Watermelon Chia Pudding

Have you tried chia pudding? I personally love it. Mostly because I am a huge texture freak, and I love all sorts of crunch and texture in my food. Instead of combining chia seeds with almond or coconut milk to make chia pudding like you normally would, I puréed watermelon chunks into juice, and used that as the liquid! It’s SO summery and fresh and wonderful.

I topped it with mango, kiwi, mint, and toasted coconut. I poured a little coconut milk in there too just because I love it..and everything coconut for that matter. The toppings are totally customizable and berries or peaches would be fabulous with this too!


This recipe is fabulous for meal prep. If you make it on Sunday and let it sit in the fridge overnight, it will soak up all the delicious watermelon juice and be ready for you on Monday morning! Having healthy breakfast all week with next to no effort is my kind of breakfast. You can portion it into jars or little tupperwares and bring it to work too!


Having chia pudding in my fridge also helps me not reach for 9328472399 servings of chips and hummus as a “snack” when I’m staaaarving and just can’t wait to make anything. Totally normal, right?


Chia seeds have so many health benefits. They are loaded with fiber, protein, and omega 3’s, and they help you stay fuller, longer. I add them to oatmeal, smoothies, toast, and sometimes even salad dressings for a nutritional boost!

This is also an awesome healthy dessert. Maybe add a little chopped dark chocolate on top and some coconut whipped cream!

Print

Watermelon Chia Pudding

Course Breakfast, Dessert, Snack

Prep Time 4 hours 15 minutes

Total Time 4 hours 15 minutes

Servings 6 -8 servings

Calories 213 kcal

Author Molly (Spices in My DNA)

Ingredients

• 8 cups cubed watermelon, puréed in a blender (about 5 c. juice/pulp)
• 1 c. chia seeds
• For TOPPING:
• 1 large mango, diced
• 2-3 kiwis, sliced
• coconut milk for drizzling
• chopped fresh mint
• toasted coconut
• honey

Instructions

1. Combine watermelon juice/pulp and chia seeds in a large bowl. Stir until combined. Cover and let sit in the fridge for at least 4 hours or overnight.
2. Top with diced mango, kiwi, coconut milk, mint, toasted coconut, honey, or whatever toppings your heart desires!

Recipe Notes

*This recipe makes a lot of chia pudding. Feel free to half the recipe if you only want 3-4 portions! It will keep for a week or so in the fridge.
*Nutrition information is calculated without toppings.

Nutrition Facts

Watermelon Chia Pudding

Amount Per Serving (1 g)

Calories 213 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 16g5%

Sugar 13g14%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

Inspired by this video.

Summer in a glass.

Remember to hashtag #spicesinmydna on Instagram if you make my recipe! I LOVE seeing your creations. Be sure to follow me on Instagram, Facebook, Twitter, and Pinterest too!