If you’re looking for a naturally sweet, protein-rich breakfast or snack that feels indulgent but is totally nourishing—this one’s for you. With spring’s strawberries in full swing, this Strawberry Chia Pudding with Toasted Oats & Almond Butter is a celebration of the season in a jar.

It’s creamy, refreshing, and grounding all at once, thanks to the fiber-packed chia seeds, slow-burning oats, and healthy fats from almond butter. The blended strawberries add a vibrant flavor and natural sweetness that makes this feel like a treat—but it’s made entirely from whole, plant-based ingredients.

Whether you prep it for busy weekday mornings or enjoy it as a no-stress dessert, this pudding checks all the boxes: easy, energizing, and family-friendly.

You Will Need…

Chia Seeds: These tiny seeds swell into a gel-like consistency, providing fiber, omega-3s, and plant protein.
Plant Milk: Almond, oat, or coconut milk work beautifully to create the creamy base.
Strawberries: Fresh, blended strawberries give the pudding its beautiful pink hue and bright flavor.
Maple Syrup: A natural sweetener to round out the flavors—adjust to taste.
Vanilla Extract: Adds depth and a little dessert-like warmth.
Rolled Oats: Lightly toasted oats add a grounding crunch and make this more satisfying.
Almond Butter: Creamy, nutty, and packed with healthy fats—adds richness and staying power.

How to Make It

Step 1: Blend or mash the strawberries, then whisk them together with plant milk, chia seeds, maple syrup, and vanilla

Step 2: Stir well, then refrigerate for at least 2 hours (or overnight)

Step 3: Toast rolled oats in a dry skillet over medium heat until golden

Step 4: Top with toasted oats, a spoonful of almond butter, and extra sliced strawberries for a burst of freshness

Top Tips

Customize the Sweetness: Depending on how ripe your berries are, you may not need much sweetener—taste as you go.
Use Frozen Strawberries: No fresh berries on hand? Thaw frozen strawberries and blend for the same effect.
Batch Prep: This pudding keeps well for 4–5 days in the fridge, making it great for meal prep.
Mix up the Nut Butter: Swap almond butter for peanut, sunflower seed, or tahini for a different flavor profile.

Print Recipe

Strawberry Chia Pudding

Fresh strawberry purée mixed into chia pudding, topped with lightly toasted oats and a spoonful of almond butter.

Prep Time10

Chill Time2

Servings: servings

Calories: 296kcal

Ingredients

2 cups unsweetened plant milk almond, oat, or coconut
½ cup chia seeds
1-2 tablespoon maple syrup to taste
1 teaspoon vanilla extract
1 cup fresh strawberries hulled and blended or mashed

For Toppings:

½ cup rolled oats
1 tablespoon maple syrup optional, for toasting
2-3 tablespoon almond butter
Fresh sliced strawberries optional

Instructions

Make the chia pudding base:

In a bowl or jar, whisk together plant milk, chia seeds, maple syrup, vanilla, and strawberry purée. Stir well, then refrigerate for at least 2 hours or overnight, stirring once after the first 15–20 minutes to prevent clumping.

Toast the oats:

In a dry skillet over medium heat, toast oats for 3–5 minutes until golden and fragrant. Stir often to avoid burning. For a touch of sweetness, drizzle with maple syrup and stir to coat during the last minute.

Assemble:

Divide chia pudding into bowls or jars. Top with toasted oats, a spoonful of almond butter, and fresh strawberries if using. Serve chilled or at room temperature.

Nutrition