Make use of seasonal fruit with this easy chia pudding recipe. Healthy seeds are soaked in dairy-free milk and sweetener and then topped with a 1-ingredient tangy kiwi puree!
This meal prep-friendly breakfast or brunch idea is highly customizable and fun to make.
It’s full of healthy nutrients and delicious flavors, keeps you full and is perfect for summer when served chilled!
Why you’ll love it
- Creamy, sweet and tangy
- Perfect for meal prep
- Satiating & satisfying
- Easily customizable
- Takes minutes to make
How to make kiwi chia pudding
Combine chia seeds with your favorite plant-based milk, syrup, and vanilla extract. Stir to combine, then divide between small serving glasses.
Place them in the fridge for 1-2 hours or overnight to create chia pudding!
If possible, give them a quick stir from time to time so that the seeds absorb the liquid equally.
Create the kiwi topping by blending fresh kiwi into a puree. Pour on top of your chia pudding and garnish with extra chopped kiwi, blueberries, and toasted coconut flakes.
Tips & substitutions
You can prepare the chia pudding up to 2 days ahead of time. No need to divide the mixture between individual glasses during meal prep — simply use any lidded container.
Instead of kiwi, try mango puree, berry compote, caramelized apples, strawberries, cherries, raspberries, nectarines, pineapple, sliced banana, or blackberries.
- Vegan yogurt
- Chocolate sauce
- Chopped nuts
- Coconut whipped cream
- Peanut butter or almond butter
- Dried fruit
- Orange zest
- Matcha powder
Meal prep & ingredient tips
Use your favorite dairy-free milk for this recipe. Coconut milk creates a very rich chia pudding, soy packs more protein, and almond or oat milk are lower in calories.
Chia pudding keeps well for up to 5 days in the fridge or several weeks in the freezer.
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