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Tropical Chia Pudding

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This quick and easy breakfast or snack can be ready in just 5 minutes! It's a delicious, fun way to get your omega-3s while being vegan, gluten-free, whole food plant-based, and refined sugar-free!

Two tropical chia pudding parfaits

When you know a bit of the tropics would lift your spirits, it's time for Tropical Chia Pudding! This quick and easy snack satisfies hunger as well as a longing for sunshine. It's sunshine in parfait form!

Quick Breakfast

We have a pretty solid  routine in the morning, yet curveballs do get thrown once in awhile that interrupt the flow, giving me less time to get breakfasts together.  That's when chia pudding saves the day.  I love it because it's loaded with so many good things to help kids get through their busiest days, including omega-3s, protein, fiber, and calcium - with vitamins in the fruit to help absorb such important nutrients.  The kids love it because it seems like dessert for breakfast.  We all love it because it can be ready in 5 minutes or made the night before and placed in the fridge, waiting for the next person who could use a good boost.

Ingredients and Substitutions

We just need six ingredients for this recipe.

Chia seeds: The foundation of this breakfast! There really is no substitute.

Oat milk: You can really choose any plant-based milk, preferably one that is unsweetened. Vanilla flavored is great!

Mango: My favorite part of the pudding. That said, any tropical fruit will do.

Banana: This is optional; I like to include it because it is a nice creamy contrast to the brighter fruit.

Lime: A squeeze of this really brings the flavors together and helps them shine. If you don't have any, though, you can still enjoy this recipe.

Maple syrup: Adds an extra touch of sweetness. Date syrup is a good alternative. Can be omitted.

Instructions

We're just stirring the chia seeds with the milk and syrup. That's all it takes to make chia pudding! This can really happen in any kind of bowl or jar you'd like.

Hot Tip: It's a lot easier to mix the chia seeds with the liquids if you place the chia seeds into your bowl or jar first.

After that, add the fruit and you're good to go! If not serving right away, save the banana to prep right before serving. Otherwise, it can get tired-looking. If that isn't convenient, give the banana a good squeeze of lime before sealing your container - it helps keep the banana from turning brown.

Overview of mango, banana, lime-topped chia puddings

Make-Ahead Option

I like to make snack-sized jars of this delicious stuff to keep in the fridge for hangry moments. Mango can be included; banana, however, is best served immediately, so we cut those up and add them when we're ready to serve. Chia puddings travel well (as long as you have a secure lid and insulated bag) so they work for lunches, too.

A tropical chia pudding on a wooden tray with mango

More Chia Pudding Recipes

  • Vegan Chocolate Raspberry Chia Pudding
  • A large jar of pink chia pudding with mango, lime. mint, and tropical granola.
    Pink Dragon Fruit Chia Pudding
  • A pretty serving of blackberry chia pudding with coconut yogurt, granola, and fresh berries on top.
    Blackberry Chia Pudding
  • Three tropical breakfast bowls with pink dragon fruit chia pudding, red jam, tropical granola, and mango pieces.
    Tropical Chia Breakfast Bowls

The Recipe

Two chia puddings on a wood tray topped with tropical ingredients

Tropical Chia Pudding

A delicious, fun way to get your omega-3s while being vegan, gluten-free, whole food plant-based, and refined sugar-free! So satisfying. Can be made ahead.
Plant Diversity: Striving for 30 different plants per week
The number of plants in this recipe: At least 4 plants
5 from 1 vote
Print Pin Rate SaveSaved!
Course: Breakfast, Dessert, Snack
Cuisine: vegan
Lifestyle: Gluten Free, Vegan
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 5 minutes minutes
Servings: 2
Fiber: 11.95g
Prevent your screen from going dark

Ingredients

  • ¼ cup chia seeds
  • 1 cup oat milk or other unsweetened plant milk
  • 1 tablespoon maple syrup or date syrup; add more if desired; optional
  • 1 banana sliced, optional
  • 1 mango chopped
  • ½ lime cut into two wedges, optional

Instructions

  • Spoon the chia seeds into a 1 ½ cup jar or two 8-ounce jars.
  • Stir the milk and syrup into the seeds, making sure all the seeds get moist. Set aside to gel up while preparing the fruit, about 4-5 minutes.
  • Add the banana and mango pieces to the jar(s). If eating later, wait to prepare the banana until just before eating.
  • Squeeze the lime over the top.
  • Thoroughly enjoy now, or place in the fridge to be enjoyed later, within a few days. Leaving it to gel longer will create a thicker pudding.

