This strawberry chia pudding with Greek yogurt is a creamy, make-ahead breakfast you can prep in minutes, then enjoy straight from the fridge for a filling, gently sweet start to the day.
For more healthy breakfast recipes, check out our creamy blueberry chia pudding, banana chocolate chip muffins, healthy blueberry muffins, and banana overnight oats with Greek yogurt.
Why you’ll love this strawberry chia pudding!
This strawberry chia pudding with Greek yogurt is one of those breakfasts that feels special but fits easily into everyday life. It’s creamy, gently sweet, and made ahead, so mornings stay calm and unhurried. Louise and I prep it the night before and enjoy it straight from the fridge, especially when we want something light yet satisfying 🍓.
It’s a chia pudding with yogurt that’s naturally fiber-rich and protein-rich, made with simple ingredients and no cooking at all. The blended strawberries give it a fresh flavor and soft texture that feels comforting, not heavy.
And with its soft pink color, it’s also a sweet idea for Valentine’s Day breakfast. Simple, thoughtful, and quietly lovely 💗.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Strawberries: Fresh strawberries give the best flavor and color in this strawberry chia pudding recipe. Use frozen strawberries only if needed. Thaw completely, drain very well, and expect a milder strawberry taste. Adding a little extra sweetener can help, but it won’t fully fix the flavor.
- Chia seeds: These help the pudding thicken naturally. White or black chia seeds both work the same.
- Greek yogurt: Use plain Greek yogurt for a creamy, protein-rich base. You can also use low-fat Greek yogurt or Skyr for even more protein, or a smooth non-dairy yogurt if needed.
- Milk: Any milk works here, including dairy milk or plant-based options like almond, oat, or soy milk. Choose what you usually keep in the fridge for this no cook breakfast.
- Maple syrup or honey: Adds gentle sweetness. You can also use agave syrup or a small spoon of sugar if that’s what you have.
- Vanilla extract or lemon zest: Vanilla keeps things cozy, while lemon zest adds a fresh, bright note that pairs beautifully with strawberries. You can even use both.
How to Make Strawberry Chia Pudding
Step 1: Blend the strawberry base
Add the strawberries, Greek yogurt, milk, maple syrup (or honey), vanilla, and optional lemon zest to a bowl. If your strawberries are pale or white in the center, slice off the core and use only the reddest parts for better flavor.
Blend with an immersion blender until smooth and creamy. The mixture should look light pink.
No immersion blender? Use a regular blender, then pour it back into a bowl.
Step 2: Add the chia seeds
Add the chia seeds to the strawberry mixture.
Whisk for about 30 seconds so the seeds spread out evenly and don’t clump. This is the key to a smooth Greek yogurt chia pudding.
Step 3: Chill, stir, and serve
Cover the bowl, or divide the mixture into jars. Refrigerate for at least 2 hours, or overnight, until thick.
Stir before serving to make it extra creamy. Top with sliced strawberries and a drizzle of maple syrup if you like. It’s a simple, pretty easy breakfast idea you can prep ahead.
Tips
- Use ripe, flavorful strawberries: This recipe depends on strawberry flavor, so the riper they are, the better the pudding tastes.
- Check the strawberry color: If strawberries are pale or white in the center, slice off the core and use only the reddest parts for better flavor.
- Blend first, then add chia: Blending the fruit and yogurt before adding chia helps the seeds thicken evenly without clumps.
- Whisk well: A good 30 seconds of whisking makes a big difference in texture and keeps the pudding smooth.
- Let it chill fully: Give it at least 2 hours in the fridge so the chia has time to thicken properly. Overnight is even better.
- Stir before serving: A quick stir loosens the pudding and makes it extra creamy.
- Adjust sweetness at the end: Strawberries vary, so taste after chilling and add a little more maple syrup if needed.
Frequently Asked Questions
Store it covered in the refrigerator. It keeps well for up to 3 days. Stir before serving to bring back a creamy texture.
Yes. This is a great strawberry breakfast recipe to prep the night before. The flavor and texture actually improve after chilling.
Strawberries vary in water content, so your chia pudding may turn out thicker or thinner than expected. If it’s too thick, stir in a splash of milk until creamy. If it’s too thin, let it chill a bit longer, or stir in a small spoon of chia seeds and wait about 30 minutes.
Yes. Maple syrup and honey work best, but agave syrup or a little sugar are fine too. Sweeten to taste after chilling.
More Easy Breakfasts to Try
- High-fiber muffins
- Apple chia pudding
- Apple cinnamon overnight oats
- Banana oatmeal muffins
- Healthy granola (Oil-free)
- Blueberry overnight oats with Greek yogurt
- Banana chocolate muffins
- Chocolate chia pudding
If you try this strawberry chia pudding recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Strawberry Chia Pudding with Greek Yogurt
Ingredients
- 4 tablespoons chia seeds
- ½ pound strawberries + more for topping
- 1 cup Greek yogurt
- ½ cup milk any
- 3 tablespoons maple syrup more or less to taste – sub honey
- 1 teaspoon vanilla extract or lemon zest
Instructions
- Blend base: Add ½ pound strawberries, 1 cup Greek yogurt, ½ cup milk, 3 tablespoons maple syrup (or honey), and 1 teaspoon vanilla extract to a bowl.Blend with an immersion blender until smooth and creamy.(You can also use a regular blender, then pour the mixture into a bowl.)
- Add chia: Add 4 tablespoons chia seeds to the bowl. Whisk for about 30 seconds so there are no clumps.Cover the bowl, or divide into jars. Refrigerate for at least 2 hours, or overnight, until thick.
- Serve: Stir before serving. Top with sliced strawberries, nuts, and a drizzle of maple syrup if you like. Enjoy cold or warm a few seconds in the microwave.
Notes
- Strawberries → Fresh is best for flavor and color. Frozen work only if thawed and well drained.
- Chia seeds → White or black chia seeds both work the same.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or a smooth non-dairy yogurt.
- Milk → Any milk you like, dairy or plant-based such as almond, oat, or soy.
- Maple syrup or honey → Agave syrup or a small spoon of sugar.
- Vanilla extract or lemon zest → Use one or both for a cozy or fresh flavor.
- For a thicker, creamier texture, reduce the milk to ¼ cup (60ml).
- Start with ripe strawberries: Flavor matters most here.
- Trim pale centers: Use the reddest parts for better taste.
- Blend before adding chia: This helps the pudding thicken smoothly.
- Whisk well: About 30 seconds prevents clumps.
- Chill fully: At least 2 hours, or overnight for best texture.
- Stir before serving: It makes the pudding extra creamy.
- Sweeten to taste: Adjust after chilling if needed.
- Storage tip: Keep covered in the fridge for up to 3 days.
Nutrition
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