These easy make-ahead chia puddings are a perfect meal-prep breakfast or breakfast on the go! Make a double batch and have breakfast ready for 4 days!
For the Chia Pudding:
- 1/2 cup unsweetened almond milk (regular or vanilla)
- 1/2 cup canned coconut milk
- 1/4 cup chia seeds
- 1/4 tsp vanilla extract or vanilla powder (optional)
- pinch salt (optional)
For the Fruit Layer::
- 2/3 cup strawberries* (fresh or frozen)
- 3–4 Tbsp orange juice
For the chia pudding:
In a medium bowl, whisk together almond milk, coconut milk, chia seeds, and vanilla and salt (if using). Whisk until seeds are well distributed. Set aside while you make fruit layer:
For the fruit layer:
Blend or mash together fruit and orange juice. (I like using an immersion blender for this)
Spoon fruit mixture into 2 (6-8oz+ capacity) jars.
Give the chia mixture one last mix, then gently scoop over the fruit layer. Cover and refrigerate a few hours, or overnight. Chia puddings will keep fresh for about 4 days.
*You can use almost ANY fruit you like here–blueberries, raspberries, blackberries, cherries, kiwi, mango, peach, etc. It all works! Depending on the kind of fruit and juice you use, you *may* find you prefer to add a little bit of honey or pure maple syrup to your fruit mixture if it tastes a little tart. It’s up to you!
**Similarly, if you have allergies, you can sub in cashew, soy, or dairy milk into this recipe. I like the combination of almond and coconut because it gives plenty of creaminess without tasting too strong. Use what you like and what works for you!
- Calories: 285kcal
- Sugar: 5g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 11g
- Protein: 7g
- Cholesterol: 0