Creamy Strawberry Chia Pudding (Gluten-Free, Vegan)

Deliciously Creamy Breakfast Chia Pudding

If you aren’t an avocado-toast-for-breakfast person, but prefer something cozy and creamy, like oatmeal porridge or quinoa porridge, then you’ll absolutely enjoy this strawberry chia pudding that’s creamy but perfect for warmer days.

Prepped in just 5 minutes, then chilled until set, it’s an extremely delicious breakfast option that’s filled with plenty of fresh strawberry flavor, naturally sweetened with maple syrup and impossible creamy from the chia seeds that naturally thicken without required any other thickening agent.

Why You’ll Love This Recipe:

• Simple Ingredients: The few ingredients required for strawberry chia seed pudding recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: All you need for this easy breakfast is 5 minutes of hands-on prep time the night before, and then let the chia pudding chill until it’s set.
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free or vegan diet can enjoy the chia strawberry pudding without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this strawberry chia pudding recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Strawberries: Since this is a recipe for strawberry chia pudding, strawberries are a key ingredient. I used fresh strawberries, but an equal amount of frozen strawberries, or 1 cup of freeze-dried strawberries will work too.
• Almond Milk: I like using an unsweetened version of my homemade almond milk to keep this recipe dairy-free. You may also use other types of non-dairy milk (such as cashew milk, rice milk, oat milk, etc.). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant or allergic to dairy, go ahead and use regular Greek yogurt instead.
• Chia Seeds: Since this is a recipe for chia seed pudding, chia seeds are a must, so make sure not to substitute them with anything else.
• Maple Syrup: I like using maple syrup for natural sweetness. However, feel free to use your liquid sweetener of choice. Agave nectar will work too, and if you are not vegan, honey will work as well. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t have it on hand or are not a fan of vanilla, feel free to leave it out.

How to Make Strawberry Chia Pudding:

Combine Ingredients (Except Chia Seeds): In a bowl, combine the fresh strawberries, unsweetened almond milk, dairy-free yogurt, maple syrup and vanilla extract.

Blend Until Creamy: Blend for a few seconds until smooth and creamy.

Dish by Dish Tips:

• Swap Strawberries for Other Berries: If you don’t currently have strawberries on hand, you can swap them out for other types of berries (such as blackberries, raspberries, blueberries, etc.).
• For Extra Protein: Feel free to add a scoop of protein powder if you wish to get a boost of protein.
• Blender: I used an immersion blender, but you can also use an electric blender or food processor instead.
• Other Chia Pudding You’ll Enjoy: Coconut Milk Chia Pudding

Other Gluten-Free Strawberry Recipes:

• Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
• Strawberry Cookies (Gluten-Free, Dairy-Free)
• Moist Strawberry Cake (Gluten-Free, Dairy-Free)
• Easy Strawberry Muffins (Gluten-Free, Dairy-Free)

Gluten-Free Breakfast Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Strawberry Chia Pudding (Gluten-Free, Vegan)

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• Author: Felicia Lim
• Total Time: 6 hours 25 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

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Description

This easy strawberry chia pudding is a creamy, delicious breakfast, snack, or light dessert. Made with fresh strawberries for color and flavor, it’s perfect for meal prep. Naturally gluten-free, dairy-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups fresh strawberries, stalks and leaves removed
• 1 cup unsweetened almond milk (or any milk of your choice)
• 1 cup dairy-free Greek-style yogurt
• 1/2 cup chia seeds
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

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Instructions

1. Combine Ingredients (Except Chia Seeds): In a bowl, combine the fresh strawberries, unsweetened almond milk, dairy-free yogurt, maple syrup and vanilla extract.
2. Blend Until Creamy: Blend for a few seconds until smooth and creamy.
3. Add Chia Seeds: Add the chia seeds and mix well.
4. Let Rest: Let the mixture rest in the refrigerator for 20 minutes so the chia seeds begin to activate.
5. Divide into Cups: Stir again and pour the mixture into small cups or glasses for serving.
6. Chill Until Set: Cover and refrigerate for at least 6 hours or overnight, until fully set and thickened.
7. Garnish & Serve: Top the strawberry chia seed pudding with a few fresh strawberries, granola or almonds.

Notes

Strawberries: Since this is a recipe for strawberry chia pudding, strawberries are a key ingredient. I used fresh strawberries, but an equal amount of frozen strawberries, or 1 cup of freeze-dried strawberries will work too.

Almond Milk: I like using an unsweetened version of my homemade almond milk to keep this recipe dairy-free. You may also use other types of non-dairy milk (such as cashew milk, rice milk, oat milk, etc.). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant or allergic to dairy, go ahead and use regular Greek yogurt instead.

Chia Seeds: Since this is a recipe for chia seed pudding, chia seeds are a must, so make sure not to substitute them with anything else.

Maple Syrup: I like using maple syrup as a natural sweetener. However, agave nectar will work too. Alternatively, if you are not vegan, honey will work as well. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t have it on hand or are not a fan of vanilla, feel free to leave it out.

• Prep Time: 5 mins
• Resting + Chilling Time: 6 hours 20 mins
• Category: Breakfast, Desserts, Snack
• Cuisine: Western