Light, fruity, and bursting with natural sweetness, this Strawberry Chia Seed Pudding with Almond Milk is the refreshing, make-ahead treat your mornings (and snacks!) have been missing. It’s simple, creamy, loaded with fiber, and naturally vegan and gluten-free. Oh, and did I mention it tastes like dessert?
A Berry Delicious Way to Start the Day
If you love strawberries—and honestly, who doesn’t?—this chia pudding is going to become a fast favorite. It takes everything you love about strawberries and cream and turns it into a wholesome, nourishing, and easy-to-make breakfast or snack.
This Strawberry Chia Seed Pudding with Almond Milk is blended until smooth for a silky, yogurt-like texture and naturally sweetened with juicy strawberries. Add almond milk, chia seeds, and a hint of vanilla, and you’ve got a nutrient-rich dish that keeps you full and satisfied. It’s packed with fiber, antioxidants, and plant-based omega-3s, making it just as nutritious as it is delicious.
Whether you serve it on its own, layer it into parfaits, or top it with fresh fruit and granola, this pudding is a wonderful way to enjoy the flavors of spring and summer all year long.
What You’ll Need
- 1 cup fresh or frozen strawberries (thawed if frozen)
- 1 cup unsweetened almond milk (or other plant-based milk)
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup or agave (optional, to taste)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Sliced strawberries
- Coconut flakes
- Granola
- Chopped almonds or pistachios
- Vegan yogurt or whipped coconut cream
Pro Tips
- Use ripe, sweet strawberries – The riper the berries, the more flavor and natural sweetness they bring.
- Blend for a creamy texture – Blending creates a smooth, pink pudding that’s kid-approved and silky.
- Stir twice – After combining, stir once right away and again after 15–20 minutes to prevent clumping.
- Chill overnight – Letting it sit overnight gives the best texture and flavor.
- Top just before serving – This keeps fruit fresh and granola crunchy.
Tools You’ll Need
- Blender
- Mason jar or container with lid
- Measuring cups and spoons
- Spoon or whisk
- Refrigerator for chilling
Substitutions and Variations
- No almond milk? Try oat milk, soy milk, cashew milk, or coconut milk.
- No strawberries? Swap in raspberries, blueberries, or mango for a twist.
- Want extra protein? Blend in a scoop of vanilla protein powder or a tablespoon of nut butter.
- Nut-free? Use rice milk or oat milk and skip nut toppings.
- Make it richer: Blend with a bit of full-fat coconut milk for a creamier treat.
Make-Ahead Tips
This pudding is meal prep heaven. Make a big batch and portion it into jars for easy grab-and-go breakfasts. It stores beautifully in the fridge for up to 5 days.
Wait to add toppings until just before serving to preserve the texture of fruit and crunchy add-ons.
How to Make Strawberry Chia Seed Pudding with Almond Milk
1. Blend the Base
In a blender, combine strawberries, almond milk, maple syrup (if using), vanilla extract, and salt. Blend until smooth.
2. Add Chia Seeds
Pour the blended mixture into a jar or bowl. Add chia seeds and stir well until fully combined.
3. Let Sit and Stir Again
Let the pudding rest for 10–15 minutes, then stir again to evenly distribute the chia seeds. This prevents clumping.
4. Chill Overnight
Cover and refrigerate for at least 4 hours or overnight, until the pudding is thick and set.
5. Add Toppings and Serve
In the morning, give it a good stir and top with sliced strawberries, coconut flakes, or your favorite granola.
Leftovers and Storage
Store leftovers in an airtight jar in the refrigerator for up to 5 days. If the pudding thickens too much, stir in a splash of almond milk to loosen it. For best texture, wait to add toppings until serving.
This pudding is also freezer-friendly (without toppings). Freeze in individual portions and thaw overnight in the fridge.
Naturally Sweet, Creamy, and Beautifully Pink
This Strawberry Chia Seed Pudding with Almond Milk is more than just a healthy breakfast—it’s a fresh and fruity delight that feels indulgent but is completely nourishing. Whether you’re meal prepping for the week, feeding picky eaters, or looking for a sweet mid-day treat, this pudding delivers on all fronts.
Give it a try, and don’t forget to share your twist! Did you add coconut milk for creaminess? Top it with granola or swirl in yogurt? I’d love to hear your version in the comments below!