Strawberry Chia Pudding
This high-protein strawberry chia pudding tastes like a strawberry milkshake, packs 25g of protein and 11g of fiber per serving, and takes just a few minutes to prep. It's the make-ahead breakfast that actually keeps you full till lunch.
FROM THE COOK
"After testing a bunch of ratios for chia pudding, this is the one I keep coming back to. 25g of protein, 11g of fiber, and it actually tastes like a strawberry milkshake for breakfast."
🔍 Recipe At-A-Glance
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Nutrition Spotlight: 25g protein and 11g fiber per serving
- Flavor Profile: Like a creamy strawberry milkshake. Naturally sweet from strawberries and just enough honey and vanilla to round it out.
- Texture: Classic tapioca-like chia pudding with whole seeds or blend the chia in for a smooth, mousse-like version (your call).
- Make It Your Own: Can be easily made dairy-free and vegan.
- Difficulty: Beginner-friendly. If you can use a blender, you can make this.
🍓 Why I Love This Recipe
I've made a lot of chia pudding recipes over the years. This is the one I actually keep making over and over again because it's so dang good.
I'll be honest: the first time I made this with frozen strawberries in the middle of winter, I wasn't expecting much. But it tasted like springtime. Fresh, fruity, genuinely good in a way that surprised me. And that was with frozen strawberries in February!
These days this pudding is in my regular rotation. I make a batch on Sunday and my kiddo and I grab jars all week. My husband gets his made dairy-free, which works just as well. And because I'm rarely hungry enough for a full breakfast in the morning, I love that I can grab one jar and get 25g of protein and 11g of fiber without making a whole production out of it. Here's why it keeps earning its spot in our fridge:
- Make-ahead, meal prep friendly: six servings ready on Sunday, breakfast handled all week
- 25g of protein and 11g of fiber per serving: real, filling breakfast, not a snack dressed up as one
- Five minutes of hands-on time: blend, stir, refrigerate, done
- Tastes like a strawberry milkshake: genuinely, not in a "healthy food that's trying" way
- Ch-ch-ch-chia powerhouse: chia is packed with protein, fiber, and Omega-3s-it's such nourishing ingredients! Chia's been in my kitchen since before it was trendy- in fact I wrote a whole cookbook about it!
- Easily dairy-free: swap in coconut milk yogurt and dairy-free milk, and it's just as good
If you're looking for a breakfast that actually holds you till lunch and tastes like joy in a jar, this is it. I hope it becomes a staple in your kitchen the way it has in mine.
🥛 Ingredients
Head's up: Check the recipe card below for the full ingredients list
- Strawberries: Fresh is unbeatable when they're in season. If you grow your own strawberries, this is a great recipe to use them. Out of season, frozen strawberries work beautifully! No need to thaw, just toss them straight into the blender.
- Milk: Any milk works, but my personal pick is Fairlife whole milk for the extra protein and creaminess it adds. For a dairy-free version, coconut milk from the can is the move. It adds a subtle coconut undertone that's genuinely lovely with the strawberry.
- Plain Greek yogurt: Go full-fat if you can. It adds so much creaminess. I use Fage Total 5% when I'm buying store-bought, but my favorite version uses homemade yogurt. Make sure it's plain, not vanilla or flavored, or the sweetness gets away from you.
- Vanilla protein powder: This is what gets us to 25g of protein per serving. You can use whatever protein powder you like. I use Orgain Vegan Vanilla. Whey protein isolate and collagen powder both work too if that's what you have on hand. You might just need to add a touch more sweetener.
- Chia seeds: Buy whatever's on sale. Genuinely. I've never noticed a meaningful difference between brands. The ratio matters more: stick to ½ cup for classic pudding texture, or bump to ⅔ cup if you want it super thick.
- Maple syrup or honey: Either works. Honey has a more neutral flavor that lets the strawberry shine. Maple adds its own thing, which is nice but slightly more present.
🥣 How to Make It
Step 1: Blend everything together. Use an immersion blender to blend until smooth and creamy pink. You can also use a regular countertop blender or a high-powered blender like a Vitamix. An immersion or regular blender leaves the chia seeds mostly intact for that classic tapioca-style pudding. Keep blending on a high-powered blender for a smoother, mousse-like result.
Step 2: Stir, stir, stir. For the next 15 minutes, stir the mixture every 3-5 minutes. This is the step most people skip, and it's exactly why chia pudding gets clumpy. You'll know it's ready for the fridge when the chia seeds are no longer sinking to the bottom and the mixture has started to visibly thicken.
Step 3: Portion and refrigerate. Transfer into individual containers or one large airtight container. I like using half pint-size mason jars for meal prep, or stemless wine glasses when I'm feeling fancy. Refrigerate for at least 4 hours or overnight.
