Meal Prep Chia Pudding

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We’ve been making this Meal Prep Chia Pudding for years now because it’s super tasty and so easy to make. You can customize the fruit toppings with whatever you have on hand, as well as with frozen fruit!

Meal Prep Chia Pudding | Get Inspired Everyday!

We started making chia puddings as part of our weekly meal prep for about 7 years now. And you know what? It’s still just as easy, and just as tasty! Combine that with the fact you can add whatever fruit topping you’d like to this creamy pudding, and it’s easy to see why this is a staple in our house.

The inspiration for this pudding started with my Tropical Coconut Chia Pudding Jars I published around 7 years ago. This recipe has some similarities, because it’s sort of evolved over years and years of making that recipe without measuring. This version is also portioned out more for a snack/small breakfast size. I’ve also included our favorite fruit toppings below as well.

Meal Prep Chia Pudding recipe with fruit toppings!

This way you can customize your chia puddings depending on what you’re craving. Or simply top each pudding with a different fruit so you never get bored throughout the week.

I’ve also been using 100% frozen fruit lately since the only fresh fruit we have around at the moment is apples. Our go-to favorites are what you see here with berries and mango. Although I have to say, I haven’t found a fruit that I don’t like with this pudding yet.

And so now it’s time for how-to make this Meal Prep Chia Pudding:

Easily prep chia pudding in the blender!

Add the coconut milk, maple syrup, water, vanilla extract, almond extract, ground cardamom, and sea salt to the blender. Blend until combined. This takes just seconds in a blender, but you can also whisk them together by hand. Then stir in the chia seeds by hand.

Portioning our meal prep chia pudding for each day of the week!

Next it’s time to portion out the chia pudding into your choice of containers. I love using 1-cup Mason jars for this recipe. This allows for 1/2 cup pudding, some room for fruit, and a bit leftover for mixing it together.

Meal Prep Chia Pudding recipe topped with different fruits!

And finally it’s time to top your puddings with whatever fruit you’d like. Pictured here is local huckleberries, (wild blueberries are the closest thing I know for substitutions) strawberries, and mango.

Fruit toppings for chia pudding:

Meal Prep Chia Pudding | Get Inspired Everyday!

More chia pudding inspiration:

Meal Prep Chia Pudding Recipe | Get Inspired Everyday!

Fun Fact: Chia seeds are loaded with fiber, anti-oxidants, Omega-3 fatty acids, and they’re rich in vitamins and minerals as well!

In my book this makes chia pudding a great option for everything from breakfast to dessert. And it doesn’t hurt that this is so easy to meal prep to have on hand as well.

I do hope you get a chance to make this soon! If you do make it, I’d love it if you’d leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.

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Meal Prep Chia Pudding recipe topped with different fruits!

Meal Prep Chia Pudding

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5 from 1 review

  • Author: Kari
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This chia pudding is so creamy and decadent, yet still healthy enough to easily be breakfast!



1 can (13.66 oz or 403ml) full fat coconut milk

1/4 cup Grade A amber maple syrup

1/2 cup water

1 Tablespoon vanilla extract

1/2 Teaspoon almond extract

1/2 Teaspoon ground cardamom, cinnamon is good for a variation

Pinch of sea salt

1/2 cup chia seeds


2 cups frozen berries and/or mango chunks, about 1/3 cup per jar

Or 2 cups any fruit sauce recipe linked to in the post


Place the coconut milk, maple syrup, water, vanilla & almond extracts, ground cardamom, and sea salt into a blender and blend a few second on low until smooth. Or you can whisk it together by hand.

Stir in the chia seeds and portion out the pudding into containers of your choice. I like to use the 1-cup Mason jars and pour 1/2 cup pudding into each for a total of 6 jars. Then set the jars in the fridge to allow the chia seeds to thicken before adding the fruit on top, about 10 minutes.

Top each jar with about 1/3 cup frozen fruit and place a lid on each container. Place the containers in the fridge and eat within 4-5 days.


The nutritional information was calculated with frozen blueberries as the fruit topping.

  • Prep Time: 15 minutes
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American

4 thoughts on “Meal Prep Chia Pudding”

  1. So…my coconut milk curdled. Not sure what I might have done wrong. I added corn flour- which seemed to stabilize it. Just wondering if you have any tips

    • I don’t think you did anything wrong, that can happen on occasion with any coconut milk that doesn’t have a stabilizer added like guar gum. I’ve never had it happen with Thai Kitchen, but it’s happened to me a couple of times with the Native Forest Simple without the guar gum. Do you know what brand you usually use?

  2. So good ! I have been used to making a similar recipe with almond milk, but this one is delicious as well … nice to change ! Thank you so much for all your posts, they are indeed, inspiring !

    • Thanks so much, it means a lot to know you’ve found the posts useful and inspiring and I’m so glad you enjoyed this chia pudding!


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