Strawberry Banana Chia Pudding
By Better Plate RecipesStrawberry Banana Chia Pudding chills chia seeds with unsweetened vanilla almond milk, Greek yogurt, maple syrup, and vanilla until thick. Strawberries, freshly sliced banana, granola, and almonds turn it into a no-cook parfait-style breakfast.
Why You’ll Love This Recipe
Strawberry Banana Chia Pudding is creamy, naturally sweet, and ready when you wake up. Chia seeds thicken the almond milk and Greek yogurt into a soft pudding texture, while maple syrup and vanilla make the base taste smooth and lightly sweet. Strawberries and banana bring the fruit-and-cream flavor, and optional granola and sliced almonds add crunch right before serving. This is a good no-cook breakfast for busy mornings because the fridge does most of the work. The key is whisking the chia mixture twice so the seeds stay evenly suspended instead of sinking into a clump. Layering the fruit through the pudding gives every spoonful creamy chia, fresh strawberry, and sweet banana. It feels like breakfast was already made for you. It is especially helpful when you want breakfast ready before morning starts.
What Makes This Recipe Work
Chia pudding depends on even mixing and enough chilling time. Chia seeds absorb liquid and form a gel around themselves, which thickens the almond milk and Greek yogurt into a pudding-like texture. Whisking once at the start and again 5 minutes later keeps the seeds from settling at the bottom. Vanilla almond milk adds flavor, Greek yogurt brings creaminess and protein, and maple syrup gives gentle sweetness. Strawberries and banana are added after the pudding sets so they taste fresh instead of watery. Granola and sliced almonds go on at serving time because they soften quickly in the pudding. The final texture should be thick like soft pudding, with chia seeds that feel hydrated, not crunchy. This gives the pudding a creamy base with fresh fruit in every bite.
Ingredient Notes & Easy Swaps
Chia seeds: Whisk twice so the seeds stay suspended. They need at least 4 hours to absorb the liquid and lose their dry crunch.
Vanilla almond milk and Greek yogurt: The listed combination makes a creamy but spoonable pudding. For dairy-free pudding, use a thick dairy-free yogurt. For a fully nut-free version, use soy, oat, or dairy milk and replace the sliced almonds with pumpkin or sunflower seeds; also verify the granola is nut-free.
Maple syrup and vanilla: Use unsweetened vanilla almond milk so the tablespoon of maple syrup controls the sweetness. If using sweetened milk, omit the maple syrup initially and taste after chilling.
Strawberries: Fresh berries hold their shape best. Thawed frozen berries should be drained well because their juice loosens the pudding.
Banana: Slice only at serving time to prevent browning and a soft, slippery texture during the 4-hour chill.
Granola and sliced almonds: Both are optional and should remain separate until serving. Use certified gluten-free granola if needed.
Strawberry Banana Chia Pudding
Description
Strawberry Banana Chia Pudding chills chia seeds with unsweetened vanilla almond milk, Greek yogurt, maple syrup, and vanilla until thick. Strawberries, freshly sliced banana, granola, and almonds turn it into a no-cook parfait-style breakfast.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened vanilla almond milk
- 1/2 cup nonfat plain Greek yogurt
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 medium banana, sliced just before serving
- 2 tbsp low-sugar granola (optional, for topping)
- 1 tbsp sliced almonds (optional)
Instructions
- 1Equipment: a medium bowl or wide-mouth jar, a small whisk or fork, a lid or cover, a knife, a cutting board, and 2 serving glasses or jars.
- 2Add the chia seeds, almond milk, Greek yogurt, maple syrup, and vanilla to the bowl or jar. Whisk for about 1 minute, scraping the bottom, until smooth with no visible chia clumps.
- 3Let the mixture stand for 5 minutes, then whisk for another 30 seconds to redistribute any seeds that settled.
- 4Cover and refrigerate for at least 4 hours or overnight, until thick like soft pudding and the seeds no longer taste dry or crunchy.
- 5At serving time, remove the green tops from the strawberries and slice them on the cutting board if not already prepared, then slice the banana; do not cut the banana during the initial mix.
- 6Divide half the pudding between the 2 serving glasses or jars. Add half the strawberries and banana, spoon on the remaining pudding, and finish with the remaining fruit.
- 7Add 1 tablespoon granola and 1/2 tablespoon sliced almonds to each serving if using. Serve cold.
Tips and Tricks
- 1
Whisk twice: The second mix after 5 minutes prevents a rubbery chia layer at the bottom.
- 2
Give the seeds enough time: Four hours is the minimum for a smooth, fully hydrated texture; overnight is ideal.
- 3
Cut banana only when serving: Less exposed time means less browning and a fresher texture.
- 4
Pack crunch separately: Granola and almonds soften in the pudding, so keep them dry until the first bite.
Nutrition
Serving size: 1/2 recipe
Calories: 328kcal, Protein: 13g, Carbs: 45g, Fat: 12g, Fiber: 12g, Sugar: 21g, Sodium: 130mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.