Vegan Strawberry Chia Breakfast Pudding – Creamy, Fresh, and Ready Overnight
This vegan strawberry chia breakfast pudding is the kind of morning treat that feels indulgent but is actually good for you. It’s creamy, lightly sweet, and packed with bright strawberry flavor. You can prep it the night before and wake up to a chilled, spoonable pudding that’s perfect on its own or loaded with toppings.
It’s a great make-ahead breakfast for busy weekdays, and it doubles as a wholesome snack when you need something satisfying and simple.
Vegan Strawberry Chia Breakfast Pudding - Creamy, Fresh, and Ready Overnight
Ingredients
- Chia seeds (black or white)
- Strawberries (fresh or frozen)
- Plant-based milk (almond, oat, soy, or coconut beverage)
- Maple syrup or agave (optional, to taste)
- Vanilla extract
- Lemon juice (fresh, optional for brightness)
- Sea salt (a small pinch)
- Toppings (optional): sliced strawberries, coconut flakes, granola, chopped nuts, cacao nibs, or dairy-free yogurt
Instructions
- Blend the strawberry base. In a blender, combine 1 to 1.5 cups hulled strawberries with 1.5 cups plant-based milk, 1 to 2 tablespoons maple syrup, 1 teaspoon vanilla extract, a teaspoon of lemon juice (optional), and a small pinch of sea salt.Blend until smooth and pink.
- Taste and adjust sweetness. Strawberries vary. If your berries are tart, add a bit more maple syrup. If using sweet, in-season berries, you might not need any sweetener at all.
- Stir in the chia seeds. Pour the strawberry milk into a mixing bowl or jar.Whisk in 1/3 cup chia seeds. Stir thoroughly so no clumps form, scraping the sides and bottom.
- Wait and whisk again. Let the mixture sit for 10 minutes, then whisk again to redistribute any settling seeds. This step helps achieve a uniform, creamy texture.
- Chill to set. Cover and refrigerate for at least 2 hours, ideally overnight.The pudding thickens as the chia seeds absorb liquid and swell.
- Check consistency. In the morning, stir. If it’s too thick, add a splash of milk and mix. If it’s too thin, stir in 1 to 2 teaspoons more chia seeds and let it sit another 10 to 15 minutes.
- Serve and top. Spoon into bowls or jars.Add sliced strawberries, a dollop of dairy-free yogurt, crunchy granola, or a sprinkle of nuts for texture.
What Makes This Special
This recipe blends fresh strawberries with plant-based milk to create a flavorful base that turns chia seeds into a luscious pudding. You get a soft, fruity texture with a hint of vanilla and a touch of natural sweetness. The best part is the flexibility: it works with fresh or frozen strawberries, and you can adjust the sweetness to taste.
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With fiber, healthy fats, and a nice protein boost from chia seeds, it’s balanced and filling without feeling heavy.
It’s also a beautiful breakfast. The rosy hue from strawberries makes it feel special, yet it’s as easy as stirring and chilling. If you like to meal prep, you can make a batch on Sunday and enjoy it over several days with different toppings to keep things interesting.
Shopping List
- Chia seeds (black or white)
- Strawberries (fresh or frozen)
- Plant-based milk (almond, oat, soy, or coconut beverage)
- Maple syrup or agave (optional, to taste)
- Vanilla extract
- Lemon juice (fresh, optional for brightness)
- Sea salt (a small pinch)
- Toppings (optional): sliced strawberries, coconut flakes, granola, chopped nuts, cacao nibs, or dairy-free yogurt
Step-by-Step Instructions
- Blend the strawberry base. In a blender, combine 1 to 1.5 cups hulled strawberries with 1.5 cups plant-based milk, 1 to 2 tablespoons maple syrup, 1 teaspoon vanilla extract, a teaspoon of lemon juice (optional), and a small pinch of sea salt.
Blend until smooth and pink.
- Taste and adjust sweetness. Strawberries vary. If your berries are tart, add a bit more maple syrup. If using sweet, in-season berries, you might not need any sweetener at all.
- Stir in the chia seeds. Pour the strawberry milk into a mixing bowl or jar.
Whisk in 1/3 cup chia seeds. Stir thoroughly so no clumps form, scraping the sides and bottom.
- Wait and whisk again. Let the mixture sit for 10 minutes, then whisk again to redistribute any settling seeds. This step helps achieve a uniform, creamy texture.
- Chill to set. Cover and refrigerate for at least 2 hours, ideally overnight.
The pudding thickens as the chia seeds absorb liquid and swell.
- Check consistency. In the morning, stir. If it’s too thick, add a splash of milk and mix. If it’s too thin, stir in 1 to 2 teaspoons more chia seeds and let it sit another 10 to 15 minutes.
