Thick Strawberry Vanilla Chia Pudding (with Greek Yogurt)
A thick and creamy strawberry vanilla chia pudding made with Greek yogurt and fresh strawberries for a refined sugar free, scoopable breakfast or snack.
Servings 4 servings
Ingredients
- 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.
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