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Strawberry Chia Pudding with Greek Yogurt Recipe

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Strawberry chia pudding with Greek yogurt is a creamy, refreshing make-ahead breakfast or snack packed with fresh berry flavor. Chia seeds thicken the blended strawberry and yogurt mixture into a satisfying no-cook pudding.

Ingredients

  • 1 cup fresh strawberries, hulled
  • 1/2 cup plain Greek yogurt
  • 3/4 cup milk
  • 1/4 cup chia seeds
  • 1–2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberries for topping
  • Extra Greek yogurt for topping, optional
  • Granola or chopped nuts for topping, optional

Instructions

  1. Place the strawberries, Greek yogurt, milk, honey or maple syrup, vanilla extract, and salt in a blender.
  2. Blend until the mixture is smooth and creamy.
  3. Pour the strawberry mixture into a bowl or jar and add the chia seeds.
  4. Stir thoroughly until the chia seeds are evenly distributed.
  5. Let the mixture stand for 5–10 minutes, then stir again to help prevent the chia seeds from settling or clumping.
  6. Cover and refrigerate for at least 2–4 hours or overnight, until thickened.
  7. Stir the chilled pudding and check the consistency. If it is too thick, stir in a small splash of milk.
  8. Divide the pudding between serving glasses or bowls.
  9. Top with sliced fresh strawberries and, if desired, extra Greek yogurt, granola, or chopped nuts before serving.

Notes

  • For strawberry banana chia pudding, blend half a ripe banana with the strawberries for extra sweetness and creaminess.
  • For chocolate strawberry chia pudding, add 1–2 tablespoons unsweetened cocoa powder before blending.
  • For mixed berry chia pudding, replace some of the strawberries with raspberries, blueberries, or blackberries.
  • For a higher-protein version, increase the Greek yogurt and reduce the milk as needed to maintain a thick consistency.
  • For coconut strawberry chia pudding, use coconut milk and maple syrup and top with toasted coconut if desired.
  • Thawed frozen strawberries can replace fresh strawberries. Drain excess liquid if necessary.
  • If the pudding remains too runny after chilling, stir in a small amount of additional chia seeds and refrigerate again until thickened.
  • The recipe can be made without a blender by finely chopping or mashing the strawberries and stirring them with the remaining ingredients.
  • Store in an airtight container or individual covered jars in the refrigerator for 3–4 days.
  • Keep granola and nuts separate until serving so they remain crunchy.
  • Serve chilled or let the pudding stand briefly at room temperature before eating if preferred.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-chia-pudding-with-greek-yogurt-recipe/