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Meal Prep Chia Pudding

Ready to meal prep some chia pudding? Chia pudding is great for breakfast (or any meal of the day) and it’s even better when you can make a large batch, freeze it for several weeks and then just thaw as needed. Yes, you can freeze chia pudding!

This recipe is based on my basic Chia Pudding recipe and also includes my Chocolate Chia Pudding. With those two bases and a variety of toppings, you have endless flavor combinations.

Chia pudding meal prepped into glass containers.

You know I love chia pudding. But want to know what I love even more? Meal prepping chia pudding for an easy, healthy breakfast, lunch, snack or even dessert.

Months ago I made an extra large batch of chia pudding but knew I’d never be able to eat it all within 5 days. Nor did I want to eat the same thing 5 days in a row. So I decided to test if chia pudding could be frozen, then thawed and still retain it’s texture and flavor. The result? It sure can!

From that point on, my approach to making chia pudding was completely transformed. Because instead of making a single batch as needed, I started making 5-10 individual servings of chia pudding and freezing them. I now had up to 10 healthy meals that would last for weeks in the freezer. All I had to do was thaw and enjoy. Talk about delicious meal prep.

How to Meal Prep Chia Pudding

I’ve included the amount for an individual serving of chia pudding in the recipe card below. But you can adapt it to any quantity. Want to make 4 servings? Just multiply it times 4 (hint: that’s 1/2 cup of chia seeds and 2 cups of milk). You get the idea.

  • Add: the chia seeds and milk to a container. Depending on the type of milk you used, you can add a sweetener or leave it off.
  • Mix: all of the ingredients together until well blended.
  • Wait: 15 minutes or until the chia seeds have started to gel. Then stir again.
  • Add: your favorite toppings (I’ve listed some ideas below).
  • Secure: with a lid and place in the fridge or freezer.

It’s that easy! If you’ve frozen the chia pudding, just remove the individual container of chia pudding from the freezer and place it in the fridge the night before you’d like to enjoy. It will thaw overnight. Sometimes, if your fridge is really cold it may not thaw completely. If that happens, just leave it on the counter for 5-10 minutes. Give it a stir and enjoy!

Now here’s the even more delicious part. You can do this same thing with my Chocolate Chia Pudding recipe. So instead of meal prepping breakfast, you can meal prep dessert. It’s perfect for when you get a chocolate craving but don’t want to overindulge. Sort of like whipping up my individual Chocolate Mug Cake.

Watch My Meal Prep Chia Pudding Video

While it’s easy to make this recipe, it always helps to watch a step-by-step video tutorial. Give it a watch!

Using Fresh Fruit Versus Frozen Fruit

If you’ve grabbed some fresh fruit from the market, by all means use fresh fruit. But you can certainly use frozen fruit as well. My favorite is a bag of mixed berries. All you have to do is open the bag and pour on top of the chia pudding. And you don’t have to worry about the berries being frozen because it’s going straight back into the fridge or freezer.

Using frozen berries is a great way to save money on organic fruit as well. I love both the organic mixed berries and organic tropical fruit blend from Whole Foods.

Chia pudding meal prepped with fresh fruit in glass containers.

What Topping are Best?

This recipe is extremely versatile with an endless amount of flavor options. I love using fresh fruit, but you could also use fruit purées, nut butters (like my homemade almond butter), dried fruit and spices (cinnamon, nutmeg and cardamom are great).

Just refrain from adding nuts and seeds before storing as they’ll go soggy. Add nuts and seeds after the chia pudding has thawed and right before serving.

The topping combinations I show in the video above are:

  • Strawberries + blueberries + raspberries
  • Mango + shredded coconut
  • Nectarines + candied ginger
  • Pineapple + mango + kiwi
  • Blueberry puree + almond butter + blackberries
  • Raspberries + shredded coconut (on the chocolate chia pudding)

Chia pudding meal prepped with fresh fruit in glass containers.

How Long Will The Meal Prepped Chia Pudding Last?

