6 January 2025

Kiwi Chia Pudding

There’s no easier recipe than this Kiwi Chia Pudding—a delicious and nutritious no-cook breakfast or snack idea, packed with healthy and fresh ingredients. Treat yourself to a spoonful of this creamy goodness, and you’ll start your day on a whole new note.

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If, like me, you’re always looking for a quick breakfast idea to will keep you full for the rest of the day while boosting your energy levels, this Kiwi Chia Pudding is exactly what you need. I like to prepare a big batch and keep it in the fridge for the entire week, so when I wake up, I only need to top it with some fresh fruit and honey. Additionally, this wholesome dessert also makes for an ideal snack to add a little sweetness to your day.

Chia pudding’s roots date back to ancient civilizations like Aztecs and Mayans, who used chia seeds as an energy source. The word “chia” comes from the ancient Aztec language and refers to the omega-3 fatty acids contained in the seeds. The concept of chia pudding emerged in the 21st century alongside the growing interest in healthy and nutritious foods. Specifically, this recipe gained popularity in the 2010s as an excellent option for breakfast, meal prepping, and gluten-free diets.

Once the Kiwi Chia Pudding is ready, transfer it to an airtight container and place it in the fridge for up to 5-6 days to preserve its texture. It’s best to add the toppings, such as fresh fruits and honey, right before serving, as they might lose their freshness when stored.

Ingredients for creamy chia pudding

Chia seeds: when mixed with milk, they absorb the liquid and expand, creating a gel-like texture. Chia seeds are packed with fiber, which promotes digestion and feeling of fullness, along with omega-3 fatty acids that help reduce inflammation.

Almond milk: I use almond milk because I like its nutty flavor, but feel free to use any milk you prefer, including regular cow’s milk. Milk activates the chia seeds, which absorb the liquid and form the thick, velvety consistency characteristic of chia pudding. Almond milk is low in calories, making the Kiwi Chia Pudding lighter, and it’s also a great plant-based alternative for those who follow a vegan or dairy-free diet.

Greek yogurt: it makes the Kiwi Chia Pudding more satisfying and rich, achieving a thick consistency. Moreover, Greek yogurt adds a tangy taste that balances the sweetness of the fruits and honey. This ingredient is packed with protein and probiotics, making this recipe perfect for a nutritious breakfast or snack.

Find the complete recipe with measurements below.

How to prepare fruit chia pudding

Put the chia seeds in a cup and whisk them with almond milk and Greek yogurt. Let the cups chill in the fridge for at least 20 minutes.

Once thicker, add slices of kiwi and some raspberries, along with shredded coconut and a drizzle of honey (or the liquid sweetener of your choice).

My tips for velvety pudding

You can use dairy or non-dairy milk, fruits juice, or a mix of both.

Once the chia seeds and liquid are combined, stir again after 5–10 minutes.

If you can let the Kiwi Chia Pudding rest overnight, it’s better, as this allows the seeds enough time to fully absorb the liquid.

Substitute the honey with the sweetener of your choice, such as maple syrup or agave nectar.

You can top the pudding with nuts, seeds, or granola for added texture.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!