Strawberry Shortcake Chia Pudding
Strawberry season is here, and we’re leaning all the way in. This dreamy chia pudding is inspired by the nostalgic magic of strawberry shortcake—but with a fresh, nourishing twist. Think sweet, juicy strawberries layered with creamy coconut yogurt and a crunchy golden granola crumble... it’s giving dessert, but it’s breakfast-approved.
Perfect for spring mornings or warm-weather snacking, this recipe captures everything you love about that classic strawberry shortcake flavor—without the sugar crash. It’s light, bright, and beautifully balanced, thanks to the trio of textures: soft chia pudding, whipped-like yogurt, and that irresistible granola crunch.
Let’s talk glow from the inside out. Strawberries are rich in vitamin C, antioxidants, and fiber—making them a natural skin-supporter and inflammation-fighter. Chia seeds offer omega-3s, gut-loving fiber, and plant-based protein, helping to support blood sugar stability (hello, steady energy!) and hormone balance. Coconut yogurt brings in healthy fats and probiotics to support digestion and a happy gut microbiome—both crucial for hormonal health.
So yes, this is a feel-good recipe... but it’s also doing the most behind the scenes. 💫
🍓 Strawberry Shortcake Chia Pudding
Serves 1 | Gluten-free, dairy-free, vegan
Ingredients:- 1 cup unsweetened milk of choice (I used coconut)
- 4 tbsp chia seeds
- 1 scoop protein powder (optional – I used Truvani vanilla)
- ½ tsp pure vanilla extract
- ⅓ cup coconut yogurt
- About ½ cup fresh strawberries, plus more for layering
- Your favorite granola
- Blend milk with 4–5 strawberries until smooth.
- Whisk in protein powder if using.
- Add chia seeds and vanilla; whisk again.
- Cover and chill for at least 3 hours or overnight.
- Layer in a 16 oz mason jar: granola, chia pudding, strawberries, more granola, coconut yogurt, and toppings.
Storage: Keeps in fridge for up to 3 days.