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Pineapple Chia Seed Pudding Meal Prep

Prepare this creamy pineapple chia seed pudding ahead for easy, nourishing breakfasts that stay delicious throughout the week.
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: 218
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
  • 1 teaspoon vanilla extract
Toppings
  • 1/4 cup toasted coconut optional
  • 1/4 cup chopped walnuts optional
  • 1/4 cup fresh pineapple for serving

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.
  2. Fold in diced pineapple. Let the mixture rest for five minutes, then whisk again for an even texture.
  3. Divide evenly into storage jars. Cover and refrigerate overnight until thick and creamy.
  4. Stir before serving. Thin with a splash of milk if needed, then add toppings.
  5. Serve chilled and enjoy straight from the jar for convenient meal prep.

Notes

For a softer texture, add extra milk. For a thicker consistency, increase chia seeds slightly. Freeze individual jars for longer storage and thaw overnight before eating. Assemble toppings just before serving for the best crunch. Customize with mango, lime zest, cinnamon, or berries. Refrigerate up to four days.