Wash, hull, and chop the strawberries. Reserve a few slices for topping if desired.

Add the strawberries, milk, Greek yogurt, maple syrup or honey, vanilla extract, and optional salt to a blender.

Blend until smooth and evenly pink. Taste and adjust the sweetness if needed.

Pour the strawberry mixture into a bowl or large jar.

Add the chia seeds and whisk thoroughly until evenly distributed.

Let the mixture stand for 5-10 minutes, then stir again to break up any clumps.

Cover and refrigerate for at least 4 hours or overnight, until thick and spoonable.

Stir before serving. Add a splash of milk if the pudding is too thick, or refrigerate longer if it needs to thicken.

Divide into serving bowls or jars and garnish with fresh strawberries, extra Greek yogurt, chopped nuts, or granola.

Serve chilled and refrigerate any leftovers in an airtight container for up to 3-4 days.