Description

This Strawberry Chia Pudding with Vanilla Cream is the kind of recipe that looks indulgent but quietly fuels your day. It’s creamy, naturally sweet, layered, and satisfying—without a sugar crash or morning stress. The chia seeds thicken overnight into a luscious pudding, while the vanilla yogurt cream adds a soft, dessert-like finish.

Ingredients

Scale

Strawberry Chia Layer

1½ cups fresh strawberries, hulled
(Frozen & thawed work beautifully)
½ cup milk of choice
(Almond, oat, dairy, or coconut)
3 tablespoons chia seeds
1 tablespoon maple syrup or honey (optional)
1 teaspoon lemon juice

Vanilla Cream

½ cup Greek yogurt (or coconut yogurt for dairy-free)
1–2 teaspoons maple syrup or honey
½ teaspoon vanilla extract

Optional Toppings

Fresh strawberry slices
Mint leaves
Granola
Extra chia seeds

Instructions

1. Blend the Strawberry Base

Add strawberries, milk, sweetener (if using), and lemon juice to a blender. Blend until completely smooth and vibrant pink.

2. Stir in Chia Seeds

Pour the strawberry mixture into a bowl or jars. Add chia seeds and stir vigorously for 30 seconds to prevent clumping.

3. Stir Again (Important!)

After 5 minutes, stir once more. This second stir ensures an evenly thick, creamy pudding.

4. Chill

Cover and refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.

5. Make the Vanilla Cream

In a small bowl, whisk yogurt, sweetener, and vanilla until smooth and creamy. Taste and adjust sweetness if needed.

6. Assemble

Spoon the chia pudding into jars or glasses. Top with vanilla cream and finish with your favorite toppings.

Notes

Serve in clear jars or glasses to show off the layers
Enjoy cold straight from the fridge
Perfect as breakfast, snack, or a light dessert
For kids: add chocolate chips or blueberries