Strawberry Yogurt Chia Pudding (Printable Version)

Creamy yogurt and chia layered with strawberries and dark chocolate for a fresh, chilled delight.

# What You'll Need:

→ Chia Pudding Base

01 - 2 cups plain Greek yogurt
02 - 1 cup milk, dairy or plant-based
03 - 1/4 cup chia seeds
04 - 2 tablespoons honey or maple syrup
05 - 1 teaspoon pure vanilla extract

→ Strawberry Layer

06 - 2 cups fresh strawberries, hulled and sliced
07 - 1 tablespoon fresh lemon juice
08 - 1 to 2 tablespoons honey or maple syrup

→ Topping and Garnish

09 - 1 ounce dark chocolate, 70% cocoa or higher, shaved
10 - Extra strawberries for garnish, optional
11 - Fresh mint leaves, optional

# Cooking Steps:

01 - In a mixing bowl, whisk together Greek yogurt, milk, chia seeds, honey or maple syrup, and vanilla extract until fully combined with no lumps.
02 - Cover the mixture and refrigerate for at least 4 hours or overnight. Stir once after the first hour to prevent clumping and ensure even texture development.
03 - In a separate bowl, toss sliced strawberries with lemon juice and honey or maple syrup. Allow to sit for 10 minutes to release natural juices and develop flavor.
04 - Spoon half of the thickened chia pudding into serving glasses or jars, distributing evenly among portions.
05 - Top each glass with half of the macerated strawberries, reserving remaining mixture for final layer.
06 - Repeat with remaining chia pudding as second layer, followed by remaining macerated strawberries.
07 - Top each serving with dark chocolate shavings and optional garnish of fresh strawberries or mint leaves. Serve immediately or chill until ready to consume.

# Expert Advice:

01 -
  • It actually tastes like you're treating yourself, but the protein and fiber keep you satisfied for hours.
  • Everything comes together in about ten minutes of real work, then you just wait while the fridge does the heavy lifting.
  • It's naturally vegan and gluten-free without any fussy substitutions or compromise on flavor.
02 -
  • Chia seeds absorb liquid as they sit, so the pudding will thicken significantly overnight—what seems soupy after two hours will be perfect by morning, but if you over-chill it for twelve hours, you may need to stir in extra milk to reach the right consistency.
  • The lemon juice in the strawberry layer is non-negotiable; it prevents the berries from tasting one-note and keeps them tasting bright rather than sweet and flat.
03 -
  • Make your pudding in mason jars instead of bowls—they're perfect for layering, easier to grab from the fridge, and they become both your storage container and your serving glass.
  • If you hate the texture of chia seeds even after they've soaked (some people just don't), blend the pudding in a blender for thirty seconds before layering; you'll lose the visible seeds but keep all the nutritional benefits and creaminess.
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