Juicy strawberries are the star ingredient in these vibrant chia seed puddings. Orange juice, plant-based milk, and a dash of maple syrup add extra flavor to the jammy berries, ensuring each bite is filled with heavenly flavor. The absorbent chia seeds create a thick, satisfying pudding after sitting in the fruit purée for a few hours, and topping each serving with fresh berries creates a delicious textural contrast. Enjoy a strawberry chia seed pudding for either breakfast or dessert, and feel free to get creative with your toppings as well—bananas, granola, or cacao nibs would all be delicious add-ons! 

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 6 cups sliced fresh strawberries
  • ½ cup orange juice
  • ¾ cup unsweetened, unflavored plant-based milk
  • ¼ cup chia seeds
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract


  • In a medium saucepan combine 3 cups of the strawberries and the orange juice. Mash until berries are coarsely chopped. Cook over medium until mixture has a jam-like consistency, about 20 minutes. Cool 15 minutes.
  • In a medium bowl whisk together milk, chia seeds, maple syrup, and vanilla. Stir in cooked strawberries. Cover and chill at least 3 hours or overnight.
  • Spoon pudding and the remaining 3 cups fresh strawberries into serving dishes or glasses.

Comments (6)

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Pudding very good! Light, not too sweet! I used blood orange fresh squeezed juice. The color adds to strawberry color and helps counter the greying aspect of chia seeds


I wonder if frozen strawberries can be used? Fresh strawberries are not always available and if they are not organic, I do not purchase. This sounds delicious!

Lisa, Forks Over Knives Support

Hi Tricia, While we haven't tested this, it's highly likely that the pudding could be made with frozen strawberries, since they're doing to be cooked down anyway. The recipe calls for 6 cups of strawberries divided, with half being used to top the pudding. Using frozen strawberries on top of the pudding is a bit trickier: Frozen strawberries are too hard to bite into when frozen, and defrosted will lose their structure, which you may or may not like. You could use another fresh fruit to top the pudding, or try the defrosted frozen strawberries. Good luck. Let us know if you decide to try it!


This sounds delicious! You can simply omit the maple syrup if a less sweet recipe is preferred.

J Gee

There’s way too much sugar (1/2 cup OJ + 2 TBSP maple syrup) in this recipe to be healthy. Too much added sugar in what we consume is the cause of a lot of weight gain and illness. Please provide recipes that are more healthful from a sugar limiting perspective.

Gen T

I would just add water and a few dates in when cooking the strawberries. There. Less sugar. Done! 😃

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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