Four jars of Fruit on the Bottom Chia Pudding (Paleo & Whole30)

Fruit on the Bottom Chia Pudding

  • Author: Emily
  • Yield: 2 1x


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)
  • 34 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