Meal Prep: Fruit and Coconut Breakfast Chia Pudding

It’s hard being a busy vegan! I found this out when I first started working full-time as a teacher during the week and interning at two different companies on the weekends. I would wake up before the sun rose, work on my writing in the dark, chug some coffee, sweat out a quick yoga session, walk to work, chug some more coffee, stay in a room with 14 toddlers for eight hours, walk home, kiss my partner, and then stare blankly at the stove, wondering if I had enough energy left to whip up a healthy, vegan dinner—the answer was usually, “Let’s get delivery.”

Suffice it to say, I rarely had time to cook food at home, which made eating a proper meal tricky, since I didn’t have the assets *cough, cash, cough* to buy vegan dishes from restaurants or to-go shops every day (they can be pricey in Seattle’s South Lake Union area!). It all made me unsure about continuing my veganism because it really didn’t seem to fit into my fast-paced, busy lifestyle.

Then, one day at work in the break room, I noticed how many of my fellow preschool teachers had brought their lunch with them. Day after day, my co-workers had the same portions of the same thing to eat. When I inquired about what they were eating, each person seemed excited about the meals they had prepared. They’d say things like, “Oh, this week I made turkey taco bowls,” or, “On Sunday I made a week’s worth of chili!”

Their food looked yummy and healthy, and it sounded like they only needed one day to cook all of it. So, I decided to try meal prepping for the first time. My only obstacle was that I needed to find vegan meal prep recipes, but once I did that, I experimented, and after a couple weeks, came up with three of my favorite vegan meals.

Check out these following meal-prep recipes for lunch and dinner too!

VFruit and Coconut Chia Pudding

Fruit and Coconut Chia Pudding

Yield: 5
prep time: 20 M cook time: 0 M total time: 20 M


  • 2 cups unsweetened soy milk *
  • 1/2 cup chia seeds
  • 2 tbsp maple syrup, plus extra for serving
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt, plus extra for serving
  • 2 cups desired fruit (I like blackberries, raspberries, & pineapple)
  • 1/4 cup coconut flakes
  • *The original recipe calls for soy because the chefs agreed it tasted the best with the chia seeds. You may use whichever milk you prefer. I sometimes use oat milk because it has the least impact on the environment.


How to make Fruit and Coconut Chia Pudding

  1. In a bowl stir together soy milk, chia seeds, syrup, vanilla, and salt and let sit for 15 minutes.
  2. Stir again to break up any clumps that have formed. Pour mixture into mason jars (8oz. recommended). Cover, and refrigerate overnight.
  3. Just before eating, top with fruit, coconut flakes, salt, and maple syrup to taste! Jars last up to one week.
chia breakfast pudding
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