Ingredients
- 12–16 oz. Strawberries (fresh, stems removed, roughly chopped, or thawed frozen, or other fruit)
- 1 cup Milk (any kind, dairy or plant-based)
- 1 cup Yogurt (any kind, dairy or plant-based)
- 1 teaspoon Vanilla Extract (optional)
- 1/4 cup Maple Syrup (or honey, agave, or other sweetener, adjusted to taste)
- 1/2 cup Whole Chia Seeds
- Optional Garnishes: Fresh chopped strawberries or other fruit, whipped cream (dairy or non-dairy)
Instructions
- Add strawberries (or other fruit), milk, yogurt, vanilla extract (if using), and maple syrup to a medium or large bowl.
- Use an immersion blender to purée the mixture until completely smooth. Alternatively, use a standing blender and transfer to a bowl.
- Add the whole chia seeds to the puréed mixture. Stir vigorously until the chia seeds are fully submerged and evenly distributed with no clumps.
- Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, until the chia seeds have gelled and the mixture has thickened to a pudding-like consistency.
- Give the pudding a quick stir before serving. Portion into bowls or jars and garnish with fresh fruit or whipped cream, if desired.
Notes
- Gelling time can vary; if not thick after 4 hours, refrigerate longer (overnight is best).
- For a thicker pudding, slightly reduce milk and yogurt by 1/4 cup each.
- Any fruit can be used; experiment with seasonal options.
- To make vegan/dairy-free/paleo/Whole30, use compliant plant-based milk and yogurt, and maple syrup (for vegan).
- Ensure chia seeds are thoroughly mixed in initially to prevent clumping.
- Stored in the fridge, it lasts up to 5 days. Separation may occur; just stir.
- If using bananas, cover the surface with plastic wrap to prevent browning.
- Can be meal prepped in one large batch or individual jars.
- Prep Time: 5 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-Bake, Chilled
- Cuisine: American
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