Creamy Strawberry Chia Seed Pudding with Greek Yogurt (High Protein)

Close-up of pink strawberry chia seed pudding with creamy yogurt topping and marshmallows

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Creamy Strawberry Chia Seed Pudding with Greek Yogurt (High Protein)

This strawberry chia seed pudding blends fresh strawberries with Greek yogurt and chia seeds for a thick, high protein breakfast or snack you can prep in minutes.

Prep Time5

Chill time4

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 278kcal

Author: Maria Lucey RD

Equipment

Blender or immersion blender

Ingredients

450 grams strawberries fresh or frozen, 1 pound
500 grams plain Greek yogurt 2 cups
120 milliliters milk only needed if using fresh strawberries, omit if using frozen (see notes) ½ cup
3 tablespoons honey or maple syrup
2 teaspoons vanilla extract
tablespoon lemon juice
Pinch of fine salt
80 grams chia seeds ½ cup

Instructions

Add the strawberries, Greek yogurt, milk (if using), honey or maple syrup, vanilla extract, lemon juice and salt to a blender. Blend until completely smooth.
450 grams strawberries, 500 grams plain Greek yogurt, 120 milliliters milk, 3 tablespoons honey or maple syrup, 2 teaspoons vanilla extract , tablespoon lemon juice, Pinch of fine salt
Pour the mixture into a large bowl or jug. Add the chia seeds and stir well to combine, making sure there are no clumps.
80 grams chia seeds
Let sit for 10 minutes, then stir again to break up any clumps that have formed.
Divide between 4 jars or an airtight container. Cover and refrigerate overnight, or for at least 1 hour if short on time.
Stir well before serving. Top with fresh strawberries and extra Greek yogurt if desired.

Notes

Fresh vs frozen strawberries: If using frozen strawberries, leave out the milk entirely. Frozen strawberries release enough liquid as they blend, and adding milk on top will make the pudding too thin. If using fresh strawberries, include the milk to reach the right consistency.

Troubleshooting texture: If your pudding is too thick the next morning, stir in a splash of milk. If it's too thin, stir in an extra tablespoon of chia seeds and chill for another hour or two.

Storage: Fridge, in an airtight container, up to 5 days. Not recommended for freezing, as the texture turns watery once thawed.

Nutritional Calculations: Based on 4 servings. I used 2% fat Fage Greek yogurt and 2% dairy milk for this analysis.

Nutrition