Chia pudding is a perennial staple around here, appearing on the menu as breakfasts, snacks, lunches, and desserts alike. For a quick fix full of fiber, protein, and brain-boosting omega-3’s, the tiny seed just can’t be beat. Of course, plain old vanilla does get dull after so many big bowlfuls. That’s where a bit of meal planning wisdom comes in, with a bit of help from our friends at Popit!
Big batch advanced prep is a big part of the appeal for chia pudding. Mix it up en masse, chill, and enjoy as desired for a full week. Cool and creamy, it’s an ideal healthy treat to eat on the fly, straight out of the fridge or on the go. By breaking it down into separate, single-serving containers, you get that same convenience with the flexibility to infuse each sweet spoonful with completely different flavors. While the effortless base starts the same, the end results are uniquely delicious.
The Popit! Baby Food Storage Set is ideal for making a full rainbow of bold chia puddings to suit every mood. Each BPA-free container holds 3 ounces with a patented lid and hollow silicone seal system to lock in freshness and prevent leakage. These are just the right size for a light snack or healthy treat, anywhere, anytime. The most difficult decision here will be deciding which one to eat first!
Starting with some bakery inspiration, Red Velvet gets its alluring hue from pureed beets, but tastes only of buttery cake with a touch of cocoa. Lightly sweetened yogurt swirls throughout to take the place of more sugary icing. Pitaya Princess Cake paints the Swedish pastry with a shock of bright pink pitaya puree. Nutty almond extract gives it a marzipan-like quality, paying homage to the traditional decor. Carrot Cake takes shape with naturally sweet carrot puree, warm spices, and chewy raisins mingling throughout the mix.
Moving on to more fruity flavors, Orange Zinger is guaranteed to wake you up with energetic, zesty orange zest, spicy crystallized ginger, and a dash of sunny yellow turmeric. Lemon Drop is another option made for citrus lovers, keeping it simple with fresh zest and a tangy, creamy vanilla yogurt. Banana-Nut will sooth any cravings for quick bread or muffins, with mashed banana and sticky peanut butter blended in, crowned by even more crunchy toasted nuts. Don’t forget the pinch of salt that really makes it sparkle.
Painted with the cool color spectrum and offering some cold comfort, my personal favorite, Mint Chip is like a spoonable milkshake without the sugar rush. Crunchy cacao nibs add textural contrast to this minty treat, although you could always go for chocolate chips or chunks instead. Blue Moon uses alluring butterfly pea tea for a naturally brilliant hue, with blueberries to add substance beyond mere style. Everyone’s favorite purple tuber, Ube makes an appearance alongside toasted coconut flakes, tasting like a little tropical getaway in a jar.
Taking a more decadent turn for the final three, I’ve got a whole Latte Love for the combination of instant coffee AND whole ground coffee for a serious midday perk. When I’m really craving dessert, this pudding-based Devil’s Food provides a sinless way to get my fix, with a serious dose of cocoa and rich chocolate curls on top. Finally, dark as night, with a mysterious allure, Black Sesame offers a uniquely nutty, lightly gingered flavor that’s sure to satisfy the more adventurous eater.
Of course, there’s nothing wrong with taking comfort in consistency. If you fall in love with one flavor and want to make the whole batch to follow suit, simply multiply those ingredients by 12 and of course, omit the other optional additions.
What will be your top chia pudding pick?
Basic Vanilla Chia Pudding:
- 3 Cups Plain Non-Dairy Milk
- 3/4 Cup Chia Seeds
- 1/4 Cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Beet Puree* or 1 1/2 Teaspoons Beet Powder
- 1 Teaspoon Oat Flour
- 1 Teaspoon Natural Cocoa Powder
- 1 Tablespoon Vegan Vanilla Yogurt
Pitaya Princess Cake
- 2 Tablespoons Pitaya Puree or 2 1/2 Teaspoons Pitaya Powder
- 1/4 Teaspoon Almond Extract
- Raspberries, for Garnish
- 2 Tablespoon Carrot Puree*
- 2 Tablespoons Raisins
- 1/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Ginger
- Pinch Ground Nutmeg
- 1 Tablespoon Crystallized Ginger, Finely Minced, Plus Additional for Garnish
- 1 Teaspoon Orange Zest
- 1/2 Teaspoon Ground Turmeric
- 1 Teaspoon Lemon Zest
- 1 Tablespoon Vegan Vanilla Yogurt
- 3 - 4 Tablespoons Mashed Banana (1/2 Small or 1/4 Large Banana)
- 1 Tablespoon Creamy Peanut Butter
- 1 Tablespoon Toasted Peanuts, Plus Additional for Garnish
- Pinch Coarse or Flaky Salt, for Garnish
- 1 1/2 Teaspoons Moringa Powder or Spirulina Powder
- 1 Tablespoon Cacao Nibs
- 1/4 Teaspoon Peppermint Extract
- 3/4 Teaspoon Butterfly Pea Tea Powder, AKA "Blue Matcha"
- 2 Tablespoons Wild Blueberries, Plus Additional for Garnish
- 2 Tablespoons Ube or Purple Potato Puree*
- 1 Tablespoon Unsweetened Coconut Flakes, for Garnish
- 3/4 Teaspoon Instant Coffee Powder or Granules
- 1/4 Teaspoon Ground Coffee, for Garnish
- 2 Tablespoons Dutch-Processed Cocoa Powder
- 1/2 Teaspoon Oat Flour
- 1 Tablespoon Chocolate Curls, Shavings, or Chips, for Garnish
- 2 Tablespoons Toasted Black and White Sesame Seeds, Plus Additional for Garnish
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Food-Grade Coconut Charcoal Powder
- To make the basic vanilla chia pudding that acts as a base for all the other flavors, simple whisk everything together in a large bowl. Let rest for 15 minutes and stir again, breaking up all the clumps of seeds. Allow at least 15 minutes longer for the chia seeds to rehydrate and thicken the liquid, but ideally, cover and stash in the fridge overnight; 6 - 8 hours.
- For each individual flavor, measure out 1/3 cup of the vanilla chia pudding and place it in a small dish. Add all the ingredients and mix well to incorporate. Transfer to a 3-ounce Popit! Baby Food container and seal. Store in the fridge until ready to serve, and top with additional garnishes as desired.
- If you'd like to flavor the whole batch the same way, multiple those ingredients by 12 before dividing equally between 12 individual containers.
*To make puree for any vegetable, steam or simmer until tender and then blend in a food processor or blender until completely smooth.
Stored in airtight containers in the fridge, chia pudding will last for up to a week.
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Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 73mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.