Strawberry Yogurt Chia Pudding (Print Version)

Layered creamy chia with fresh strawberries and dark chocolate shavings for a refreshing, healthy treat.

# Components:

→ Chia Pudding

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

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

# Directions:

01 - In a mixing bowl, whisk together Greek yogurt, milk, chia seeds, honey or maple syrup, and vanilla extract until thoroughly combined.
02 - Cover the mixture and refrigerate for at least 4 hours or overnight, stirring once after the first hour to prevent clumping.
03 - In a separate bowl, toss sliced strawberries with lemon juice and honey or maple syrup. Allow to sit for 10 minutes to release juices and develop flavor.
04 - Once the chia pudding has thickened to a custard-like consistency, spoon half into serving glasses or jars.
05 - Layer half of the macerated strawberries over the pudding. Repeat with remaining pudding and strawberries in alternating layers.
06 - Top with dark chocolate shavings and garnish with additional strawberries or fresh mint leaves if desired.
07 - Serve immediately or refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • It actually fills you up—those chia seeds and Greek yogurt keep you satisfied without weighing you down.
  • Zero cooking required, which means you can make it on days when your kitchen feels too hot or you're too tired to turn on the stove.
  • The texture is pure comfort: creamy, slightly gelatinous, with strawberries that burst between your teeth and chocolate that melts on your tongue.
  • It looks fancy enough to serve to guests but simple enough that nobody needs to know how little work it was.
02 -
  • If you skip the halfway stir, your chia seeds will sink to the bottom and create a gummy layer that tastes separated and wrong—trust me, I learned this the hard way.
  • The pudding keeps for up to three days in the fridge, but assemble it with the strawberries right before eating or the berries will get soggy and lose their brightness.
  • Don't use honey if you want to keep this vegan—maple syrup or agave work beautifully instead, and nobody will taste the difference.
03 -
  • Use a microplane grater instead of a vegetable peeler for chocolate shavings that are finer and more delicate, though either works beautifully.
  • Make your pudding in individual jars so you can grab one straight from the fridge without dirtying extra dishes—it's a small thing that makes weekday mornings feel less chaotic.
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