It will last for up to 5 days in the fridge or for several weeks in the freezer. I also recommend using containers that aren’t too big, so you have less air. The 1/4 liter Weck Jars are my absolutely favorite storage containers for this. There’s enough room for the chia pudding plus a good amount of fresh fruit toppings. They stack beautifully as well!

Which Milk Should You Use?

You can use any milk you’d like, dairy or dairy-free. My favorite is my homemade cashew milk, but you could use almond milk, banana milk, coconut milk, hemp milk or any other milk you prefer.

Because I add sweetener and vanilla extract to my homemade cashew milk, I don’t add any additional sweetener to the chia pudding recipe. But if you buy an unsweetened milk, it’s up to you. Sweetener is certainly not needed when you’re adding all that delicious fruit.

More Chia Seed Recipes You’ll Love

Chia seeds are loaded with health benefits and I love making recipes with them. Here’s a few of my favorites:

I’ve also got a bonus for you! If you’re on my email list you’ll get a fancy PDF of this recipe that you can stick to your fridge or keep in your kitchen.

If you’re not yet on my email list, make sure to sign up here. You’ll also receive downloadable PDF guides of my entire meal series, including my original meal prep ideas, meal prep for spring, meal prep for summer and meal prep for winter. Meal prep for fall is coming this year!

Chia pudding meal prepped with fresh fruit in glass containers.
5 from 8 votes

Meal Prep Chia Pudding

Prep Time: 15 mins
Resting Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 1 serving
Author: Lisa Bryan
Print Recipe Pin Recipe
Meal prep some chia pudding! You can make a large batch, freeze it for several weeks and then thaw as needed. It's easy, healthy and delicious.

Ingredients

Basic Chia Pudding

  • 2 tbsp chia seeds
  • 1/2 cup milk
  • 1 tsp (optional) maple syrup or other sweetener
  • 1/2 tsp (optional) vanilla extract

Chocolate Chia Pudding

  • 2 tbsp chia seeds
  • 1/2 cup milk
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Optional Toppings

  • Berries
  • Mango
  • Pineapple
  • Peaches
  • Nectarines
  • Apricots
  • Kiwi
  • Cherries
  • Oranges
  • Fruit Purées
  • Nut Butters
  • Dried Fruit
  • Cacao Nibs
  • Spices
  • Shredded Coconut
  • Candied Ginger
  • Nuts and Seeds

Instructions

  • Add the chia seeds and milk to a small glass jar and stir together.
  • Let the chia seeds sit for 15 minutes (they should start to thicken and gel), then stir again.
  • Add your favorite fruit and toppings, then secure with a lid.
  • Place the chia pudding in the refrigerator or freezer.

Lisa's Tips

  • If your chia seeds don't gel and thicken after 15 minutes, it's likely you've got dud chia seeds. Chia seeds can go bad if they've been sitting in your pantry too long or not stored in an air-tight container. Just buy new chia seeds and try again! 

Nutrition

Calories: 191kcal, Carbohydrates: 16g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 56mg, Potassium: 259mg, Fiber: 8g, Sugar: 6g, Vitamin A: 200IU, Calcium: 289mg, Iron: 1.9mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: chia pudding, meal prep
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

 

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34 comments on “Meal Prep Chia Pudding”

  1. Hi Lisa,

    I bought my chia seeds recently so they should be good, but the pudding still did not gel. Are there any other tricks?

    • Hi Kim – Make sure the ratio is correct with 2 tablespoons of chia seeds and 1/2 cup milk. Sometimes if there is too much milk, it won’t gel up as fast!

  2. Looks wonderful. How do you defrost?

    • Hi Suzy – You can either put it in the fridge the night before to thaw, or you can just let it sit on the counter for 5-10 minutes :)

  3. I love these recipes for chia pudding! What size are your containers and where did you get them? And how long will the pudding last in the fridge once you make it?

    • Hi Anita – You can find the link to the containers in my shop page :) You can also store them in the fridge for up to a week, or place in the freezer for a few more weeks!

