Why You’ll Love This Chia Pudding with Strawberry Puree

• It’s a make-ahead marvel. Seriously, the hardest part is remembering to make it the night before. Once you do, your future self will thank you profusely for a zero-effort, grab-and-go breakfast that feels special.
• The texture is absolutely spot-on. We’re aiming for a creamy, tapioca-like pudding, not a clumpy mess. By whisking the chia seeds thoroughly and letting them sit for a few minutes before a final stir, you avoid any lumps and get a beautifully smooth consistency.
• It’s a blank canvas for your cravings. Love chocolate? Add a tablespoon of cacao powder to the base. Prefer tropical vibes? Swap the strawberry puree for mango. This recipe is your foundation for endless delicious experimentation.
• The strawberry puree is a game-changer. Using fresh, ripe strawberries with just a hint of maple syrup and a squeeze of lemon juice creates a sauce that’s bursting with bright, fruity flavor. It cuts through the creaminess of the pudding in the most delightful way.

Ingredients & Tools

• For the Chia Pudding:
• 1/2 cup (80 g) chia seeds
• 2 cups (480 ml) milk of choice (almond, oat, or coconut work beautifully)
• 3 tbsp maple syrup, or to taste
• 1 tsp pure vanilla extract
• A tiny pinch of fine sea salt
• For the Strawberry Puree:
• 2 cups (300 g) fresh strawberries, hulled and halved
• 1-2 tbsp maple syrup
• 1 tbsp fresh lemon juice

Tools: A medium mixing bowl, a whisk, a blender or food processor, a fine-mesh sieve (optional, for a super smooth puree), and jars or containers for serving.

A quick note on the chia seeds—honestly, using a good quality brand can make a difference in terms of how well they plump up. And for the milk, I find that barista-style oat milk gives an incredibly creamy result, but any milk you love will work perfectly here.

Serves: 4 | Prep Time: 15 minutes (+ overnight setting) | Cook Time: 0 minutes | Total Time: 8 hours 15 minutes (mostly hands-off)

Before You Start: Tips & Ingredient Notes

• Why the two-step stir? This is the secret to lump-free pudding. Chia seeds tend to clump together at first. Whisking vigorously initially, then letting them sit for 5-10 minutes before giving one final stir, ensures every seed is individually coated and hydrated.
• How ripe should the strawberries be? The sweeter and redder, the better! Your puree will have a much more intense, fruity flavor if you use berries that are at their peak. If they’re a little tart, you can just adjust the maple syrup to compensate.
• Can I use frozen strawberries? Absolutely. Just thaw them completely first, as they’ll release a lot of water. You might not need to add any extra liquid to the blender, and the puree might be a bit more vibrant in color.
• What about the sweetener? Maple syrup is my go-to for its flavor, but honey, agave, or even a date paste would work well. Just taste as you go—especially with the puree—since fruit sweetness can vary so much.

How to Make Chia Pudding with Strawberry Puree

Serving Suggestions

Complementary Dishes

• A handful of granola — The crunch provides a wonderful textural contrast to the creamy pudding and soft puree, making each bite more interesting.
• Fresh fruit salad with mint — A side of extra fresh fruit, like blueberries or sliced peaches, keeps the meal light, bright, and refreshing.
• A warm, flaky croissant — For a more indulgent weekend brunch, the buttery, savory notes of a croissant pair surprisingly well with the sweet, fruity pudding.

Drinks

• Iced coffee or cold brew — The bitterness of the coffee is a fantastic counterpart to the sweetness of the pudding, creating a perfectly balanced breakfast.
• A crisp glass of Prosecco — Turn this into a elegant dessert or brunch dish by serving it with a bubbly, dry sparkling wine—it’s a real celebration in a jar.
• Peppermint or ginger tea — A warm cup of herbal tea adds a soothing, aromatic element that complements the freshness of the strawberries beautifully.

