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Pineapple Chia Seed Pudding Breakfast Jar

This pineapple chia seed pudding breakfast jar offers a creamy, tropical, make-ahead meal that keeps busy mornings simple and satisfying.
Print Recipe
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Servings: 5 jars
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups milk dairy or plant-based
  • 1/2 cup chia seeds
  • 1 cup pineapple finely diced
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
Toppings
  • 1/4 cup toasted coconut optional
  • 1/4 cup granola optional
  • 1/4 cup fresh pineapple for garnish

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage Jars
  • Freezer
  • Tray
  • Scoop
  • Refrigerator

Method
 

  1. Whisk milk, chia seeds, maple syrup, and vanilla until completely blended.
  2. Fold in diced pineapple. Rest five minutes, then whisk again to create a smooth, even texture.
  3. Divide the mixture among storage jars. Cover and refrigerate overnight until thick and creamy.
  4. Stir gently before serving. Add a splash of milk if a softer consistency is preferred.
  5. Finish with toasted coconut, granola, and fresh pineapple. Serve chilled.

Notes

For a softer texture, stir in extra milk. For a thicker result, increase chia seeds slightly. Freeze plain jars for longer storage and thaw overnight before eating. Add crunchy toppings just before serving for the best assembly. Customize with mango, berries, cinnamon, or lime zest. Refrigerate for up to four days.