The New Year is here and with it, comes a whole lot of focus on health and wellness. If you’ve been following along on Instagram or Facebook (or even here on the blog!), you might have noticed that Lane is currently in the middle of her first Whole30 experience. She’s absolutely crushing it and has been making some amazing food to help her along the way. While I’m not doing this Whole30 with her, I’ve always tried to keep a good balance of fresh, unprocessed foods in my diet. Our Pineapple Mango Chia Pudding cups are easy, vegan, and (if you choose the right almond milk) Whole30 compliant! They are a great, make ahead option for a healthy breakfast that tastes great. 
I have found that one of my biggest barriers to consistently healthy eating is time. On busy mornings when everyone is rushing to get out of the house, I love to have some quick breakfasts at my disposal to grab and go. A frequent easy morning meal is to grab one of our Egg White Breakfast muffins and a cup of coffee. Our Maple Granola with Quinoa and Cranberries paired with some greek yogurt is another great option. But sometimes I just don’t want eggs or I don’t have time to heat something up or I want something a little different. Enter: chia pudding.
I first learned about chia pudding a few years ago and was initially hesitant to give it a try. I mean, it doesn’t always look like the most appetizing thing in the world, right? Trust me though, it’s worth a try. Chia seeds are a complete protein and are also high in fiber and loaded with things like calcium and are the richest plant source of Omega-3 fatty acids (find more info here). They are now widely considered a “superfood” – and for good reason! Since they don’t have much taste, they really take on the flavor of what you add to them.
To make a chia pudding, you’ll need to soak chia seeds overnight in a liquid. For these cups, I’ve used unsweetened, vanilla almond milk. A traditional ratio is 1:3 or 1:4 for a nice, thick pudding. Add the liquid to the seeds and stir well. I like to up the vanilla flavor with about a 1/2 teaspoon of vanilla extract. Maple syrup (just a tablespoon or two) is also great, though I don’t use it in this recipe because the fruit really shines on it’s own. Cover the seed and milk mixture and let it sit overnight. In the morning, just add your toppings and you are good to go.
Just to amp up the flavors in this chia pudding, I made a quick and easy puree of pineapple and fresh mango. A little more fresh, whole fruit on top and a bit of unsweetened coconut chips for crunch and you have a breakfast that truly tastes like a tropical dessert!
A few notes on nutrition: this recipe can be Whole30 compliant but you will need to check your almond milk (Lane tells me that Diamond brand is compliant) and coconut chips. For this version, I used the organic, unsweetened coconut chips from Trader Joes.
This recipe makes 3 jars of pudding, with room for puree and fruit on top. It will keep in the fridge for about 3 days.
Pineapple Mango Chia Pudding
A tropical treat that is perfect for breakfast on the go or a sweet afternoon snack. Whole30 compliant, vegan, and all around tasty.
Ingredients
For the Pudding
- 1/2 cup chia seeds
- 1.5 cups unsweetened vanilla almond milk
- 1/2 teaspoon vanilla extract
For the Pineapple Mango Puree
- 1 cup chopped pineapple
- 1/2 cup chopped mango
Other
- unsweetened coconut chips
- fresh fruit
Instructions
For The Pudding
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In a medium sized bowl, add the chia seeds, almond milk, and vanilla. Stir well to combine.
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Cover and place in the refrigerator overnight (or for at least 6 hours).
For the Puree
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Using a high powered blender (like a Vitamin or Blendtec) or small food processor, puree the pineapple and mango until smooth.
To Assemble the Cups
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Divide the chia pudding between three small jars.
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Top with a generous amount of pineapple mango puree
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Add fresh pineapple, mango, and coconut chips to taste.
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Serve immediately or refrigerate in airtight containers up to 3 days.
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