Mango Chia Breakfast Jar

This breakfast jar is creamy, lightly sweet, and refreshing, with soft coconut chia pudding layered with juicy mango. Toasted coconut flakes add a nutty crunch that makes the simple jar feel bright and satisfying.

Nutrition · per serving

254kcal

5.5gProtein

26.7gCarbs

15.4gFat

9.5gFiber

2 servings

Ingredients

7 items

Coconut chia pudding

chia seeds50 g

light coconut milk300 ml

maple syrup20 g

vanilla extract5 ml

fine sea salt1 pinch

Fruit and topping

ripe mango, diced small250 g

unsweetened coconut flakes20 g

Tips

•For a thicker texture, chill 2 hours or overnight.
•If your mango is very sweet, reduce the maple syrup slightly.
•Small dice gives the nicest layered look and makes the jars easier to eat.
•You can assemble these the night before for an easy grab-and-go breakfast.

Steps

1
Toast the coconut flakes in a dry small pan over medium-low heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Tip them onto a plate immediately so they do not keep browning in the hot pan.
20 g unsweetened coconut flakes
2
In a bowl or measuring jug, whisk together the chia seeds, light coconut milk, maple syrup, vanilla extract, and salt for 30 seconds. Let the mixture stand for 2 minutes, then whisk again thoroughly to break up any clumps; this second whisk helps the pudding set evenly.
50 g chia seeds300 ml light coconut milk20 g maple syrup5 ml vanilla extract1 pinch fine sea salt
3
Divide half of the diced mango between 2 jars or glasses. Spoon or pour in the chia mixture evenly, then top with the remaining mango. Finish with the toasted coconut flakes.
250 g ripe mango, diced small20 g unsweetened coconut flakes50 g chia seeds300 ml light coconut milk20 g maple syrup5 ml vanilla extract1 pinch fine sea salt
4
Refrigerate for 30 minutes before serving for a soft set, or chill longer for a thicker pudding. Serve cold.

Origin & History

Chia pudding is a modern breakfast staple in the United States, inspired by older uses of chia seeds in Central and South America where the seed has long been valued for nourishment. Layered breakfast jars became especially popular through meal-prep and wellness food culture, combining convenience with fresh fruit and plant-based ingredients.

american breakfast vegan chia mango no-cook meal-prep

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Steps

Toast the coconut flakes in a dry small pan over medium-low heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Tip them onto a plate immediately so they do not keep browning in the hot pan.

20 g unsweetened coconut flakes

In a bowl or measuring jug, whisk together the chia seeds, light coconut milk, maple syrup, vanilla extract, and salt for 30 seconds. Let the mixture stand for 2 minutes, then whisk again thoroughly to break up any clumps; this second whisk helps the pudding set evenly.

50 g chia seeds300 ml light coconut milk20 g maple syrup5 ml vanilla extract1 pinch fine sea salt

Divide half of the diced mango between 2 jars or glasses. Spoon or pour in the chia mixture evenly, then top with the remaining mango. Finish with the toasted coconut flakes.

250 g ripe mango, diced small20 g unsweetened coconut flakes50 g chia seeds300 ml light coconut milk20 g maple syrup5 ml vanilla extract1 pinch fine sea salt

Refrigerate for 30 minutes before serving for a soft set, or chill longer for a thicker pudding. Serve cold.

Origin & History