Notes

With sliced banana, this chia pudding is best eaten right away.  If you're packing it for later, the lime can help keep the banana from browning.  Squeeze the lime over the top before sealing the container, making sure the lime juice gets to all the banana slices.  Leave the piece of lime on top.  Without the fruit, prepared chia seed pudding can be refrigerated for up to three days.  Add the fruit right before eating.

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Tropical Chia Pudding
Amount per Serving
Calories
313.98
% Daily Value*
Fat
 
8.38
g
13
%
Saturated Fat
 
0.87
g
5
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
5.16
g
Monounsaturated Fat
 
0.66
g
Sodium
 
62.93
mg
3
%
Potassium
 
570.32
mg
16
%
Carbohydrates
 
58.25
g
19
%
Fiber
 
11.95
g
50
%
Sugar
 
37.01
g
41
%
Protein
 
7.09
g
14
%
Vitamin A
 
1423.53
IU
28
%
Vitamin C
 
48.02
mg
58
%
Calcium
 
337.32
mg
34
%
Iron
 
2.95
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

This recipe goes great with Tropical Chia Pudding:

cashew milk recipe

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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating





  1. kate@thevegspace.co.uk says

    May 10, 2016 at 3:17 pm

    Yum - what a colourful and super-healthy breakfast. Would love to wake up to one of these in the morning, gorgeous!

    Reply
    • sageandkaidesign@gmail.com says

      May 11, 2016 at 4:44 pm

      Hi Kate, Thank you! Mango is such a treat in the morning 🙂

      Reply
  2. kate@thevegspace.co.uk says

    May 10, 2016 at 3:17 pm

    Yum - what a colourful and super-healthy breakfast. Would love to wake up to one of these in the morning, gorgeous!

    Reply
    • sageandkaidesign@gmail.com says

      May 11, 2016 at 4:44 pm

      Hi Kate, Thank you! Mango is such a treat in the morning 🙂

      Reply
  3. Cathy @ Planet Veggie says

    May 10, 2016 at 2:40 pm

    So pretty and so healthy, too! I need to get some of these cute little jars 🙂

    Reply
    • sageandkaidesign@gmail.com says

      May 11, 2016 at 4:43 pm

      Thank you, Cathy! I do love these little jars 🙂

      Reply
  4. eat.healthy.eat.happy@gmail.com says

    May 09, 2016 at 6:07 pm

    I love your method of keeping these lovely puddings on hand in little Mason jars!

    Reply
    • sageandkaidesign@gmail.com says

      May 11, 2016 at 4:43 pm

      Hi Gin,
      Thank you, it truly is quick and easy.

      Reply
  5. eat.healthy.eat.happy@gmail.com says

    May 09, 2016 at 6:07 pm

    I love your method of keeping these lovely puddings on hand in little Mason jars!

    Reply
    • sageandkaidesign@gmail.com says

      May 11, 2016 at 4:43 pm

      Hi Gin,
      Thank you, it truly is quick and easy.

      Reply
  6. Diane says

    May 07, 2016 at 9:43 pm

    This sounds delicious and very easy!

    Reply
    • sageandkaidesign@gmail.com says

      May 08, 2016 at 3:45 pm

      Thanks, Diane! Since it's both, we are eating it on a lot on busy days!

      Reply
Kari smelling anise hyssop while standing behind her market basket and fresh produce.

Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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