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Simple Strawberry Chia Pudding

Servings 1 serving


  • 1/3 cup almond milk (I used unsweetened vanilla from Trader Joe’s)
  • ~2 2 tbsp chia seeds (definitely use at least 2 tablespoons; add a dash more if your pudding isn’t setting)
  • Dash of vanilla (approx. 1/4 teaspoon)
  • Generous drizzle of honey
  • Fresh strawberries
  • Crushed nuts (almonds, walnuts, etc.)


  1. In a small bowl or jar, combine almond milk, vanilla, and chia seeds. Give it a good shake (if you have a lid) or a solid stir. Stick it in the fridge.

  2. Ideally, plan to leave your pudding in the fridge overnight–it’s great being able to make breakfast the day before!–but you can go with a couple hours if need be. Basically, the seeds and liquid just need to solidify. Check on it about 30 minutes in and give it a good shake…this is the time to add a few more chia seeds if the top half is still really liquidy. Make sense?

  3. Once the pudding is solidified, add your toppings! I frequently add fruit the night before and the dry toppings right before eating. Highly recommend frozen fruit if you have it, too. That’s good to add the night before so the juices melt into the pudding–YUM!

Recipe Notes

I’ll make this up to three days in advance if I’m using an airtight jar! The internet says it keeps for five days.