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Vegan Strawberry Chia Breakfast Pudding - Creamy, Fresh, and Ready Overnight

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill to set. Cover and refrigerate for at least 2 hours, ideally overnight. The pudding thickens as the chia seeds absorb liquid and swell.
  6. 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.
  7. 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.