This thick strawberry vanilla chia pudding with Greek yogurt is a refined sugar free breakfast or snack made with fresh strawberries and simple ingredients for a creamy, scoopable texture. Perfect for spring, this easy strawberry chia pudding is a delicious way to use seasonal berries and makes a refreshing make-ahead option for busy mornings.

This recipe is part of my Strawberry Week series — because once I started recipe testing with fresh strawberries, I couldn’t stop. Along with my strawberry banana bread and strawberry banana pancakes (which are perfect breakfast options), this thick strawberry vanilla chia pudding has been on repeat this week since it’s quick to prep, easy to keep in the fridge, and makes mornings feel a little extra special without extra work.

If you’ve been following along, you know my chia pudding recipes are going viral, and for good reason — they’re creamy, simple, and actually satisfying. This strawberry version has that same signature thick, scoopable texture you love from my other chia pudding flavors, but with a fresh spring twist that feels light, bright, and perfect for breakfast, snacks, or an easy grab-and-go option during the week.

How to Make

In a blender add strawberries, milk, honey, vanilla, and salt. Blend completely until smooth and creamy — no strawberry chunks.

Pour mixture into a bowl with the Greek yogurt and mix to combine. Then, stir in chia seeds. Let sit 5 minutes, stir again very well to prevent clumping.

Cover and refrigerate at least 4-6 hours or overnight. The pudding should be thick enough to scoop, not pour. Garnish with yogurt, granola and fresh strawberries.

Tips and Tricks

• Blend until completely smooth. Make sure the strawberries are fully blended with the milk and sweetener so the pudding has a creamy, even texture without fruit chunks.
• Stir twice to prevent clumping. After adding the chia seeds, let the mixture sit for about 5 minutes, then stir again really well. This helps prevent clumps and gives you a smooth, consistent pudding.
• Use full-fat Greek yogurt for thickness. A thicker yogurt (like 5%) creates the best rich, scoopable texture and helps the pudding set properly.
• Give it enough chill time. Chia pudding needs time to hydrate. Let it chill at least 4 hours, but overnight will give you the thickest, creamiest result.
• Adjust consistency before serving. If the pudding gets too thick after chilling, simply stir in 1–2 tablespoons of milk until it reaches your preferred texture.

How to Save and Store

Store the strawberry vanilla chia pudding in an airtight container or individual jars in the refrigerator for up to 4–5 days, making it perfect for meal prep. Give it a quick stir before serving, and add toppings like yogurt, granola, or fresh strawberries right before eating to keep everything fresh and crisp.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Strawberry Vanilla Chia Pudding, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Thick Strawberry Vanilla Chia Pudding (with Greek Yogurt)

5 from 4 ratings

Hannah Kling

A thick and creamy strawberry vanilla chia pudding made with Greek yogurt and fresh strawberries for a refined sugar free, scoopable breakfast or snack.

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

• ½ cup chia seeds
• 1 cup plain Greek yogurt (5% works best for creaminess)
• 3/4 cup milk of choice
• 1 pound fresh strawberries (one container)
• 3 tbsp honey (adjust to taste)
• 2 tbsp vanilla bean paste
• Pinch salt

Instructions

• In a blender add:
 strawberries, milk, honey, vanilla, and salt.
Blend completely until smooth and creamy — no strawberry chunks.
• Pour mixture into a bowl with the Greek yogurt and mix to combine. Then, stir in chia seeds. Let sit 5 minutes, stir again very well to prevent clumping.
• Cover and refrigerate at least 4-6 hours or overnight. The pudding should be thick enough to scoop, not pour.
If too thick for your liking, stir in 1–2 tbsp milk before serving.
• Garnish with yogurt, granola and fresh strawberries.

Notes

• This chia pudding is meant to be thick and scoopable, not pourable. If you prefer a thinner consistency, stir in a splash of milk before serving.
• Sweetness can be adjusted depending on how ripe your strawberries are — taste the blended mixture before adding the chia seeds.
• For meal prep, portion into individual jars so breakfast or snacks are ready to grab throughout the week.
• Topping ideas: granola, fresh sliced strawberries, a dollop of Greek yogurt, almond butter, coconut flakes, freeze-dried strawberries, or a drizzle of maple syrup or honey.
• For the best texture, wait to add crunchy toppings until right before serving.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!