Dessert

Strawberry Peanut Butter Chia Seed Pudding Recipe

Bylilan Sage February 8, 2026February 8, 2026

Introduction

This Strawberry Peanut Butter Chia Seed Pudding is a delicious and nutritious treat that’s perfect for breakfast or a healthy snack. Combining creamy peanut butter, fresh strawberries, and fiber-rich chia seeds, it offers a satisfying balance of flavors and textures.

A clear glass bowl shows a layered dessert placed on a wooden board over a white marbled surface. The bottom layer is a smooth, light brown spread. On top of that is a thick layer of gray chia pudding with small chia seeds visible. Around the inside edge of the glass, slices of red and white strawberries are pressed to the glass, showing their triangular shape. The top layer is a generous pile of rough-cut, bright red strawberry pieces, adding a fresh, juicy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup chia seeds
1 cup almond milk (or milk of choice)
1-2 tbsp maple syrup (or honey if not vegan)
2 tbsp peanut butter
1 cup strawberries

Instructions

Step 1: In a small bowl, combine the chia seeds, almond milk, and your chosen sweetener. Stir well until all ingredients are fully mixed.
Step 2: Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover with a lid or plastic wrap and refrigerate overnight. If short on time, allow it to rest at least 20 minutes to thicken.
Step 3: When ready to serve, remove the pudding from the fridge. Slice the strawberries thinly for decorating your serving cups.
Step 4: Press the sliced strawberries against the inside of each serving cup. Place one tablespoon of melted peanut butter at the bottom of each cup. Add half of the chia seed pudding mixture to each, then top with more sliced strawberries, a drizzle of melted peanut butter, and extra chia seeds for garnish.

Tips & Variations

For a smoother texture, blend the peanut butter with the milk before adding the chia seeds.
Substitute fresh strawberries with other berries or sliced bananas for variety.
Use natural or crunchy peanut butter depending on your texture preference.
Add a pinch of cinnamon or vanilla extract to enhance the flavor profile.

Storage

Store the chia seed pudding in an airtight container in the refrigerator for up to 3 days. For best texture, add fresh fruit toppings just before serving. Reheat is not recommended as it may alter the pudding’s consistency.

How to Serve

A clear glass cup shows a dessert with three layers: the bottom layer is smooth peanut butter in light brown, the middle layer is a white chia seed pudding with tiny black chia seeds, and the top layer is fresh red strawberry slices arranged along the inside edge of the glass and a pile of chopped strawberries on top. The top is drizzled with light brown peanut butter sauce and sprinkled with small black chia seeds. A silver spoon rests inside the glass, and the glass is placed on a wooden board against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can use any milk of your choice such as cow’s milk, soy milk, oat milk, or coconut milk. Choose your favorite to suit dietary needs and preferences.

What if I don’t have maple syrup or honey?

You can substitute with other sweeteners like agave nectar, coconut sugar, or a little stevia. Adjust the amount to your desired sweetness.

Strawberry Peanut Butter Chia Seed Pudding Recipe

★★★★★

4.4 from 129 reviews

Author: lilan
Total Time: 8 hours 15 minutes
Yield: 2 servings 1x
Diet: Vegan

Description

This strawberry peanut butter chia seed pudding is a delicious and nutritious breakfast or snack option that’s easy to prepare. Combining creamy peanut butter, fresh strawberries, and nutrient-packed chia seeds soaked overnight in almond milk, this pudding offers a delightful blend of flavors and textures with natural sweetness from maple syrup. It’s a vegan, gluten-free, and wholesome treat perfect for a quick energy boost or light dessert.

Ingredients

Scale

Chia Pudding

1/4 cup chia seeds
1 cup almond milk (or milk of choice)
1–2 tbsp maple syrup (or honey if not vegan)

Toppings & Mix-ins

2 tbsp peanut butter
1 cup strawberries

Instructions

Mix Chia Seeds: Add the chia seeds to a small bowl, pour in the almond milk and your chosen sweetener, then stir well until everything is fully combined.
Let Seeds Absorb Liquid: Allow the mixture to sit for 10 minutes, then stir again to prevent clumps. Cover the bowl with a lid or plastic wrap and refrigerate overnight. If pressed for time, let it rest a minimum of 20 minutes to thicken.
Prepare Strawberries: When ready to serve, remove the pudding from the fridge. Slice the strawberries thinly to decorate the serving cups or bowls.
Assemble Pudding: Press the sliced strawberries along the inside walls of your serving cup. Add one tablespoon of melted peanut butter to the bottom of each cup. Spoon half of the chia pudding mixture into each cup, then top with more sliced strawberries, a drizzle of melted peanut butter, and a sprinkle of extra chia seeds for garnish.

Notes

You can substitute almond milk with any milk of your choice like soy, oat, or dairy milk.
Maple syrup can be swapped with honey if not adhering to a vegan diet.
Melt the peanut butter gently for easier drizzling and presentation.
If you need to speed up the thickening process, soak chia seeds in warm milk for 15 minutes.
The pudding can be stored covered in the refrigerator for up to 3 days.
Adjust sweetness according to preference by varying the sweetener amount.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Keywords: chia seed pudding, peanut butter pudding, strawberry chia pudding, vegan breakfast, healthy snack, dairy-free dessert, gluten-free pudding

lilan Sage

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