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low-sugar strawberry chia pudding

Low-Sugar Strawberry Chia Pudding

A light, creamy chia pudding made with fresh strawberries, almond milk, and just a touch of sweetness. Perfect for a healthy breakfast, snack, or dessert. It’s easy to make, naturally low in sugar, and full of flavor.
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Prep Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 10 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

  • ½ cup chia seeds
  • 1 ½ cups unsweetened almond milk or any milk you like
  • 1 cup fresh strawberries hulled and chopped
  • 1 –2 teaspoons maple syrup or honey optional, to taste
  • ½ teaspoon vanilla extract
  • A small pinch of salt
Optional toppings: sliced almonds, coconut flakes, granola, or extra fresh strawberries

Method
 

Step 1: Blend the base
  1. Add half of the strawberries, almond milk, maple syrup (or honey), and vanilla extract to a blender. Blend until smooth and pink.
Step 2: Mix in the chia seeds
  1. Pour the strawberry mixture into a medium bowl or jar. Stir in the chia seeds and salt. Make sure the seeds are evenly mixed so they don’t clump together.
Step 3: Let it thicken
  1. Cover the bowl or jar and refrigerate for at least 4 hours, or overnight. Stir once or twice during the first 30 minutes to keep it smooth.
Step 4: Add toppings and serve
  1. Once the pudding is thick and creamy, give it one last stir. Spoon it into serving cups, top with the remaining chopped strawberries, and add any toppings you like—granola, nuts, or coconut flakes.
Step 5: Enjoy
  1. Serve cold for breakfast, as a post-lunch snack, or a light dessert.

Notes

  • If your pudding is too runny, add 1 tablespoon of chia seeds and chill again for 30 minutes.
  • For a smoother texture, blend the pudding after soaking.
  • Coconut milk will make it richer; oat milk gives a lighter flavor.
  • Use ripe strawberries for natural sweetness and skip the added sweetener if you prefer.
  • Keeps well in the fridge for up to 4 days.