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Strawberry Chia Pudding

Fresh strawberry purée mixed into chia pudding, topped with lightly toasted oats and a spoonful of almond butter.
Prep Time10 minutes
Chill Time2 hours
Servings: 4 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.