Mango Banana Chia Pudding with Coconut | Easy Vegan Breakfast Idea

Mango Banana Chia Pudding with Coconut | Easy Vegan Breakfast Idea

Mango Banana Chia Pudding with Coconut Recipe

An easy vegan breakfast idea, this Mango Banana Chia Pudding with Coconut layers creamy chia oats, banana slices, diced mango and wide coconut flakes in a simple make-ahead jar. It is lightly sweet, easy to prep the night before and finished with bright fruit on top for a breakfast that feels fresh, filling and ready to grab from the fridge.

Servings: 2 jars | Prep Time: 15 minutes | Chill Time: At least 4 hours or overnight | Cook Time: 0 minutes

Ingredients

For the Chia Oat Pudding

• 1 cup (240 ml.) unsweetened plain coconut milk beverage or oat milk

• ½ cup (120 g.) plain unsweetened coconut yogurt or plant-based yogurt

• ⅓ cup (30 g.) rolled oats

• 2 tbsp. (24 g.) chia seeds

• 1 tbsp. (15 ml.) maple syrup, plus more to taste

• ½ tsp. vanilla extract

• ¼ tsp. fine sea salt

For Layering and Serving

• 1 ripe banana, sliced

• 1 cup (165 g.) diced ripe mango, divided

• ¼ cup (20 g.) unsweetened coconut flakes or coconut chips

• 1 tsp. (4 g.) chia seeds, optional

• 1 tsp. (5 ml.) maple syrup, optional

Directions

1. In a medium bowl, stir together the coconut milk beverage, coconut yogurt, rolled oats, chia seeds, maple syrup, vanilla and salt.

2. Let the mixture stand for 10 minutes, then stir again to keep the chia seeds from settling at the bottom.

3. Divide a few banana slices between 2 jars, pressing some against the inside of the glass so they show through.

4. Spoon half of the chia oat mixture into the jars.

5. Add ½ cup (80 g.) diced mango between the jars, then spoon the remaining chia oat mixture over the fruit.

6. Cover and refrigerate for at least 4 hours or overnight, until the pudding is thick, creamy and spoonable.

7. Before serving, stir the top layer gently if needed. If the pudding is thicker than you like, add 1 to 2 tbsp. (15 to 30 ml.) coconut milk beverage to each jar.

8. Top with the remaining ½ cup (85 g.) diced mango, coconut flakes, extra chia seeds and a small drizzle of maple syrup, if using.

Make It Yours

• For a stronger mango flavor, blend ½ cup (85 g.) diced mango into the coconut milk beverage before stirring it into the oats and chia seeds.

• For a richer jar, use canned light coconut milk in place of half of the coconut milk beverage.

• For extra crunch, add toasted almonds, chopped walnuts or pumpkin seeds just before serving. For a brighter finish, add 1 tsp. finely grated lime zest or a small squeeze of fresh lime juice to the pudding mixture.

Kitchen Notes

• Use ripe mango that is sweet but still firm enough to dice cleanly. Very soft mango will taste good, but it may blend into the pudding instead of staying in visible pieces.

• Stir the chia mixture twice before chilling. This helps the seeds distribute evenly and keeps the bottom of the jar from becoming too dense.

• Add the coconut flakes right before serving so they keep their shape and sit visibly on top, similar to the jar in the photo.

Pairs Well With

Serve this chia pudding with hot coffee, green tea, almond butter toast, fresh berries, avocado toast, a small smoothie or a simple bowl of mixed fruit.