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I’ve been experimenting with this concept for weeks, but I only recently figured out a way to make strawberry chia pudding that actually has me excited. First of all, it has 15 grams of protein and 14 grams of fiber without adding any powders or supplements.
Secondly, it’s has the perfect amount of strawberry flavor, with minimal chopping required. This is a recipe you can stir together in 5 minutes, then let it chill in the fridge overnight! It’s ready to eat the next day, straight from the fridge.
I like to make two servings at once, but you could also double this recipe if you want to have breakfast covered for the next several days.
Strawberry Chia Pudding Ingredients
- Chia Seeds. If you’re the type of person who keeps chia seeds in your pantry, consider taste-testing them before using them in a recipe. They can go rancid easily! I like to store mine in the fridge to make them last longer. White or black chia seeds will work for this recipe.
- Milk of Choice. I’ve been using unsweetened soy milk for this lately (because it’s higher in protein than other plant-based milks) but regular milk or almond milk will work, too.
- Greek Yogurt. Adding yogurt to chia pudding gives it a creamy texture and extra protein. I usually use full-fat Greek yogurt, but any option you have on hand should be fine. Greek yogurt can vary in protein pretty drastically, so if you have protein goals, make sure you’re choosing one with 15-16 grams of protein per 3/4 cup serving.
- Strawberries. Fresh strawberries are the easiest to work with, since they’ll easily break down in a blender. I make this recipe when they are sweet and in season– this can vary depending on where you live, but here in the Midwest they are best from late May through early July. They should look red and shiny when you buy them.
- Maple Syrup & Vanilla. These two additions boost the overall flavor. I think maple syrup is the easiest natural sweetener to stir into liquids (as honey can clump), but feel free to use another option if you prefer. You can taste and adjust this as you go!
How to Make Strawberry Chia Pudding
Step 1:
In a personal-size blender, add 1/2 cup of milk, 1 teaspoon of vanilla extract, and 6 ounces of fresh strawberries. (This is about 1 heaped cup of sliced strawberries.) Secure the lid and blend until the liquid is smooth, with no chunks of strawberries visible.
Note: A smaller blender works best because you’re not working with a large quantity of liquid. If you only have a bigger blender, you might want to double the recipe to get everything blending smoothly.
Step 2:
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You’ll need two 14-ounce glass jars with lids for this step. Add 3 tablespoons of chia seeds to each jar, along with 1/3 cup of plain Greek yogurt and 1 tablespoon of maple syrup.
Then, pour in the strawberry milk from the previous step. You should get approximately 1/2 cup plus 2 tablespoons of strawberry milk per jar. But it’s okay if you just do your best to divide it evenly between the two servings.
Use a small whisk to stir well, breaking up any clumps of chia seeds. I like to stir each jar once, then wait 5 minutes and stir again. This will ensure you don’t have any big clumps of chia seeds that get missed. Secure the lid on each jar and store them in the fridge overnight.
Serving & Storage Tips
When you’re ready to eat the next day, all you have to do is is remove the lid from a jar and enjoy! You can add extra strawberries on top for added texture, or a drizzle of peanut butter, or extra Greek yogurt. The toppings are up to you!
Storage Tip: These chia pudding jars will keep well for at least 4 days when stored in the fridge. Since strawberries are prone to spoiling quickly, I wouldn’t plan on keeping them any longer than that, though you might be able to freeze these for even longer storage.
Strawberry Chia Pudding (High Protein & Fiber)
Ingredients
- ½ cup milk
- 6 ounces fresh strawberries , hulls removed
- 1 teaspoon vanilla extract
- 6 tablespoons chia seeds
- 2 tablespoons maple syrup
- ⅔ cup Greek yogurt
Instructions
- In a personal-size blender, add 1/2 cup of milk, 1 teaspoon of vanilla extract, and 6 ounces of fresh strawberries. (This is about 1 heaped cup of sliced strawberries.) Secure the lid and blend until the liquid is smooth, with no chunks of strawberries visible.
- You'll need two 14-ounce glass jars with lids for this step. Add 3 tablespoons of chia seeds to each jar, along with 1/3 cup of plain Greek yogurt and 1 tablespoon of maple syrup.
- Pour the strawberry milk into the jars from the previous step. You should get approximately 1/2 cup plus 2 tablespoons of this milk into each jar. But it's okay if you just do your best to divide it evenly between the two servings.
- Use a small whisk to stir well, breaking up any clumps of chia seeds. I like to stir each jar once, then wait 5 minutes and stir again. This will ensure you don't have any big clumps of chia seeds that get missed. Secure the lid on each jar and store them in the fridge overnight. They are ready to eat the next day, straight from the fridge.
Notes
Nutrition
More Chia Pudding Recipes to Try
- Chocolate Chia Pudding
- Lemon Chia Pudding
- High Protein Chia Pudding (like Cheesecake!)
- Blueberry Chia Pudding (with frozen blueberries)
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
