Introduction

This vibrant Chia Seed Breakfast Pudding is a colorful and nutritious way to start your day. Featuring layers of fruity and chocolaty flavors, it combines creamy textures with superfoods like chia seeds and wheatgrass. It’s a refreshing, wholesome breakfast that’s as beautiful as it is delicious.

Chia Seed Breakfast Pudding with Mango, Avocado, Dragon Fruit, and Edible Flowers Recipe - Recipe Image

Ingredients

6 cups almond milk
6 tablespoons agave syrup (or to taste)
3 teaspoons vanilla extract
3.5 ounces dragon fruit purée (pitaya)
1 mango, peeled and sliced
1 large avocado
0.28 ounces wheat grass powder
Juice of ½ lime
Juice of 1½ lemons
15 tablespoons chia seeds
1.5 ounces dark chocolate bar
1 tablespoon bee pollen
Edible flowers for garnish

Instructions

Step 1: For the chocolate chia pudding, heat 1 cup of almond milk and stir in the dark chocolate bar until it melts completely. Sweeten with 1 tablespoon of agave syrup or to taste. Whisk in 3 tablespoons of chia seeds and 1 teaspoon of vanilla extract. Cover with plastic wrap and refrigerate for a few hours until set.
Step 2: In a mini food processor, puree the sliced mango with a splash of almond milk until smooth. Sweeten to taste with agave and stir in 1 teaspoon of vanilla extract and 2.5 tablespoons of chia seeds. Cover and refrigerate.
Step 3: In a separate cup, whisk 1 cup of almond milk with wheat grass powder and the juice of half a lime. Sweeten to taste with agave and whisk in 3 tablespoons of chia seeds. Cover and refrigerate.
Step 4: Using the food processor, puree the avocado with ½ cup of almond milk and the juice of 1 lemon. Sweeten to taste with agave and whisk in 3 tablespoons of chia seeds. Cover and refrigerate.
Step 5: In another cup, whisk together 1 cup almond milk, the dragon fruit purée, and a squeeze of lemon juice. Sweeten to taste with agave or honey, cover with plastic wrap, and refrigerate until set, about 3 hours or overnight.
Step 6: Once all the chia puddings have set, you are ready to assemble.
Step 7: Spoon layers of each flavor evenly into 4 glasses. Arrange the layers in your favorite order. Garnish with edible flowers and sprinkle bee pollen on top before serving.

Tips & Variations

Use maple syrup instead of agave for a richer sweetness.
Substitute coconut milk for almond milk to create a creamier texture.
Try layering the puddings in mason jars for a portable breakfast option.
Add fresh berries or nuts for extra texture and flavor.

Storage

Store any leftover chia seed pudding covered in the refrigerator for up to 3 days. Before serving, give it a good stir—if it thickened too much, add a splash of almond milk to loosen it. The puddings can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, it’s best to prepare the puddings at least a few hours ahead or the night before to allow the chia seeds to fully absorb the liquid and thicken.

Can I use other types of fruit purée?

Absolutely! Feel free to substitute dragon fruit with strawberry, blueberry, or raspberry purée for a different flavor and color.

Chia Seed Breakfast Pudding with Mango, Avocado, Dragon Fruit, and Edible Flowers Recipe

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4.8 from 50 reviews

A vibrant and nutritious Chia Seed Breakfast Pudding recipe featuring five delicious flavors including chocolate, mango, wheatgrass, avocado, and dragon fruit. This easy no-cook, layered pudding is naturally sweetened with agave and enriched with chia seeds for a healthy morning treat. Perfect for a colorful breakfast or snack, garnished with edible flowers and bee pollen for an extra touch of beauty and nutrition.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 5 minutes (for melting chocolate)
Total Time: 3 hours 25 minutes (including chilling time)
Yield: 4 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: Fusion, Healthy
Diet: Vegan

Ingredients

Scale

General Ingredients

6 cups almond milk
6 tablespoons agave syrup (or to taste)
3 teaspoons vanilla extract
15 tablespoons chia seeds
1 tablespoon bee pollen
Edible flowers for garnish

Chocolate Chia Pudding

1 cup almond milk
1.5 oz dark chocolate bar
1 tablespoon agave syrup (or to taste)
3 tablespoons chia seeds
1 teaspoon vanilla extract

Mango Chia Pudding

1 mango, peeled and sliced
Splash of almond milk (about 2-3 tablespoons)
Agave syrup to taste
1 teaspoon vanilla extract
2.5 tablespoons chia seeds

Wheatgrass Chia Pudding

1 cup almond milk
0.28 oz wheatgrass powder
Juice of 1/2 lime
Agave syrup to taste
3 tablespoons chia seeds

Avocado Chia Pudding

1 large avocado
1/2 cup almond milk
Juice of 1 lemon
Agave syrup to taste
3 tablespoons chia seeds

Dragon Fruit Chia Pudding

1 cup almond milk
3.5 oz dragon fruit purée (pitaya)
Squeeze of lemon juice
Agave syrup or honey to taste

Instructions

Prepare Chocolate Chia Pudding: Heat 1 cup of almond milk in a saucepan until warm and stir in the 1.5 oz dark chocolate bar until fully melted. Sweeten with 1 tablespoon of agave syrup or to taste. Whisk in 3 tablespoons of chia seeds and 1 teaspoon of vanilla extract. Cover the mixture with plastic wrap and refrigerate for a few hours until it thickens and sets into pudding.
Prepare Mango Chia Pudding: In a mini food processor, puree the peeled and sliced mango with a splash of almond milk until smooth. Sweeten with agave syrup to taste, then stir in 1 teaspoon of vanilla extract and 2.5 tablespoons of chia seeds. Cover with plastic wrap and refrigerate until the pudding has set.
Prepare Wheatgrass Chia Pudding: In a mixing cup, whisk together 1 cup of almond milk, 0.28 oz wheatgrass powder, and the juice of half a lime. Sweeten to taste with agave syrup and whisk in 3 tablespoons of chia seeds. Cover and refrigerate to allow it to thicken.
Prepare Avocado Chia Pudding: Using a food processor, puree the large avocado with 1/2 cup almond milk and the juice of 1 lemon until smooth. Sweeten with agave syrup to taste, then whisk in 3 tablespoons of chia seeds. Cover and refrigerate to allow setting.
Prepare Dragon Fruit Chia Pudding: In a separate cup, whisk together 1 cup almond milk, 3.5 oz dragon fruit purée (pitaya), and a squeeze of lemon juice. Sweeten with agave or honey to your liking. Cover with plastic wrap and refrigerate for about 3 hours or overnight for the pudding to set properly.
Assemble the layered pudding: Once all chia seed mixtures have fully set and thickened, spoon a layer of each flavored pudding into four serving glasses, alternating them in your preferred order.
Garnish and serve: Finish each glass with a sprinkle of bee pollen and decorate with edible flowers for a beautiful, nutritious presentation. Serve chilled and enjoy your vibrant chia breakfast pudding.

Notes

All puddings need at least 3 hours to set properly, preferably overnight for best texture.
Adjust sweetness individually for each pudding flavor using agave syrup or honey as preferred.
If you don’t have a food processor, use a blender or mash the avocado by hand until smooth.
Use fresh ingredients for the best flavor, especially in fruits like mango and avocado.
This recipe serves 4 and can be easily doubled for larger groups.
For a vegan option, ensure the honey is substituted with additional agave syrup.

Keywords: chia seed pudding, healthy breakfast, vegan breakfast pudding, dragon fruit pudding, avocado pudding, mango pudding, wheatgrass pudding, layered chia pudding, no-cook breakfast, nutritious pudding