Wake up to a pretty and delicious breakfast sitting in the fridge just waiting for you to grab-n-go. This apricot chia breakfast pudding is a cinch to pull together, can be meal prepped for the week ahead, and is super versatile, which means it is great for using up whatever ingredients you have on hand and even better for busy mornings.
Apricot Chia Breakfast Pudding
Chia puddings make a great way to start the day or an easy healthy snack.
They are filling, super versatile, and really very easy to make in bulk and have ready for a busy week ahead.
I love the freshness of this version featuring ripe apricots, coconut, and honey.
If you prefer to make this dreamy breakfast plant-based then switch the honey for some maple syrup or other natural sweetener of choice.
Chia puddings also pack really well in lunchboxes, making them a great little snack to get you through the day, instead of a regular yogurt which usually isn't as nutritionally dense as a chia pudding.
How To Make
You are going to need a handful of basic ingredients and a couple of glass jars to get these apricot chia puddings on the go.
Personally, I love chia pudding, but I can only eat a little at a time, so my preference is a small mason jar, however, they can also be prepared in glasses, or small glass containers if preferred.
You are going to need:
- coconut milk: you can use either the drinkable coconut milk that comes in a carton, or light coconut milk that comes in a can. The version that comes in a can will lead to a thicker and more rick pudding, so you may want to decrease the serving size if this is the case.
- honey or another natural sweetener of your choosing: I find ¼ cup of honey adds the perfect amount of sweetness when paired with the apricots, but add more if you feel the need.
- chia seeds: you can use either black chia seeds or white chia seeds.
- ripe apricots: the riper they are the sweeter they are.
- shelled pistachios: I opt for unsalted here.
- shredded coconut: be sure to check the ingredient list if you are avoiding added sweeteners, as shredded coconut can have a lot of sweeteners added.
Combine the chia seeds with the coconut milk, honey, and half of the shredded coconut in a large bowl and give everything a really good stir.
Set aside for about 15 minutes, or until the chia seeds have taken on a gel-like consistency.
Meanwhile, cut the apricot in half, remove the seeds, and then slice it into equally-sized thin slices.
By this time you should have a nice creamy pudding.
Mix it again and then, in a mason jar or other container of your choosing, layer the apricot, followed by the chia pudding mixture, and repeat until your container is sufficiently full.
For best results leave the mixture overnight and enjoy it for breakfast the next day.
It will last in the fridge for about 5 days if you like to prep more than one at a time.
Top the pudding with the pistachios and the rest of the shredded coconut and you are good to go.
Optional extra: I also like to add a squeeze of fresh lime juice to the top of my chia pudding if I have some on hand for a real pop of flavor that instantly transports you to the tropics.
Storing and Freezing Tips
Chia pudding can be made and stored in an airtight container in the fridge for up to 5 days.
It can also be frozen for about 2 months if stored properly.
Choose a smaller container for storage, rather than one with lots of room for air which could lead to spoilage.
If you are using a glass jar, be sure to check that it is suitable for storing in the freezer as not all are.
Frozen chia pudding will need to be removed from the freezer and popped into the fridge for at least 6-8 hours, if not overnight, to allow it to thaw properly before being enjoyed.
If packing for lunch the next day, be sure to pack the pudding with an ice pack to keep it nice and cold whilst being transported.
Tips, Tricks, and Substitutions
You can make your chia pudding as simple or as complicated as you like.
I like to make mine in small mason jars so that I can grab one out of the fridge in the morning as I am about to start work, however, you can also:
- layer it in a nice glass: this is perfect if you are hosting breakfast and want to serve something that looks a little bit fancy;
- layer it in a large glass container: this is perfect if you are feeding multiple people, or you need to transfer the chia pudding before it will be eaten, for a picnic breakfast or something similar;
- in small plastic containers: this is perfect for packing the chia puddings into little lunchboxes (and you can't send glassware to school).
Do what works for you.
TIP: If you are not a huge fan of chia puddings, or it is your first time trying one, you might like to start off with using only a couple of tablespoons of chia seeds until you get used to the texture.
In terms of substitutions, fresh apricots can be replaced with most other ripe stonefruit or fresh fruit of your choosing.
Peaches and nectarines both work wonderfully.
Coconut milk can be replaced with Greek yogurt or plant-based yogurt.
Pistachios can be swapped out for any other nut of your choosing, however, I personally think roasted almonds or cashews work best with the flavors.
You may also want to add a squeeze of fresh lime juice when serving, or a splash of vanilla extract to the pudding mixture when you are mixing it up.
Don't be afraid to add your favorite toppings. A little bit of granola, some chocolate chips, a sprinkle of cocoa powder or some extra chia seeds are all great additions.
More Breakfast Recipes
I love having a pretty breakfast all prepped and ready to go on a busy morning.
If you do too, then check out some more of these chia pudding and overnight oats recipes that would make a great addition to your meal prep rotation:
- Chocolate Chia Seed Pudding
- Lemon and Vanilla Chia Pudding Cups
- Overnight Raspberry Chia Pudding
- Maple Spiced Chia Overnight Oats
- Chocolate Peanut Butter Overnight Oats
Frequently Asked Questions
Yes. Chia pudding can be prepped and kept in the fridge for up to 5 days if stored in an appropriate airtight container.
Yes. Chia pudding can be stored in the freezer for about 2 months if stored in an appropriate freezer-safe container. Store in individual portions so you can just remove what you need, instead of a large container that will go to waste.
It should be taken from the freezer for at least 6-8 hours, if not overnight, to allow it to thaw completely before being enjoyed.
I hope you enjoy this simple recipe as much as we do.
If you try this recipe and love it, please remember to leave a 5-star rating on the recipe card.
Apricot Chia Breakfast Pudding
- 3 cups coconut milk either the type in a can or a carton (see notes)
- ¾ cup chia seeds
- ⅓ cup unsweetened shredded coconut flakes plus extra to serve
- ¼ cup honey or other sweetener of choice
- 1 lb (400g) fresh ripe apricots
- ¼ cup shelled pistachios
- fresh lime wedges optional
- In a medium bowl add the coconut milk, chia seeds, shredded coconut, and honey. Mix well until the ingredients are combined. Set aside and let the chia seeds soak up the liquid for about 10 - 15 minutes.3 cups coconut milk, ¾ cup chia seeds, ¼ cup honey
- Wash and pit the apricots. Slice thinly into half-moon slices.1 lb (400g) fresh ripe apricots
- Layer the bottom of a jar or glass with a single layer of sliced apricots.
- Add a chia layer.
- Repeat this process with layers of apricot followed by chia mixture until the cup or jar is full.
- Top with chopped pistachios, and a sprinkle of coconut flakes. Optional: add a squeeze of fresh lime juice and a thin slice of fresh lime.¼ cup shelled pistachios, ⅓ cup unsweetened shredded coconut flakes
- Serve, or cover and stored overnight in the fridge.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.