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strawberry chia pudding topped with hemp seeds
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Strawberry Chia Pudding

Get my secrets for making the BEST, creamiest strawberry chia pudding EVER! Layers of creamy chia pudding with strawberries and sweet strawberry compote are a super delicious breakfast or snack. (Gluten-free, soy-free, nut-free)
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: strawberry chia pudding, strawberry chia seed pudding
Servings: 3
Author: Vegan Richa

Equipment

  • 3 4" glass jars or similar size

Ingredients

For the Chia Seeds

  • ¼ cup chia seeds
  • ¾ cup warm water

For the Strawberry Compote

  • 2 cups strawberries
  • ½ teaspoon lemon zest or more, to taste
  • 1 tablespoon maple syrup or more, to taste

For the Strawberry Chia Pudding Base

  • ½ cup non-dairy yogurt or non dairy cream
  • 1 tablespoon maple syrup or more, to taste
  • 2 teaspoons lemon juice
  • pinch of salt
  • ½ teaspoon vanilla extract or vanilla powder
  • ¾ cup chopped fresh strawberries

Optional Toppings

  • hemp seeds, almond slivers, chopped pecans, chopped pistachios other fresh or dried fruit
US Customary - Metric

Instructions

  • Warm up the water until warm hot, add the chia seeds, and mix well. Let them sit and rehydrate for about 5 minutes.
  • Meanwhile, make the strawberry compote. Add the 2 cups of strawberries plus the maple syrup and lemon zest to a pan over medium heat. After a minute or so, mash some of the strawberries to help them release their juices and cook faster. You don’t need to add water. The strawberries will release a lot of moisture as they cook. Continue pressing and cooking until the mixture becomes nicely jammy. Keep it chunky for texture or press and cook for longer for a smoother consistency. This all takes about 5 minutes, depending on how smooth you want the compote to be. Set aside to cool.
  • Add the rehydrated chia seeds to a bowl. (You can reserve a tablespoon for layering if you like.) Add the non-dairy yogurt, maple syrup, lemon juice, vanilla, and chopped strawberries, mixing well. Taste and adjust sweetness and flavor, as needed, and add a little water or non-dairy milk if it’s too thick. Set aside.
  • Once the compote is cool, layer it with the chia pudding into 4” jars. Start with some compote at the bottom, then a layer of chia pudding. Top with the reserved rehydrated chia seeds, if using, then add more compote and finish with nuts or seeds for garnish. You can also swirl the compote into the pudding instead of layering for a more blended look. Serve straight from the fridge. 

Video

Notes

Strawberry chia seed pudding keeps for up to 4 days in the refrigerator.
Feel free to add other fruits and nuts/seeds as toppings for flavor variations.
Strawberry chia pudding is naturally gluten-free. You can make it soy-free and/or nut-free by choosing soy-free and/or nut-free non-dairy yogurt and toppings.
For extra protein - Use high-protein yogurt, blended tofu, or a mix of both and hemp seeds in the pudding. 

Nutrition

Calories: 175kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0.4g | Sodium: 13mg | Potassium: 295mg | Fiber: 8g | Sugar: 17g | Vitamin A: 24IU | Vitamin C: 85mg | Calcium: 177mg | Iron: 2mg