A creamy, fruity and nutritious chia seed pudding made with fresh strawberries — perfect for breakfast, snack, or healthy dessert.

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In a medium bowl or jar, whisk together almond milk, chia seeds, maple syrup, vanilla extract, and salt until well combined.
Gently fold in the chopped strawberries, reserving a few pieces for topping.
Cover and refrigerate for at least 2 hours or overnight, stirring once after 10–15 minutes to prevent clumping.
Once pudding has thickened, give it a good stir and check consistency. Add a splash of milk if it’s too thick.
Spoon into serving glasses or bowls and top with reserved strawberries and optional fresh mint.

You can substitute almond milk with oat, coconut, dairy milk, or any plant-based milk.
Adjust sweetness to taste — the natural strawberry flavor often reduces the need for added sweetener.
Letting it soak overnight improves creaminess and texture.
Variations: blend strawberries before mixing for a smoother pink pudding, or swirl in your favorite nut butter.