Chia Pudding with Strawberries

Just a little bit of maple syrup, vanilla, and cinnamon make this simple chia pudding recipe totally delicious. Sliced fresh strawberries add bright color and flavor, but just about any fresh fruit would work well with this dessert.

By Darshana Thacker Wendel,


  • 1 cup unsweetened almond milk
  • ¼ cup chia seeds
  • 2 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 cup strawberries, sliced into ½-inch pieces


  • In a blender or food processor combine the almond milk, chia seeds, maple syrup, cinnamon, and vanilla. Cover and blend or process 1 minute. Transfer mixture to a bowl. Cover and chill at least 1 hour.
  • To serve, stir chilled pudding, and serve topped with strawberries.

Comments (7)

(5 from 3 votes)

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At the top it says that the recipe makes 4 cups, however there is on 1 cup of milk used. Is the 4 cups a typo?

Kelcie Røe

It makes 4 servings in which each is distributed among 4 glasses or “cups.” Hope that helps!


So simple to make. My co-op only had black chia seeds so it came out a little bitter. Will have to wait until my state has fresh strawberries before I make it again so it won't be so bitter.


I put it into 3 cups, divide between them, or any small desert bowl..that's plenty per person..I use dates instead of maple and a couple of teaspoons cacao powder is good..

Bev Shinder

I can’t wait to try !!

Bev Shinder

Sounds great! I love to try new things


I'd love to take the course, but I cannot afford it right now. I will continue to browse your site and what it offers. I'm a foodie so much that now I must learn and practice the best possible way to have a plant-based diet.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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