Step 4: Top and serve. If you want to feel extra fancy, add whipped coconut cream and fresh sliced strawberries just before serving.
👩🏻🍳 Cassie's Tips
- Don't skimp on the stirring. For the first 15 minutes after blending, stir every 3-5 minutes. You'll know it's ready for the fridge when the chia seeds are suspended throughout the mixture and no longer sinking to the bottom. Skip this step and you'll end up with clumps.
- Watch your protein powder. Not all protein powders blend the same way. Some create a gritty texture that isn't very yummy. I use Orgain Vegan Vanilla. Whey protein isolate and collagen powder are both excellent options for a truly smooth pudding. Avoid anything with a gritty texture.
- Taste and adjust your sweetener before it goes in the fridge. This recipe is for a sweet pudding. If you don't like things as sweet, start with half the honey or maple syrup, and then sweeten to taste before chilling. Also worth knowing: flavored protein powders usually contain sweetener already, so you may need less maple syrup or honey than you think. Unflavored protein powder has none, so don't skip the sweetener entirely.
- The longer it chills, the better it gets. Four hours is the minimum, but overnight is where the magic happens. The pudding gets thicker and creamier the longer it sits. That said, if you can't wait, it's perfectly edible at two hours, just a little looser.
- Want it thicker? Use ⅔ cup of chia seeds instead of ½ cup. That's the version I make for meal prep when I want something really spoonable.
- If you see separation, don't panic. This can happen when using frozen berries. Just stir it back together before serving and it's fine.
🙋🏻♀️ FAQs
Usually one of three things: the ratio is off, the stirring step got skipped, or it just needs more time. Make sure you're using the full amount of chia seeds called for in the recipe-too little, and it won't gel properly. Stir regularly during that first 15 minutes so the seeds distribute evenly. Then give it time. Four hours is the minimum, but if yours still looks loose at four hours, leave it overnight. Chilling solves most thickening problems.
Yes, and honestly they work beautifully. No need to thaw-just toss them straight into the bowl and blend.
You can. Defrost your frozen strawberries first (or use fresh), then smash them well with a fork. Whisk everything together until combined. The texture will be chunkier and more rustic than the blended version, but it's still delicious.
At least 5 days in an airtight container, and honestly probably longer. It's one of the reasons this recipe is so good for meal prep. Make a batch on Sunday and you're set for the week.
If you make this recipe, I hope it becomes your new Sunday night ritual. Five minutes of work, six breakfasts ready to grab, and something that actually tastes good enough to look forward to in the morning. That's the whole deal. Enjoy!
🍳 More Make-Ahead Breakfasts You'll Love
If you tried this Strawberry Chia Pudding or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments!
📖 Recipe
Strawberry Chia Pudding
Ingredients
- 3 cups whole strawberries fresh or frozen
- 1 cup milk any kind; I use Fairlife whole milk
- 1 cup plain Greek yogurt I use Fage Total 5%
- ½ cup vanilla protein powder I use Orgain Vegan Vanilla
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup chia seeds increase to ⅔ cup for a thicker set
- Whipped coconut cream for topping, optional
- Fresh sliced strawberries for topping, optional
Instructions
- Add all ingredients (strawberries, milk, yogurt, protein powder, maple syrup or honey, vanilla extract, and chia seeds) to a large bowl.
- Use an immersion blender to blend until completely smooth and creamy pink. Alternatively, use a regular countertop blender or high-powered blender - the more powerful your blender, the smoother the final texture will be.
- For the next 15 minutes, stir the mixture every 3-5 minutes. This prevents clumping and ensures the chia seeds distribute evenly. You'll know it's ready for the fridge when the seeds are no longer sinking to the bottom and the mixture has started to visibly thicken.
- Transfer into individual half-pint mason jars or one large airtight container. Refrigerate for at least 4 hours or overnight. The pudding will continue to thicken as it chills.
- Top with whipped coconut cream and fresh sliced strawberries just before serving.
Notes
- Make it dairy-free/vegan: Swap in light coconut milk, your favorite dairy-free plain yogurt, and make sure to use maple syrup if vegan. Everything else stays the same.
- Protein powder: Not all protein powders blend the same way. Some create a gritty texture. Whey protein isolate and collagen powder both blend smoothly. If using a vegan protein powder, Orgain Vegan Vanilla is my pick.
- Sweetener: If your prefer a less sweet pudding, start with half the amount of sweetener, then add more to taste.
- Storage: Keeps in an airtight container in the fridge for at least 5 days. If you notice slight separation (more common with frozen berries), just stir before serving.
- Thicker pudding: Increase chia seeds to ⅔ cup for a thicker, more spoonable result.
Nutrition
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I've been making this with coconut milk for a tropical, dairy-free twist, and it's just as delicious! I hope you all enjoy this as much as I do.