11 Fruity Chia Pudding Breakfast Ideas You Can Make In 10 Minutes

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Some time ago I wrote about this chia pudding recipe. To this day, that’s one of the most popular recipes on the whole website and it got me thinking: “What other chia pudding recipes are there we should try?”. Well, this list is the result of that brainstorming session. These recipes are a treat for your taste buds and your eyes, enjoy!

Kiwi and Strawberry Chia Pudding

Ingredients:

• 1 cup of almond milk
• 3 tablespoons of chia seeds
• 1 tablespoon of agave or maple syrup
• 1 ripe kiwi, peeled and chopped
• 4-5 strawberries, sliced
• 1/2 teaspoon of vanilla extract

Instructions:

• In a bowl, mix the almond milk, chia seeds, agave/maple syrup, and vanilla extract.
• Let the mixture sit for about 5-10 minutes. Stir occasionally to prevent clumping.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• When ready to serve, give the pudding a light stir.
• Layer the kiwi and strawberry pieces on top for a fruity finish.

Pineapple and Mint Chia Pudding

Ingredients:

• 1 cup coconut milk
• 3 tablespoons chia seeds
• 1/2 cup fresh pineapple chunks
• 1 tablespoon agave or maple syrup (optional)
• Fresh mint leaves, chopped

Instructions:

• Mix coconut milk and chia seeds in a bowl.
• Let it sit for 10 minutes, then stir again.
• Add pineapple chunks and agave/maple syrup, if using.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• Top with chopped mint leaves before serving.

Orange and Blueberry Chia Pudding

Ingredients:

• 1 cup almond milk (or any milk of choice)
• 3 tbsp chia seeds
• 1 tbsp agave or maple syrup
• 1/2 tsp vanilla extract
• 1 orange, peeled and segmented
• 1/2 cup fresh blueberries

Instructions:

• In a bowl, mix almond milk, chia seeds, agave/maple syrup, and vanilla extract.
• Let it sit for about 10 minutes, stirring occasionally.
• Once the mixture thickens, layer it in a jar or bowl with orange segments and blueberries.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• Top with more fruit if desired.

Papaya and Passionfruit Chia Pudding

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon agave or maple syrup
• 1/2 papaya, diced
• 2 passionfruits, pulp only
• 1/2 teaspoon vanilla extract

Instructions:

• Mix chia seeds, almond milk, agave or maple syrup, and vanilla extract in a bowl. Stir well.
• Let it sit for 10 minutes. Stir again to avoid clumps.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• Top with diced papaya and passionfruit pulp before serving.

Mango and Orange Chia Pudding

Ingredients:

• 1 cup mango, chopped
• 1 cup orange juice
• 1 cup coconut milk
• 1/4 cup chia seeds
• 1-2 tbsp agave or maple syrup (optional for sweetness)

Instructions:

1. Blend the mango and orange juice until smooth.
2. Mix the blended mixture with coconut milk in a bowl.
3. Stir in the chia seeds until well combined.
4. Sweeten with agave/maple syrup if desired.
5. Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.

Lime and Blackberry Chia Pudding

Ingredients:

• 2 tablespoons chia seeds
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/2 cup fresh blackberries
• 1-2 teaspoons agave or maple syrup (optional)
• A few mint leaves for garnish (optional)

Instructions:

• Mix chia seeds, almond milk, lime juice, and lime zest in a bowl.
• Stir well to prevent clumps.
• Let it sit for a few minutes and stir again.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• When ready, top with fresh blackberries.
• Add agave or maple syrup if you like it sweeter.
• Garnish with mint leaves if desired.

Grapefruit and Pomegranate Chia Pudding

Ingredients:

• 1 cup almond milk
• 3 tablespoons chia seeds
• 1 tablespoon agave or maple syrup
• 1/2 grapefruit, segmented
• 1/4 cup pomegranate seeds
• A pinch of salt
• Fresh mint leaves (optional)

Instructions:

1. Mix almond milk, chia seeds, agave or maple syrup, and a pinch of salt in a bowl.
2. Stir well and let it sit for 10 minutes. Then stir again to prevent clumping.
3. Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
4. Once ready, top the chia pudding with grapefruit segments and pomegranate seeds.
5. Add mint leaves for an extra fresh kick if you like.

Lemon and Raspberry Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/4 cup fresh raspberries
• 1 tablespoon lemon juice

Instructions:

1. In a bowl, mix chia seeds and almond milk.
2. Add maple syrup, vanilla extract, lemon juice, and lemon zest.
3. Stir well to combine.
4. Let it sit for 10 minutes, stirring occasionally.
5. Once it thickens, top with fresh raspberries.
6. Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.

Strawberry and Lemon Chia Pudding

Strawberry and lemon chia pudding is a fresh and tangy option for breakfast.

Ingredients:

• 1 cup almond milk
• 3 tablespoons chia seeds
• 1/2 cup strawberries, chopped
• 1 tablespoon lemon juice
• 1 tablespoon agave or maple syrup
• 1/2 teaspoon lemon zest

Instructions:

• Mix the almond milk, chia seeds, lemon juice, agave or maple syrup, and lemon zest in a bowl.
• Stir well until everything is combined.
• Let the mixture sit for about 10 minutes, then stir again to prevent clumps.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• Before serving, top with chopped strawberries.

Watermelon and Kiwi Chia Pudding

Ingredients:

• 1 cup watermelon, diced
• 2 kiwis, peeled and sliced
• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon agave or maple syrup
• Fresh mint leaves (optional for garnish)

Instructions:

• Blend the watermelon until smooth.
• In a bowl, mix chia seeds, almond milk, and agave or maple syrup
• Let the mixture sit for 10 minutes, then stir to prevent clumping.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• Serve by layering the chia pudding, kiwi slices, and watermelon puree.
• Garnish with fresh mint leaves if desired.

Acerola Cherry and Pineapple Chia Pudding

Ingredients:

• 2 tablespoons chia seeds
• 1/2 cup coconut milk
• 1/4 cup pineapple chunks
• 2 tablespoons acerola cherry juice
• 1 tablespoon maple syrup (optional)

Instructions:

• Mix chia seeds and coconut milk in a bowl.
• Stir in pineapple chunks and acerola cherry juice.
• Add maple syrup if you like it sweeter.
• Let it sit for 10 minutes to thicken.
• Cover and refrigerate for at least 30 minutes or overnight if you want a thicker pudding.
• Stir again and enjoy!