Packed with flavor and nutritional benefits including 8 grams of fiber, this Coconut Ginger Chia Seed Pudding is one of my go-tos when I need a quick breakfast or afternoon snack. It’s the perfect balance between light and indulgent when you want something tasty but still intentional and takes less than 10 minute to prep 4 servings.
This Coconut Ginger Chia Seed pudding is an incredibly simple, make-ahead breakfast recipe that delivers big on both flavor and nutritional benefits. The recipe is also endlessly customizable to suit your mood and the season. Made with a blend of coconut water and coconut milk, it’s lighter and more refreshing, yet still creamy without relying on dairy. And the vanilla and maple syrup provide a touch of sweetness without the mid afternoon sugar crash.
Chia seeds provide an impressive amount of fiber, plant-based protein, and essential omega-3. They also keep you full without feeling heavy, which is why this is the perfect breakfast or snack to get you through the day energized and feeling full. Light yet satisfying, nourishing yet indulgent, this chia seed pudding recipe was developed and designed to make healthy eating feel effortless and enjoyable.
Jump to:
- Why You’ll Love this Overnight Chia Pudding
- Best Chia Pudding Recipe Ingredients
- How to Make Healthy Chia Seed Pudding
- Easy Variations
- Tips For Making The Best Chia Seed Pudding
- Serving Suggestions
- How to Store Healthy Chia Seed Pudding
- Chia Pudding FAQs
- More Meal Prep Breakfast Recipes
- Did you make this recipe?
- Easy Chia Pudding
Why You’ll Love this Overnight Chia Pudding
- A fantastic and easy light breakfast or snack that you can prepare ahead of time and enjoy throughout the week.
- Chia seed pudding is very high in fiber and healthy fats, along with a decent dose of protein.
- Customizable with a variety of milk bases as well as fruit or nutty toppings for all sorts of chia seed pudding flavors.
Best Chia Pudding Recipe Ingredients
Chia seed pudding ingredients are easily found at any grocery store. They provide exceptional fiber to support digestion, plant-based protein for sustained energy, and essential omega-3 fatty acids.
- 1 cup coconut water – Provides minerals and electrolytes not present in regular water
- 1 cup lite coconut milk – Can be subbed for your favorite milk
- ½ cup chia seeds – High in fiber and healthy fats
- ½ teaspoon fresh grated ginger – Fresh ginger supports digestion and offers anti-inflammatory benefits
- 2 tablespoon maple syrup – For a touch of natural sweetness
- 1 teaspoon vanilla extract – Use a quality extract for best flavor
- Fresh fruit toppings – I love persimmons and pomegranate arils as well as shredded coconut
To Make a Single Serving Chia Pudding
- ¼ cup coconut water
- ¼ cup lite coconut milk
- 2 tablespoon chia seeds
- ⅛ teaspoon fresh grated ginger
- ½ tablespoon maple syrup
- Splash of vanilla extract
How to Make Healthy Chia Seed Pudding
Prep the Liquid base
Begin by shaking the can of coconut milk really, really well to mix everything. I sometimes transfer to a separate lidded jar to better shake the contents. Once the coconut milk is ready, add it, along with the coconut water, vanilla, maple syrup and ginger to a large bowl.
Add the chia seeds
Add the chia seeds to the large bowl and mix very well to fully incorporate the seeds with the liquid, making sure to scrape the bottom and sides of the bowl. Chia seeds easily clump together so you want to make sure to mix together very well.
Place in Meal Prep Containers
Add the prepared chia seed pudding to 4 individual meal prep containers like a small mason jar. Cover tightly and shake each jar a couple of times before storing in the fridge.
Refrigerate and wait!
Refrigerate for at least 2 hours (or ideally overnight).
When ready to eat, garnish with your favorite toppings including fruit, shredded coconut or chopped nuts.
Easy Variations
- You can sub the coconut milk and coconut water for any plant based milk you prefer, it will just lose a bit of the coconut flavor.
- If using regular coconut milk (not light), make sure to only use 3 tablespoons as it is thicker, along with ⅓ cup of coconut water.
- Use honey or agave in place of maple syrup, but the flavor will change slightly
- Add any fresh fruit or dried fruit toppings that are in season, as well as chopped nuts
- Increase the protein content by adding 1 or 2 tablespoons of protein powder, Greek yogurt or blended cottage cheese.
Tips For Making The Best Chia Seed Pudding
- For best results, mix the chia seeds and liquid in a larger container so you can fully incorporate the chia into the liquid, then transfer to individual prep containers. Once transferred to a lidded container, give the mixture a few good shakes before storing in the fridge to set. Chia clumps fast, so work quickly to stir all ingredients together for best results in consistency.
- Let it chill for at least 2 hours for the liquid to fully absorb into the chia seeds.
- Use fresh chia seeds for best absorption. Old chia seeds don’t absorb liquid as well. If your pudding never thickens, stale seeds are usually the culprit.
Serving Suggestions
If using a firmer fruit like apples, pomegranates, persimmons, etc, you can prepare the chia seed pudding and combine with the fresh fruit and store in the fridge for up to 5 days. If you are using a more delicate fruit like raspberries, it is better to add them to the chia pudding just before serving.
How to Store Healthy Chia Seed Pudding
Store your chia pudding in the refrigerator in an airtight container for up to 5 days. Individual meal prep containers like a small 4 oz mason jar work great for personal servings.
Chia Pudding FAQs
Chia pudding will set within 2-3 hours, but for best texture and flavor results, it’s best to let it set in the fridge overnight.
When stored properly in an airtight container and refrigerated, chia pudding will last up to 5 days.
The best ratio for chia seeds to milk is 2 tablespoons of chia to ½ cup liquid. You can use plant-based or dairy-based milk to rehydrate the seeds.
More Meal Prep Breakfast Recipes
- Peanut Butter Overnight Oats
- Vanilla Coffee Overnight Oats
- Greek Yogurt Pumpkin Pancakes
- High Protein Banana Muffins
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Easy Chia Pudding
Equipment
Ingredients
- 1 cup Coconut water
- 1 cup Light Coconut milk see note if using full fat coconut milk
- ½ teaspoon Ginger grated
- 2 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- ½ cup Chia seeds
Instructions
- Begin by shaking the can of coconut milk really, really well to mix everything. Once the coconut milk is ready, add it, along with the coconut water, vanilla, maple syrup and ginger to a large bowl.1 cup Coconut water, 1 cup Light Coconut milk, ½ teaspoon Ginger, 2 tablespoon Maple syrup, 1 teaspoon Vanilla extract
- Add the chia seeds to the large bowl and mix very well to fully incorporate the seeds with the liquid, making sure to scrape the bottom and sides of the bowl. Chia seeds easily clump together so you want to make sure to mix together very well.½ cup Chia seeds
- Add the prepared chia seed pudding to 4 individual meal prep containers like a small mason jar. Cover tightly and shake each jar a couple of times before storing in the fridge.
- Refrigerate for at least 2 hours (or ideally overnight). When ready to eat, garnish with your favorite toppings including fruit, shredded coconut or chopped nuts.
Notes
To Make a Single Serving Chia Pudding
- ¼ cup coconut water
- ¼ cup lite coconut milk
- 2 tablespoon chia seeds
- ⅛ teaspoon fresh grated ginger
- ½ tablespoon maple syrup
- Splash of vanilla extract
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