- Serve and top. Spoon into bowls or jars.
Add sliced strawberries, a dollop of dairy-free yogurt, crunchy granola, or a sprinkle of nuts for texture.
How to Store
Keep the pudding in an airtight container in the refrigerator for up to 4 to 5 days. Store toppings separately to keep them crisp. If it thickens over time, loosen with a splash of plant milk and stir well.
For grab-and-go breakfasts, portion the pudding into small jars after the initial chill, then add fresh toppings right before eating.
Benefits of This Recipe
- High in fiber: Chia seeds offer soluble fiber that helps keep you full and supports digestion.
- Healthy fats and plant protein: The combination of chia and your choice of milk provides a steady, satisfying energy release.
- Naturally sweetened: You control the sweetness with maple syrup, and the strawberries do most of the flavor work.
- Meal-prep friendly: Make once, enjoy multiple days. It travels well and holds up in the fridge.
- Allergy-friendly: Completely dairy-free and egg-free. Works with gluten-free toppings too.
- Customizable: Use what you have—any non-dairy milk, frozen or fresh berries, and a variety of toppings.
Pitfalls to Watch Out For
- Clumping chia seeds: If you don’t whisk well at the start and again after 10 minutes, you can end up with uneven texture.
- Too thin or too thick: Ratios matter.
Start with 1/3 cup chia to 1.5 cups liquid. Adjust the next day as needed with milk (to thin) or a bit more chia (to thicken).
- Underseasoning: A tiny pinch of salt and a splash of lemon make the strawberry flavor pop. Don’t skip them.
- Watery strawberries: Out-of-season berries can be bland.
Frozen berries often have better flavor; thaw before blending.
- Over-sweetening: Remember that toppings like granola and fruit add sweetness. Start light and add more if needed.
Recipe Variations
- Strawberry-Coconut Pudding: Use canned light coconut milk for part or all of the milk. Top with toasted coconut and pineapple.
- PB&J Style: Swirl in a spoonful of natural peanut butter or almond butter before chilling.
Add crushed peanuts on top.
- Protein Boost: Blend in 1 scoop of vanilla vegan protein powder and increase milk by 1/4 cup to keep the texture smooth.
- Chocolate Strawberry: Add 1 to 2 tablespoons cacao powder to the blender. Sweeten slightly more to balance the cocoa.
- Lemon Berry: Increase lemon juice to 1 tablespoon and add zest for a brighter, more tangy flavor.
- Overnight Oats Hybrid: Stir in 1/4 cup rolled oats with the chia. Increase liquid by 1/4 cup and chill overnight.
- Spiced Version: Add a pinch of cinnamon or cardamom for warmth, especially nice in cooler months.
FAQ
Can I use frozen strawberries?
Yes.
Thaw them first so they blend smoothly and don’t dilute the mixture. Frozen berries often bring stronger flavor when fresh ones are out of season.
What plant-based milk works best?
Almond and oat milk are great for a light, creamy texture. For richness, use soy or a light coconut milk beverage.
Avoid canned full-fat coconut milk unless you want a very thick, dessert-like result.
How long does it need to set?
At least 2 hours, but overnight yields the best texture. If you’re in a rush, stir after 10 minutes, chill for an hour, stir again, and check thickness.
Is there a substitute for maple syrup?
Agave, date syrup, or a few soft Medjool dates blended into the strawberry base all work. You can also skip added sweetener if your berries are sweet enough.
Do I have to blend the strawberries?
No.
You can mash them and stir them in for a chunkier texture. Blending gives a smoother, evenly flavored pudding, while mashing leaves tasty fruit bits.
Can I make this nut-free and gluten-free?
Yes. Use oat, soy, or rice milk for nut-free.
The pudding itself is gluten-free; just choose gluten-free toppings like certified GF granola.
Why is my pudding runny?
Either the chia-to-liquid ratio is off, or it hasn’t had enough time to set. Stir in 1 to 2 teaspoons more chia and let it rest 10 to 15 minutes, or chill longer.
Can I add yogurt?
Absolutely. Stir in 1/4 to 1/2 cup of unsweetened dairy-free yogurt after the pudding has set for extra creaminess and tang.
Is this good for kids?
Yes.
It’s mildly sweet, colorful, and fun to top. If texture is a concern, blend the set pudding briefly to smooth it even more.
How much protein is in this?
It depends on your milk choice. Soy milk and added protein powder boost it.
Chia seeds contribute some protein along with fiber and omega-3 fats.
In Conclusion
This vegan strawberry chia breakfast pudding is simple, adaptable, and satisfying. With a short ingredient list and minimal prep, it fits neatly into busy mornings while still feeling fresh and special. Make a batch, play with toppings and variations, and enjoy a weekday breakfast that tastes like a treat but fuels your day the right way.
