Meal Prep Chia Pudding


This post may contain affiliate links. See my disclosure policy.

Jump to Recipe

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.

Meal Prep Chia Pudding

4.98 from 46 votes
Prep: 15 minutes
Resting Time: 4 hours
Total: 4 hours 15 minutes
Servings: 1 serving
Author: Lisa Bryan


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.


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

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


  • 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! 


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!


You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I love the Chia pudding recipe and I particularly like the one that’s cherry almond. I have done a blueberry topping with some cinnamon. I’m excited to try the pumpkin pie spice one next.
    This is a favorite of my 95-year-old mother
    We love the meal prep book 📚5 stars

  2. Hi Lisa, I’ve been following you for a long time & love your recipes. I’m not very familiar with chia seeds, what do I look for, does organic matter, how to store them?
    Thank you

  3. Hi Lisa, I have been watching your channel for a few years now, congrats on your success :)

    Quick question on the chia seed pudding, would I be able to put frozen berries on the chia seeds puddings instead of fresh and leave in the fridge for the week? I have heard that frozen berries are actually better for you.  This also save me in buying fresh berries and leave in the fridge that may rot easily as I am only one person.

    Thanks in advance,
    Jane 5 stars

  4. New to chia pudding… normally I can only do ground chia seeds due to diverticulitis. Would ground seeds work? If not, do the whole seeds soften? 

  5. I love this recipe. I will change up my toppings so that it’s not repetitive. Some of my favorites are dates and walnuts, banana and almond butter, raspberries and a few small chocolate chips, etc. I love how creative I can get!5 stars

  6. Absolutely wonderful! You should have seen how fast  my toddler was putting it away. Thank you for such a tasty and healthy dish!5 stars

  7. Love this recipe. Just had one with some sugar free blackberry jam and the hazelnut spread from Choc Zero. Trying do do less carbs. Let me tell you it was amazing! I could literally eat this every day for breakfast. So good. 5 stars

  8. I’ve just started a new trend in my life… I decided I need to eat healthier, paying more attention to what I eat, so I need to be more organized. I discovered downshiftology and I love it, it’s really helpful and inspiring!5 stars

  9. Lisa
    I am a first-time viewer, a first time to make chai pudding – i only had a recipe and was searching for visual instructions, lots of questions, then I discover you. WOW !! Before I watched I had no idea I could be time efficient and freeze this pudding and what to buy for containers. thank you My physician and I have come to the decision to switch my nutrition. to plant-based protein with added fish. now I can confidently now I will enjoy the taste and texture of my breakfast/desserts thank you.5 stars

    1. Welcome to the Downshiftology community Christine! I’m glad you learned something new here and hope you enjoy all my recipes :)

  10. I love this recipe and usually make individual portions. But my husband and I are going away next week and I don’t have enough small jars to get us thru the week. Have you ever tried making a large batch in one mixing bowl? 

  11. Hello! I’m a nursing mama and plan on prepping a lot of these for a healthier dessert option. How many ounces should go in to each serving ?  Thank you!! 

    1. Hi Ali – you can always change the measurements to metric in the recipe card. You should be able to see a metric button :)

  12. Thought I would share some of what I did with my servings: After I froze the Choc Chia Pudding in 1/2 cup servings, I tried a couple ways to use them. 1 I microwaved a serving and it was like a chocolate pudding pie! I set one out on counter for 2.5 hours and it still had slush but very refreshing. Other I added to a smoothie for a thicker creamer smoothie for breakfast.

    Your Blog/videos are great.5 stars

  13. Hi hi! Happy New Year!

    Have you ever tried ti use protein powder in chia meal prep? If yes, do they last the same? Thanks!

  14. Hi! I haven’t tried the recipe yet but I was wondering if you can still eat it (And it’ll taste the same minus the texture) if the chia seeds have “gone bad”

  15. Thanks for the great recipes.   My question is, why glass jars?   I do meal planning in Rubbermaid containers. Any reason why glass is the preferred container?

    1. I prefer to use glass containers as they are durable, can withhold in the freezer, and these Weck Jars are 100% air-tight which is great for storage.

  16. Thank you for sharing this. I meal prep them for breakfast and they came out delicious. LOVED IT!5 stars

  17. Thank you for the tip about dud chia seeds! You’ve solved many years’ failed recipe mysteries for me!

    1. Hello! The recipe is so simple and delicious, the best thing is the diversity of different toppings. Thank you so much for sharing. I only have one question… the nutrition facts you share are for the entire amount made with all the listed ingredients? I was wondering that for all of your recipes.5 stars

      1. Hi Olija – the nutritional information will always be per serving. In this recipe, it will be for one of the base recipes.