• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Author: Donna | Published: Jul 18, 2023 |

    Apricot Chia Breakfast Pudding

    49 shares
    • Share
    • Email
    • Flipboard
    Jump to Recipe Print Recipe
    Ripe apricot slices arranged in a glass with chia pudding

    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.

    Chia pudding in a wine glass with slices of apricots around the side and a spoon poking out of the top
    Fresh apricots, creamy chia pudding and a topping of crunchy pistachios and coconut.
    Jump to:
    • Apricot Chia Breakfast Pudding
    • How To Make
    • Storing and Freezing Tips
    • Tips, Tricks, and Substitutions
    • More Breakfast Recipes
    • Frequently Asked Questions
    • Recipe

    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.

    Overhead shot of 4 chia puddings served in glasses with fresh apricots surrounding them
    The perfect breakfast.

    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.
    Overhead shot of ingredients required to make a simple chia pudding with apricot
    A handful of simple ingredients is all that's needed.

    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.

    Ingredients for a creamy chia pudding added to a white bowl
    Add the pudding ingredients to a bowl.
    Chia seeds combined with coconut milk and honey to make a creamy pudding
    Mix until well combined.

    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.

    Layering slices of ripe apricot on top of a creamy chia pudding
    Alternate layers of apricot slices and chia mixture.
    Add a layer of the chia mixture and continue until the glass if full
    End with a layer of chia mixture before topping.

    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.

    An overhead shot of the process of preparing a chia parfait breakfast
    Top with pistachios and some shredded coconut before serving.

    Tips, Tricks, and Substitutions

    You can make your chia pudding as simple or as complicated as you like.

    Serving Suggestions

    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.

    Substitutions

    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.

    chia pudding with fresh apricot slices served in a tall glass
    Serving in a nice glass makes for a simple but fancy breakfast.

    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
    chia pudding served in a glass with fresh apricots

    Frequently Asked Questions

    Can chia pudding be prepped ahead of time?

    Yes. Chia pudding can be prepped and kept in the fridge for up to 5 days if stored in an appropriate airtight container.

    Can you freeze chia pudding?

    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.

    Happy Eating.

    xx

    Recipe

    Fresh apricot and chia pudding served in a glass with a bowl of apricots in the background

    Apricot Chia Breakfast Pudding

    Easy to make, and great for meal prepping breakfast for the week ahead, this delightful chia breakfast pudding loaded with fresh apricots, lime and coconut, will transport you to the tropics and have you starting the day off the right way.
    5 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Breakfast
    Cuisine Anytime
    Servings 4 serves
    Calories 386 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

    Meal Prep
    This can be prepared and stored in the fridge for up to 5 days if stored correctly.
    Chia pudding can also be prepped and frozen for up to 2 months. It will need to be thawed for about 6-8 hours, or overnight before it can be eaten.
    Substitutions
    Apricot slices can be changed out for any stone fruit of your choosing. It is important that the fruit is ripe though.
    If you have other varieties of nuts in your pantry these will also work. This particular flavor combination works well with roasted almonds or cashews.
    Coconut Milk
    Coconut milk in a can is slightly thicker than the drinkable coconut milk in a carton. This will lead to a thicker and slightly richer chia pudding, however either will work.

    Nutrition

    Calories: 386kcalCarbohydrates: 53gProtein: 9gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 10mgPotassium: 556mgFiber: 15gSugar: 35gVitamin A: 2233IUVitamin C: 13mgCalcium: 228mgIron: 4mg
    Tried this recipe?Leave a comment HERE and let us know how it was!

    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.

    « 3 Ingredient Chocolate Covered Almond Clusters
    Easy Mediterranean Shrimp Orzo Pasta Salad »
    49 shares
    • Share
    • Email
    • Flipboard

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. Kristin says

      May 10, 2024 at 11:27 pm

      I used pure maple syrup instead of the honey and this turned out delicious. My husband loved it too. Great recipe!

      Reply
      • Donna says

        May 14, 2024 at 1:03 pm

        Yum!

        Reply
    2. Anne says

      May 10, 2024 at 2:09 am

      What a delicious quick breakfast to start off the morning! I love a chia recipe and this one delivers.

      Reply
    3. Shweta says

      May 03, 2024 at 3:44 am

      I love the amount of fiber this recipe gives and it kept me full for hours. It was SO good! Prepping more for this week again!

      Reply
    4. Jackie says

      May 01, 2024 at 2:56 am

      Hands down, my new fave version of chia pudding! I got some fresh apricots from a farmers market and was looking for something to do with them. This was perfect! It did not overpower the apricots, which I was worried about.

      Reply
      • Donna says

        May 14, 2024 at 1:05 pm

        So jealous you got some fresh apricots, we are heading into winter and have dwindled down to only apples and oranges being available.

        Reply
    5. Cindy says

      February 20, 2024 at 4:14 pm

      I have been collecting chia recipes and this is one of the best. I love the texture of the pudding. So good!

      Reply
    5 from 5 votes

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    As an Amazon Associate, I earn from qualifying purchases.

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • How to freeze quinoa
    • Quick and easy chicken cashew stir fry served in a white bowl with steamed rice
    • almond butter coconut toast with chocolate drizzle
    • Bell pepper and chickpea tacos

    Summer Salads

    • Tomato and Nectarine Salad. A great little unique salad showcasing all of summers beautiful fresh flavors
    • Avocado Chicken Salad Recipe
    • Lightened Up Creamy Pasta Salad
    • Spinach Strawberry Pecan Salad

    Snacks

    • chia seeds sprinkled on top of the date smoothie
    • banana blueberry smoothie served in a tall glass with a blue and white straw
    • Layered smoothie served in 4 tall skinny glasses
    • Banana cinnamon roll smoothie

    Sweet Snacks

    • mini pumpkin muffins
    • Fruit and Nut Mix
    • grain free muffins
    • Coconut Oat Chia Squares

    Savory Snacks

    • Chia seeds sitting in a wooden spoon
    • A bowl of orange hummus served in a white bowl surrounded by chopped veggies
    • broccoli fritters
    • Lemon Beet Hummus served with crisp breads

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.