Vanilla Chia Pudding with Strawberries and Flaked Almonds recipe

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Greek yoghurt and vanilla flavoured chia pudding, layered with fresh strawberries and toasted, flaked almonds.

  • Prep10m
  • Total10m

A simple and not overly sweet chia pudding, inspired by Dean and Deluca’s tiny pots, which we ate for breakfast in New York years ago.

One batch makes four servings and keeps in the fridge for a couple of days. Top with any soft fruit (raspberries work well) but I usually go for strawberries, flaked almonds and extra vanilla bean paste. I've categoried this recipe under Breakfast but we often eat it for Dessert too.


To make this vegan use a milk alternative and soy or coconut yoghurt.


Vanilla Chia Pudding with Strawberries and Flaked Almonds

  • Prep10m
  • Total10m
Serves: 4


Vanilla chia pudding

  • 4 tbsp chia seeds
  • 150g Greek yoghurt
  • ¼ tsp vanilla bean paste (plus more to drizzle)
  • 1-2 tsp honey (adjust to taste)
  • 100ml milk of your choice (I use a mixture of goat and soy)
  • 3 large fresh strawberries (or any berries)
  • 1 tbsp toasted, flaked almonds

You will need

  • 0.5 litre jar (I use Ikea Korken)


  1. Chia pudding: Add 4 tablespoons of chia seeds, 150g of Greek yoghurt, ¼ teaspoon of vanilla bean paste and 1-2 teaspoons of honey to a 0.5 litre jar. Stir until combined.
  2. Stir in 100ml of milk then cover and place in the fridge for at least an hour or overnight.
  3. To serve: Dice 3 large strawberries. Spoon some of the chia pudding into small pots. Add a layer of strawberries (save some for the top). Add more pudding then finish with the remaining strawberries and 1 tablespoon of toasted, flaked almonds. Drizzle over a tiny amount of vanilla bean paste.

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