Strawberry Chia Pudding

This Strawberry Chia Pudding is one of my favorite make ahead breakfasts when strawberries are in season. It’s light, creamy, and just sweet enough, with blended strawberries for the best flavor in every bite.

Why You’ll Love This Recipe

I’ve been on a big make ahead breakfast kick lately, and this one has been on repeat. Hello strawberry season! It’s so easy to prep ahead and perfect to grab from the fridge on busy mornings.

I tested this a couple different ways, and blending the strawberries into the base made a big difference. It gives the pudding a smoother texture and a more even strawberry flavor in every bite.

It’s one of those things I make once and then keep going back to all week.

A few reasons I keep coming back to this one:

• Light and fresh, but still filling
• Easy to make ahead for the week
• Naturally sweetened with honey
• Perfect for breakfast or a quick snack
• Creamy and spoonable, not too thick

If you like having breakfast ready to go, try my Strawberries and Cream Overnight Oats. They’re one of my favorites!

Ingredients

• Milk: Use what you have in the fridge. Almond milk, oat milk, or regular dairy milk all work well.
• Strawberries: Fresh strawberries are best, especially when they’re in season. You can also use thawed frozen strawberries (just drain any excess liquid).
• Yogurt: Plain Greek yogurt makes this extra creamy and a little more filling. I like using FAGE because it’s thick and smooth.
• Honey: Just a couple teaspoons for a little sweetness. You can adjust the amount to taste, depending on how sweet your strawberries are. Maple syrup works too.
• Chia Seeds: Chia seeds thicken the pudding as they sit. Make sure yours are fresh; they should smell neutral, not bitter or stale.

*The full ingredient list with amounts is in the recipe card below.

How to Make Chia Pudding with Strawberries

1. Add the milk, ¾ cup strawberries, Greek yogurt, and honey to a small blender. Blend until smooth.

2. Divide the mixture between two small bowls or jars. Sprinkle the chia seeds evenly over the top and stir well to combine.
3. Cover and refrigerate for at least 4 hours, or overnight. Stir before serving and top with the chopped strawberries. Enjoy!

Variations

You can easily change this recipe up depending on what you have in your kitchen:

• Add more fruit: Top with sliced banana, mango, or extra berries before serving.
• Swap the strawberries: Try raspberries, blueberries, or a mix of berries.
• Make it dairy-free: Use your favorite non-dairy milk and yogurt.
• Add a little crunch: Top with sliced almonds, pistachios, or granola before serving.

Serving Suggestions

This makes a great make ahead breakfast. It’s easy to grab from the fridge on busy mornings, especially when it’s already individually portioned into jars.

For a more filling breakfast, serve it with a piece of whole grain toast, granola, or a hard-boiled egg.

It’s also great as an afternoon snack or a light dessert.

Make Ahead and Storage

Make Ahead: This is a great recipe for meal prep since the chia seeds need time to thicken. Let it chill for at least 4 hours, or overnight for the best texture.

Storage: Store covered in the fridge for up to 3 days. Stir before serving, as the chia pudding will continue to thicken slightly.

More Make Ahead Breakfast Recipes

• Strawberry Baked Oatmeal
• Cookie Dough Overnight Oats
• Apple Cinnamon Granola
• Blueberry Parfaits
• Veggie Egg Bites

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.