This simple and nutritious snack comes together quickly and with only four ingredients. It can be made ahead and stored in the fridge all week for fast snacks or grab-and-go breakfasts.

What Ingredients are Needed for Strawberry Chia Pudding

This pudding is so simple to make and I love that you only need 4 basic ingredients that come together quickly.

You can modify the ingredients if you don’t like one of the ones I use in this Strawberry Chia Pudding and we’ll talk about some variations you may like later on in this post.

Here’s a quick look at all four ingredients you’ll need to make this easy pudding snack.

• Whole chia seeds: Chia seeds are the star of this simple pudding recipe. They are tiny seeds but they are mighty little things so you only need one to two tablespoons depending on how big of a portion you are making. It is important for this recipe that you use whole chia seeds and not the ground variety. The whole seeds will give you the perfect texture for this type of recipe.
• Plant-Based Milk: This recipe is dairy-free so you’ll notice I use unsweetened almond milk. I just like how it has a very neutral flavor and it is easy to find in all grocery stores. But if you have a nut allergy or you simply don’t like almond milk, any dairy-free milk like coconut, soy, or oat milk would work. Dairy milk works too if you prefer, so just find the best milk option for you and use that. Just keep in mind if you use sweetened milk you will need to either adjust or illuminate the sweetener the recipe calls for.
• Your Favorite Sweetener: Our family tries to avoid a lot of sugar so most of the time we stick to Keto or low-carb sugar alternatives. I love the Trim Healthy Mama brand sweetener. So I use their erythritol and stevia blend called Super Sweet. But feel free to use any low-carb sweetener you prefer. You may have to adjust the amount a bit because their sweetener is potant so I don’t have to use much for this recipe. If you aren’t needing to keep it Keto then you may want to use maple syrup or honey. A couple of tablespoons should be plenty of either of those.
• Strawberries: To add a natural strawberry flavor, I like to puree a couple of really fresh ripe strawberries and mix them into the pudding. You can add an extract if you don’t have any strawberries on hand but I assure you nothing beats the fresh flavor of real berries in this chia pudding. When shopping for strawberries, make sure there are not bruises or bad spots on them and that the tops are nice and bright green.

How To Make Strawberry Chia Pudding

Now that we’ve covered the four basic ingredients you need for this recipe we can cover just how easy it is to mix this chia seed pudding up.

There are a couple of steps to making this pudding and they start with gathering all the ingredients and three little containers that you are going to use for storing these beauties after you’ve prepared them.

The first thing I do is toss the fresh strawberries into a blender or food processor and puree them. Then I mix them in with the almond milk to combine.

If you are like me, you may have the urge to skip this step of pureeing the strawberries by themselves and add them directly to the milk before blending.

But trust me, do not blend the almond milk and strawberries at the same time.

I’ve done this in my Vitamix and it created so much frothy foam that it took hours of sitting in the fridge to wait for all that foam to dissipate before I could mix up the puddings.

Don’t be like me, and avoid that whole mess. Just puree the strawberries and stir them into the almond milk before you add them to the chia seeds.

Once the almond milk and strawberries are combined add your chia seeds to your small vessels of choice then slowly pour over the strawberry milk mixture.

You’ll need to mix up the pudding a couple of times to avoid the chia seeds clumping together in the bottom of your containers.

I stir each one up well then let them settle a couple of minutes before stirring them well again before placing the lids on my containers and putting them in the fridge.

The chia seeds need many hours in the fridge chilling to work their magic so I like to mix these up before I head to bed and let them chill overnight.

Then they are ready to go the next morning if you want them for breakfast or a snack throughout the day.

How Long Will Chia Seed Pudding Last In The Fridge?

Chia seed pudding will last up to five days in your refrigerator if you make sure to store it properly. This makes it a great option to make a head for times you need a nutrition-quick snack.

To store it properly make sure the containers you mix up your Strawberry Chia Seed pudding in will need to have a lid and be airtight.

Making sure the puddings are stored in air-tight containers is very important as that will prevent any other moisture or contaminants from getting into the pudding causing them to spoil quickly.

This will also prevent any outside orders from other foods in your fridge from changing the flavors of you pudding.

I love to use little mason jars as you see in my photos. I usually stick to the little half-pint sizes you can find in the canning sections of your local Walmart, but any little jar with a lid will work for these puddings.

Chia Pudding Recipe Variations

The possibilities with chia pudding are endless so just have the base recipe of the chia seeds and your milk of choice will get you started.

Don’t be afraid to try some of the other flavors and variations below, you’ll love them as much as we do!

• Unsweetened Cocoa Powder – throw in some unsweetened cocoa and a little more sweetener when you puree your strawberries and you have a chocolate strawberry pudding that is so delicious!
• Add Extra Protein – I love to use these are a quick breakfast since I don’t like eating a lot early in the morning so I sometimes stir in some plant-based protein powder to my almond milk before mix everything for these puddings. This thickens my pudding up a little, but it gives me that extra protein source I need to get me through to lunchtime.
• Vanilla- skip the strawberry puree and add in a couple of teaspoons of a really good vanilla extra for a basic vanilla pudding. Then top it with your toppings of choice. I sometimes add shredded coconut and granola on top of my vanilla chia puddings for a yummy afternoon snack! Here is a great Keto granola recipe!
• Change up the Fruit – if strawberries are not your fruit of choice then try blueberries, mango, or even some pineapple. All are super tasty in chia pudding just note if you use a fruit with a lot of moisture or juice the pudding may be a little loser in the end. If you go with a juicy fruit you could up your chia seeds by a couple of teaspoons to help thicken them up more.

If you are a chia seed fan as I am then you may also enjoy taking a look at my easy Crispy Chia Seed Crackers, they are so savory and delicious and go well with any dip or soup!

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Yield: 3

Keto Strawberry Chia Pudding

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

An easy and nutritious pudding that is great for those who make ahead meals like snacks and breakfasts.

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Ingredients

• 6 Strawberries
• 2 1/4 cups of plant based milk
• 9 tablespoons of chia seeds, divided
• 3 tablespoons of Erythritol Stevia Blend
• 1/4 teaspoon Strawberry extract, optional

Instructions

1. Add the strawberries, sweetener, and vanilla to a blender or food processor and blend until smooth like a puree.
2. Mix the strawberry puree into the plant milk of choice (I use almond milk) and stir well until combined. Do not mix the almond milk in the blender as it will get too foamy.
3. Divide the chia seeds by adding 3 tablespoons each into three little jars or containers with lids.
4. Pour 3/4 cup of strawberry milk into each little container. If you have strawberry milk mixture left after filling each container divide the rest equally between the three servings.
5. Stir each of the jars very well with a fork to make sure the chia seeds are not clumping at the bottom of the jars. Then let them sit for a few minutes and stir them each again to make sure the chia seeds are not all sitting on the bottom.
6. Place the lids onto the containers and chill in the fridge for at least 4 hours or overnight for the best result.
7. When you are ready to serve enjoy remove one from the fridge and enjoy. I like to cut up additional berries on mine, but that is optional.

Nutrition Information

Yield

3

Serving Size

1 container
Amount Per ServingCalories 178Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 7mgSodium 51mgCarbohydrates 19gNet Carbohydrates 3gFiber 10gSugar 6gSugar Alcohols 6gProtein 7g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!