Layered Strawberry Chia Pudding

5 from 108 votes

A healthy breakfast option or snack to enjoy between meals, this layered strawberry chia pudding will keep your energy high and tummy full!

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This delicious Layered Strawberry Chia Pudding is a healthy and tasty way to start the day! Packed with strawberries, this colorful breakfast is dairy-free, gluten-free, low-calorie, low-sugar and vegan. You can also make these ahead of time for an easy, no fuss breakfast for busy mornings.

Two layers of chia pudding - strawberry on the bottom and plain on top
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This Berry Chia Pudding is based on the popular chia pudding recipe and similar to my chocolate chia pudding, but I blend strawberries with some of the chia pudding to add a sweet flavor and more nutrients!

How to make a layered chia seed pudding

  1. Pour the chia seeds, vanilla almond milk and honey into a large bowl. You’ll notice the chia seed will float to the top
  2. Stir the chia seeds with the liquid and sweetener and then let settle for a couple minutes.
  3. Stir again until you see no clumping at the top or bottom and it look like all the seeds are floating evenly.
  4. Cover and refrigerate for at least one hour or overnight. It will form a pudding like texture when it’s set.
Four image collage for how to make chia pudding
  • When you’re ready to serve the chia pudding, remove about half the mixture and mix with mashed strawberries. Then you can layer the regular pudding with the strawberry chia pudding and serve!

Tips for making chia pudding well

  1. 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.
  2. 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.
  3. Make a big batch for meal prep. Mixing one chia pudding is just as tedious as mixing 5 jars or one large bowl. So double, triple and quadruple the recipe to have these on hand all week!
  4. User clear jars or cups for serving. The layered look of the chia pudding with the strawberries looks best when you serve them this way.

Frequently asked questions

What is the ratio of chia seeds to liquid?

The ratio is 1:4 – that means for every 1 tablespoon of chia seeds, you’ll need 4 tablespoons milk. Usually 2 tablespoons of chia seeds equals a serving so mix that with ½ cup milk for the proper chia pudding ratio.

What are chia seeds good for?

They are a great source of omega 3, fiber, iron and calcium. They also contain a good amount of protein and can help keep your heart healthy. Chia seeds are really great to include in your diet, they are a great energy boost with so many added health benefits!

What does chia pudding taste like?

Chia seeds themselves have no real flavor, they will take on whatever flavor milk you chose to use, whether it’s almond, soy, coconut or cow’s milk.  It has a thick texture, a little like tapioca pudding.  Berries make a great addition to chia pudding, to really bring the flavors alive.

Two small glass jars of layered chia pudding

Chia puddings are one of my favorite things to make.  They are so pretty and easy, and I love that you can make a big batch as they keep so long in the fridge. Try this recipe with your favorite berries!

For more chia seed recipes, check out:

If you’ve tried this healthy-ish feel good Strawberry Chia Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Layered Strawberry Chia Pudding was originally published on March 5, 2017. I’m updating the recipe today slightly and re-sharing it today with more step-by-step photos. Here’s the original photo!

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Layered Strawberry Chia Pudding

A healthy breakfast option or snack to enjoy between meals, this layered strawberry chia pudding will keep your energy high and tummy full!
5 from 108 votes
Servings 4 servings
Course Snack
Calories 327
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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  • 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


  • 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.


Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Freezing Instructions: You can also freeze chia pudding for up to 3 months. I recommend freezing them in single portions so it’s easier to grab as needed. Thaw in the fridge until softened before eating, about 4-6 hours.
Sourcing: You can find chia seeds in most major grocery stores now, usually located next to the hot cereal.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of almond milk, you can use any other plant-based milk or regular milk.
  • Instead of strawberries, you can puree any other fruit of choice to mix with the chia pudding.


Calories: 327kcal, Carbohydrates: 32g, Protein: 11g, Fat: 19g, Saturated Fat: 1g, Sodium: 328mg, Potassium: 324mg, Fiber: 20g, Sugar: 9g, Vitamin A: 126IU, Vitamin C: 39mg, Calcium: 890mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Snack
5 from 108 votes (104 ratings without comment)

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  1. Denise says:

    This is awesome and thank you so much

    1. Yumna says:

      So happy you enjoyed it!

  2. Nad says:

    Wow, thank you Yumna! This is a great breakfast option. It tastes so good and is quite filling. You can also opt to prep this as a savory snack.

    1. Yumna Jawad says:

      You’re so welcome! I love that!

  3. Dee says:

    I use stevia to sweeten. (Diabetics might want to try that) This is great tasting with maple syrup too. Thanks for posting it!

    1. Yumna Jawad says:

      I’m glad to hear it worked out that way too! You’re so welcome!

    2. Regina says:

      How much maple syrup do you recommend?

      1. Yumna Jawad says:

        I would use 2 teaspoons.

  4. Kitty says:

    Hi, are the calories per serving or per entire recipe?

    1. Yumna J. says:

      It is per serving.

      1. Carole says:

        Interested in the recipes.

  5. Sue says:

    Can I make the cups ahead of time? Will the strawberry and non-strawberry layers stay distinct from each other if they sit for hrs in the fridge? Looks yummy. Thanks for the recipe.

    1. Yumna J. says:

      Yes, you definitely can! The layers should stay distinct, but the longer it sits in the fridge, the more likely the layers will start to blend.

  6. Isabel says:

    This recipe is so simple but I’m confused as to why the image shows what appears to be a layer of blended blueberries? but it’s not mentioned in the recipe.

    1. Yumna J. says:

      Thank you! The last photo with the blueberries was originally published on March 5, 2017, and this is the updated recipe.

  7. Jody Brookshire says:

    What size mason jars do you have?

    1. Yumna J. says:

      I have a variety, but the most common one is 16 ounces!

  8. C Nicoll says:

    Why so much sodium? Is that for the whole recipe?

    1. Yumna Jawad says:

      That’s because of the almond milk. My nutrition calculator was estimating really high sodium for the generic brands. I use Califia Farms though so I just adjusted it to match what it is for Califia. Thanks for pointing it out!

  9. Judith Shove says:

    How much is a serving size? I’m used to oz measurements

    1. Yumna Jawad says:

      Oh sorry, the recipe is divided into 2, so there is 3/8 cup of chia seeds in each serving. I hope that helps! With the milk and berries, it’s probably about 6-8 ounces. I hope that helps!

  10. colleen says:

    I’m having trouble understanding what this means:
    “Please note that I divided the recipe into two cups in the images so the serving sizes in the images are just a tad exaggerated for the picture effect. I suggest you divide this recipe into 4 or 6 parts though.”
    Can you please elaborate? Thank you!

    1. Yumna Jawad says:

      Oh I just mean that this recipe is shown in two large mugs, but it’s actually meant to be served for 4-6 people. Hope that clears it up!

    2. Natasha says:

      Can I use frozen strawberries?

      1. Yumna Jawad says:

        Yes, you can!