Strawberry Chia Seed Pudding Recipe

You already know that breakfast is an important meal. But at the same time, it’s easy to get in a routine, and it can quickly become the least exciting meal of the day. Borrrring.

This Blueberry Protein Chia Pudding breakfast recipe is  a perfect grab-and-go option busy morning. Forget the eggs, forget the oatmeal and let your creative juices flow!

Chia pudding breakfasts are healthy, easy, filling, and can also be used as a pick-me-up snack, because they’re…

Packed with fiber (13 grams)… helps your blood sugar stay stable and is great for your gut

High in protein (10 grams)… helps build lean muscle

Include healthy fats… helps you stay satisfied until the next meal

The best news… all the prep happens the night before.

When they sit overnight  in the fridge, these delectable puddings have a creamy texture, fantastic flavor and have a world of possibilities for all the toppings.

Prefer strawberries instead of blueberries? Swap it out!

Want to add almond butter? Be my guest!

What’s guaranteed is that they’ll leave you feeling guiltlessly satisfied and energized.

When you prepare the chia puddings, use a few mason jars so you can have breakfast ready to go all week long. You can store them for 7 days. Amazing, right?

Simple Strawberry Protein Chia Pudding


1 cup vanilla-flavored unsweetened almond milk
1 cup plain Greek yogurt
1 teaspoon pure vanilla extract
1/4 cup chia seeds
2 cups strawberries, hulled and chopped
1/4 cup sliced almonds or walnuts
Optional: If you want to increase the protein, add in a scoop of Kathy Smith vanilla protein powder!

1. In a medium bowl, gently whisk the almond milk, yogurt, and vanilla until just blended.
2. Whisk in the chia seeds; let stand 30 minutes.
3. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
4. The next day, in a medium bowl, toss the berries and mix in the almonds.
5. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.