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Pineapple Chia Seed Pudding Healthy Breakfast

This pineapple chia seed pudding creates a healthy, creamy breakfast with tropical flavor and easy overnight preparation for busy families.
Print Recipe
Prep Time 10 minutes
Overnight Chill 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 chopped almonds 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 smooth and fully blended.
  2. Fold in diced pineapple. Let the mixture rest for five minutes, then whisk again for an even texture.
  3. Divide into jars, cover, and refrigerate overnight until thick, creamy, and set.
  4. Stir gently before serving. Add a splash of milk for a softer consistency if preferred.
  5. Top with toasted coconut, almonds, and fresh pineapple. Serve chilled.

Notes

For a softer texture, stir in extra milk. For a thicker result, increase chia seeds slightly. Freeze plain portions for longer storage and thaw overnight before serving. Add crunchy toppings after chilling for easier assembly. Customize with mango, berries, cinnamon, or lime zest. Store covered in the refrigerator for up to four days.