  4. Love your stuff. Thank you so much for sharing!!! Your a great inspiration. Cant wait to start prepping.

  5. Hi! I stumbled across your chia seed pudding meal prep video on YouTube while in the midst of making some for the first time and came to your blog to check it out. Just wanted to say you made a simple math mistake in the blog portion of this – quadrupling the recipe means you’d use just two cups of milk, not four as stated in your hint. I imagine that’d make a really watery chia… soup! Anyway, I actually started with another recipe that I’d quadrupled which called for just a quarter cup of milk per two tablespoons of chia seeds and added another half cup to mine to see how a 3-1 ratio works. I suppose it’s all about experimenting!

  6. Have you tried prepare and freeze your chia pudding with coconut milk?

  7. just made some chia pudding, and my 19 yr said he really likes it! Score one for mom with your help Lisa. ?

    • Hi Julie – I’m so glad your son loves it! Such a great healthy snack/meal to give to your kids :)

  8. I am new at this ..getting excited to try.

  9. Love this recipe! I’d never even thought of meal prepping chia pudding. It’s such a great healthy snack and it’s so much easier now that I can make it in bulk. Lisa’s favour suggestions are amazing. Thanks Lisa!

  10. I have made chia pudding before but never came back to it. However, your recipe, your beautifully simple presentation and the help of videos has inspired me and I’ve made it for the last three days in various flavors. My three kids are thrilled! You have a real talent in showing how simple and satisfying healthy eating can be. I am grateful for your inspiration!

  11. So easy and delicious!

  12. My all time favorite. Super easy. Great ideas to transform it from just plan chia pudding. Love. Never knew about chia pudding until I found this site. Thank you, Lisa. 

  13. Lisa,
    This is the first time that I have written a comment on anyone’s blog relating to food, but I just couldn’t keep silent.
    Today was the first day that I watched one of your videos. I had been curious about chia pudding and tried it once before, but I wasn’t sold on it–
    I’m not sure what happened ?
    However, recently my health has demanded that I take a much more active approach to food consumption (especially in regard to gluten, dairy milk, and sugar), which all seems so overwhelming when those items truly touched on about 90-95% of my eating. So, in light of that, maybe you can imagine my elation at having your channel and now blog as a resource.

    I literally just now got done making some chia pudding according to your simple but delicious recipe, using what I had on hand (coconut milk, frozen blueberries, frozen pineapple, lychee, fresh golden kiwi, unsweetened shredded coconut and homemade ginger honey that I made a while ago) and I am sold! Both on the chia pudding and on your guidance. I ended up making 3 more servings that I put in the freezer ?
    In all of the servings I used coconut milk and ginger honey (to include the chocolate pudding)
    In the chocolate pudding, I used 1/2 & 1/2 dutch and regular chocolate. And put some shredded coconut on top with the intention of putting some raspberries on top (the berries you put on top of yours looked divine!)
    With one of the other regular chia puddings I put some frozen pineapple, lychee and shredded coconut.
    With another I put the small amount of frozen blueberries and fresh golden kiwi.
    The serving I just ate had golden kiwi and nothing else and it was practically perfect! I love that it isn’t too sweet but sweet enough that it captures my attention–
    I am taken by the peaceful and thorough videos and I look forward to expanding my personal perspective through your experiences.
    Thank you for what you bring–
    Its exactly what I needed.

    • Hi Jewel – thanks so much for your kind words and I’m thrilled you love my recipes and videos. I’m also happy you gave chia pudding another try and now love it. Yay! Thank you for your comment and I wish you all the best!

    • Jewel…could you share your Ginger Honey recipe please…I love both of those ingredients! Thank you in advance ?

  14. Hi Lisa, the drinks & smoothies link in the main menu isn’t working.

  15. Another awesome video Lisa, I’m about to make dessert for tonight’s dinner – thank you :-)

  16. hello
    I too suffer from anti-inflammatory disease (UC) ULCERATIVE COLITIS
    would love if you can post new kind of recipes for anti inflammation..
    thanks