and stir to combine.
Divide the strawberry chia pudding into four bowls or jars. Add the regular chia pudding on top, and garnish with more berries and nuts, if desired.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Strawberry Chia Pudding recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Make sure there are no chia clumps before refrigerating. It’s important to mix, stop and then mix again to allow the chia seeds to distribute evenly without clumping.
- Don’t skip the sweetener. You might be tempted to skip the sweetener, since we are using strawberries, but chia seeds on their own are pretty bland, so I highly recommend sweetening it up with sugar, honey or maple syrup.
- Make a big batch for meal prep. Mixing one chia pudding is just as tedious as mixing 4 jars or one large bowl. So double, triple and quadruple the recipe to have these on hand all week! My recipe makes 4 servings.
- User clear jars or cups for serving. It’s fun to see the floating chia pudding and you can even decorate the sides of the clear cup with thin slices of strawberries.
FAQs
Portion the pudding into individual jars or airtight containers and pop them in the fridge. It stays fresh for up to 5-7 days, which makes it great for meal prep. If you’re planning to add fresh fruit, nuts or granola, keep those separate and add just before serving so they stay crisp and fresh.
Yes, chia seed pudding can be frozen! Portion it into freezer-safe containers and freeze it for up to a month. When you’re ready to eat, just move it to the fridge the night before to thaw.
Comments
Hi Yumna! Thanks so much for this incredible recipe. I started out making the regular chia pudding recipe (4 tbsp chia seeds for every 1c milk). I eventually added matcha and sweetener. For every half cup milk, I added 2 packages of stevia vs 2 packages of monkfruit and think the monkfruit tastes better with this pudding.
In you original recipe, the ratio is as stated above, however with the strawberry recipe, I wonder if you meant to double the chia seeds. I appreciate and prefer the consistency of the pudding of the original recipe, but I found that if I blended 2c milk + 1lb strawberries, I ended up with 32oz liquid. If this was 32oz of just milk with the original recipe, there really should be 1c chia seeds, but your strawberry recipe calls for 1/2c chia seeds.
Would you be able to comment on this? Thanks so much!
That’s a great point actually! I ended up using more strawberries in this updated version to get a richer red color for the overall chia pudding and I like the consistency of it, but you can definitely try adding another 1/4 cup of chia seeds. I’m not sure if I would use a whole cup though since it’s a very thick liquid and not just pure milk. Try it though if you’d like and let me know what you think!
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