Chia pudding is one of my go-to make ahead breakfasts to keep around. With only 10 minutes of prep time and so many flavor variations, this nourishing recipe is a must when meal prepping.
While I absolutely love my classic vanilla chia pudding recipe, I also enjoy changing it up from time to time. This creamy strawberry milk chia pudding is made from a blend of strawberries, raspberries and milk that gets mixed with chia seeds, maple syrup and vanilla extract. It’s rich and creamy, and tastes like dessert for breakfast.
The chia pudding base is so delicious on its own, but I love adding even more flavor to it in a few different ways-
- Top with a layer of greek yogurt and crushed freeze-dried strawberries
- Serve with fresh fruit, like bananas or berries, and your favorite nuts or granola
- Pair it with your go-to overnight oats recipe for the perfect balance of whole-grains and fiber
How To Make Strawberry Chia Pudding
This recipe is a little different than my usual ones since I blend the berries into the milk. Here’s what you’ll need:
- Chia seeds– you can find them in almost any grocery store, usually in the spice section
- Milk– I love using dairy milk for a boost of protein, but non-dairy milk works great too
- Fresh strawberries and raspberries– you can also use all strawberries for this recipe
- Maple syrup– I like to sweeten my chia pudding with maple syrup, but honey or any other sweetener you prefer would work well
- Vanilla extract– for an added boost of flavor
- Toppings– greek yogurt, freeze-dried strawberries, nuts, fresh fruit
- Start by blending the milk with the berries, maple syrup and vanilla extract until smooth
- Pour it into a small baking dish or container with the chia seeds and pinch of salt, and whisk well
- Refrigerate overnight or for at least 4 hours to thicken. Once chilled, be sure to mix the chia puddin again to break up any chia clumps
- Serve with greek yogurt, crushed freeze dried berries and/or nuts
This recipe is so nutritious, simple to make, and the perfect healthy make-ahead breakfast! I can’t wait for you guys to try it.
More breakfast recipes you’ll love:
Feta & Avocado Breakfast Sandwiches
Chocolate Overnight Oats
Kale and Mushroom Egg Bake
Strawberry Milk Chia Pudding
Ingredients
- 1/3 cup chia seeds
- 1 cup milk of choice
- 1 cup strawberries, about 6-7
- 1/4 cup raspberries
- 2 tbsp maple syrup
- Pinch salt
Top with
- Freeze-dried strawberries, crushed
- Fresh fruit
- Chopped nuts or homemade granola
- Greek yogurt
Directions
- Trim the stems off of the strawberries and add them to a blender with the raspberries, milk, maple syrup and vanilla extract. Blend together until smooth.
- Add the chia seeds to a small baking dish or container and pour in the strawberry milk and a pinch of salt. Whisk together well.
- Cover the dish and refrigerate overnight or for at least 4 hours. Once chilled, mix again to break up any chia clumps.
- Top with yogurt, nuts, crushed freeze-fried berries or fresh fruit.
- Keep refrigerated for up to 5 days.
Super delicious! I added about 2 tablespoons more of chia seeds for a thicker consistency but was so tasty