Something Sweet

• Dark chocolate shavings — A little dark chocolate grated over the top adds a sophisticated, slightly bitter note that elevates the whole dish.
• A drizzle of almond butter — For a rich, nutty flavor that adds healthy fats and makes the pudding even more satisfying.
• Coconut whipped cream — If you’re really treating yourself, a fluffy dollop of coconut whip turns this simple pudding into a decadent dessert.

Top Mistakes to Avoid

• Mistake: Not stirring enough at the beginning. I’ve messed this up before too… impatience leads to clumps. If you don’t whisk vigorously and then do the second stir, you’ll end up with a pudding that has gelatinous balls of seeds in it, which isn’t the most pleasant texture.
• Mistake: Using old chia seeds. Chia seeds can go rancid over time. If yours smell a bit off or don’t plump up properly, they’re likely past their prime. Fresh seeds will absorb the liquid efficiently and have a neutral taste.
• Mistake: Skipping the sweetener in the pudding base. The base pudding itself is quite neutral. The sweetener isn’t just for taste; it helps to balance the natural gelling property of the seeds and creates a more rounded flavor profile that stands up to the puree.
• Mistake: Blending the puree with not enough liquid. If your blender struggles, the puree might not get smooth. The strawberries should provide enough juice, but if they’re a bit dry, add a teaspoon of water or more lemon juice to get the blades moving.

Expert Tips

• Tip: Layer it up for a parfait effect. For a seriously impressive presentation, create layers in a clear glass. Do a layer of pudding, then puree, then pudding, then a final layer of puree and some fresh strawberry slices on top. It looks stunning and gives you a bit of everything in each spoonful.
• Tip: Infuse your milk first. Want to get really fancy? Gently heat the milk with a cinnamon stick, a strip of orange zest, or even a lavender sprig before making the pudding. Let it steep until cool, then strain and proceed. It adds a subtle, beautiful background flavor.
• Tip: Make a big batch of puree. The strawberry puree keeps wonderfully in the fridge for up to a week. You can use it on yogurt, ice cream, pancakes, or even mix it into sparkling water for a refreshing drink. It’s a fantastic staple to have on hand.
• Tip: Adjust the thickness to your liking. Prefer a thicker pudding? Add an extra tablespoon of chia seeds. Like it a bit looser? Add a splash more milk when you give it the final stir before serving. It’s your pudding—customize it!

FAQs

How long does chia pudding last in the fridge?
The prepared pudding, without the puree on top, will keep beautifully in an airtight container for up to 5 days. The strawberry puree is best used within 3-4 days. I recommend storing them separately and assembling just before you plan to eat it. This keeps the pudding from getting watery and the puree nice and fresh.

Can I use a different type of fruit for the puree?
Absolutely! This method works with almost any soft fruit. Raspberries will give you a tart, vibrant puree. Mango creates a tropical, sweet version. Peaches or mixed berries are also fantastic. The key is to taste as you blend and adjust the sweetener and lemon juice accordingly—tart fruits might need a bit more maple syrup.

My chia pudding is still runny after 4 hours. What happened?
This usually comes down to one of two things. First, the ratio might be off—double-check your measurements. Second, and this is more common, the seeds just need more time. Chia seeds can vary in their absorption rate. If it’s still runny, give it another few hours or even overnight. It will almost always thicken up with patience.

Is there a way to make this recipe sugar-free?
Yes, you can easily make it without added sugars. Use an unsweetened milk and omit the maple syrup from the pudding base. For the puree, rely on the natural sweetness of very ripe strawberries and perhaps add a tiny pinch of salt to enhance the perception of sweetness. A drop of vanilla extract in the puree can also help trick your taste buds.

Can I make this pudding without a blender?
For the pudding, absolutely—you just need a bowl and a whisk. For the puree, if you don’t have a blender, you can mash the strawberries very well with a fork and then stir in the maple syrup and lemon juice. It will be a chunkier, more rustic sauce, but it will still be delicious stirred into the creamy pudding.