Easy Mango Chia Seed Pudding (Including a Dairy-Free Option)
I’m…generally not that great at meal prep. I somehow find that the amount of time and work required doesn’t end up paying off most of the time (and I’m not a huge leftovers fan). But this delicious mango chia pudding is very much an exception to that rule.
Check out my whole archive of super healthy recipes!
As I’ve been focused on adding a lot more protein to my diet, I’ve noticed that my fiber intake has gone down a bit, and I’ve been purposefully adding in chia seeds where I can.
They’re packed with fiber, antioxidants, minerals, and omega-3 fatty acids. And unlike a lot of high-fiber foods, they don’t add a lot of BULK in your stomach. Small but mighty.
I’ve loved making them in these pretty single-serving vintage style glass mugs! I keep a few in the fridge every week for my pre-morning coffee snack, or for breakfast during a full day of meetings.
I absolutely love to how easy this is to throw together! All you have to do is add the mango, oats, honey, milk, and ginger to a blender. Blend until smooth, at least 30 seconds.
If you’re using one big container, pour into the container and whisk in the chia seeds.
If you’re using individual containers, stir the chia seeds into your mixture in the blender (don’t blend, just stir or give it a quick pulse or two) and then pour into your individual containers.
Cover and place in the fridge to chill for at least 2 to 3 hours…but overnight is best.  Serve with a dollop of yogurt and more mango cubes.
I recommend eating this within two or three days…as I sadly learned the hard way, it starts to get a little ferment-y/tangy after that.
Other easy, healthy make-ahead breakfast you’ll love:
- Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)
- Healthy, Cozy Carrot Cake Oatmeal (GF, Vegan, Nut-Free)
- Healthy Blueberry Breakfast Crumble (can be made GF, vegan)
- Easy, Healthy Raspberry Chia Pudding (Dairy-Free)
- Super Healthy Chocolate Avocado Pudding (GF, Vegan)
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Easy Mango Chia Seed Pudding (Dairy-Free Option)
Ingredients
- 1/2 cup of mango cubes (I thaw frozen ones; sometimes I'm lazy & don't thaw them)
- 3 tablespoons of old-fashioned (rolled) oats
- 1 1/4 cup of milk (I use homemade unsweetened cashew milk)
- 1/4 cup of organic plain greek yogurt (or thick non-dairy)
- 1 tablespoon of honey
- 1/8 teaspoon of ground ginger
- Pinch of salt
- Sprinkle of cinnamon
- 4 tablespoons of chia seeds
- Optional: a little sweetened yogurt and more mango cubes for topping
Instructions
- Add the mango, oats, honey, milk, and ginger to a blender. Blend until smooth, at least 30 seconds.
- If you're using one big container, pour into the container and whisk in the chia seeds. If you're using individual containers, stir the chia seeds into your mixture in the blender (don't blend, just stir or give it a quick pulse or two) and then pour into your individual containers.
- Cover and place in the fridge to chill for at least 2 to 3 hours...but overnight is best. Serve with a dollop of yogurt and more mango cubes. Eat within two or three days, it starts to get a little ferment-y/tangy after that.
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