Tropical Smoothie Chia Oatmeal Pudding Recipe

Mornings can be busy, right? I know mine are! Most days, I open my fridge and feel so happy to see my little jars of chia oatmeal pudding all set and ready to eat.

I make a big batch at once and it lasts me for four to five days. It saves me so much time and keeps me full.

If you’re like me-busy, a bit lazy sometimes, or just want something simple and good for your body-you’ll love this Tropical Smoothie Chia Oatmeal Pudding Recipe.

There are lots of oatmeal puddings out there, but Tropical Smoothie Cafe version is so unique.

No fancy ingredients or expensive stuff—just oats, chia seeds, coconut milk, and a touch of honey. You’ll love the mix of chewy oats, creamy coconut, and sweet fruit. Let’s make mornings easier!

What Does Tropical Smoothie Chia Oatmeal Pudding Taste Like?

This pudding is so yummy and smooth! The coconut milk makes it creamy, like a little hug in every bite. Honey adds a soft sweetness that’s just right—not too much.

The steel-cut oats give it a chewy bite, and the chia seeds make it fun with their little pop. It’s like a mini tropical getaway in a jar—sweet, fresh, and oh-so-good.

Tropical Smoothie Chia Oatmeal Pudding Ingredients

Here’s everything you need for this recipe:

Steel-Cut Oats (1 cup)

These oats are different from the quick ones you might have. They take longer to cook, but they’re worth it. They stay chewy and don’t get mushy, which gives the pudding a great texture.

Chia Seeds (1/4 cup for cooking, 2 tablespoons for later)

Chia seeds are tiny but mighty! They soak up liquid and turn into a gel, which makes the pudding thick and creamy. I use them twice—once while cooking and once after—to get that perfect pudding vibe.

Water (about 2 cups)

Water is just for cooking the oats and chia seeds. It helps them soften up before we add the creamy stuff.

Lite Coconut Milk (2 cans, 14 oz each)

The coconut milk makes the pudding creamy and gives it that tropical flavor. I use lite coconut milk so it’s not too rich or heavy. It adds a smooth, slightly sweet taste.

Honey (3 tablespoons)

Honey adds a soft, natural sweetness. I love how it blends with the coconut and vanilla. You can add more if you like things sweeter or leave it out if you want no added sugar. It’s up to you!

Vanilla Bean Powder or Vanilla Extract (2 teaspoons)

A little vanilla goes a long way. It gives the pudding a warm, sweet smell and taste that makes it feel like a special treat. I use vanilla bean powder, but extract works just as well.

Protein Powder (1 scoop, optional)

If you want to make this pudding more filling, toss in a scoop of protein powder. I sometimes use vanilla-flavored powder because it mixes in smoothly and adds a little extra flavor. This is totally optional, so skip it if you don’t need it.

Favorite Toppings

I love to top it with:

• Strawberries
• Blueberries
• Raspberries
• Banana slices
• Granola (for crunch)

Variations and ADD-Ins

This recipe is easy to change up. Try these ideas:

1. Switch the milk: Use almond milk or oat milk if you don’t like coconut.
2. Change the sweetener: Use maple syrup or agave instead of honey.
3. Add spices: Try a pinch of cinnamon or nutmeg.
4. Toss in nuts: Walnuts, almonds, or even shredded coconut add more texture.
5. Mix in dried fruit: Raisins, cranberries, or chopped dates are all great.

Kitchen Equipment Needed

You don’t need fancy tools. Here’s what I use:

1. A deep skillet or wide pan
2. Measuring cups and spoons
3. A stirring spoon
4. Mixing bowl (for adding extras)
5. 5 containers or jars with lids
6. Fridge to chill overnight

How To Make Tropical Smoothie Chia Oatmeal Pudding

Step 1 | Cook the Oats and Chia Seeds

In a skillet or wide pan, bring 2 cups of water to a gentle simmer over medium heat. Add 1 cup of steel-cut oats and 1/4 cup of rinsed chia seeds, stirring occasionally.

Let the mixture cook for 15–20 minutes, or until the water has mostly evaporated and the oats are tender. Be sure to stir frequently to prevent sticking.

Step 2 | Add the Creamy Stuff

Once the oats are cooked, remove the pan from the heat. Stir in 2 cans (14 oz each) of lite coconut milk, 2 tablespoons of extra chia seeds, 3 tablespoons of honey (adjust to taste), and 2 teaspoons of vanilla bean powder or extract. Mix well until everything is fully combined.

Step 3 | Split and Chill

Divide the mixture evenly into 5 containers. If you’d like to boost the protein, mix in a scoop of your favorite protein powder before sealing the lids.

Refrigerate overnight, or for at least 6 hours. During this time, the chia seeds will soak up the liquid and create a thick, pudding-like texture.

Step 4 | Add Your Toppings

In the morning, top your pudding with fresh fruits like strawberries, raspberries, blueberries, banana slices, and a sprinkle of granola for crunch. No reheating needed-just grab a spoon and enjoy!

Tips for Perfection This DISH

Want your pudding to turn out perfect every time? Here are some tricks I’ve learned:

Don’t Rush the Cooking

The steel cut oats need that full cooking time. If you try to hurry, they’ll be too hard and your pudding won’t have the right texture.

Shake Before Eating

The pudding might separate a tiny bit in the fridge. Just give your jar a quick shake before opening to mix everything back together.

Make it Thicker or Thinner

If you like super thick pudding, add an extra tablespoon of chia seeds. If you prefer it thinner, use a bit more coconut milk.

Protein Powder Tips

If using protein powder, vanilla or unflavored works best. Chocolate can be good too but will change the flavor profile.

Storage Tips

Make sure your containers seal well. The pudding can absorb fridge smells if not covered properly.

What to Serve with Chia Oatmeal Pudding

This pudding is pretty filling on its own, but sometimes I like to make it part of a bigger breakfast or snack. If I’m extra hungry or serving it to guests, here’s what I serve with it:

A cup of hot coffee or tea goes so well with the cold pudding. The warm drink and cool pudding are perfect together. If it’s summer, a cold brew coffee is nice too.

For extra protein, I sometimes have a boiled egg on the side. Sounds weird maybe, but the creamy pudding and the egg are a good match and keep me full for hours.

If I’m having the pudding as an afternoon snack instead of breakfast, I like to have a few whole grain crackers on the side for extra crunch.

Storing Oatmeal Pudding

The pudding will stay fresh in the refrigerator for 4-5 days. The flavor actually gets better after the first day as everything melds together! Just keep it in airtight containers and it’ll be ready whenever you need a quick meal or snack.

I don’t recommend freezing this pudding as the texture changes too much when thawed. The chia seeds can release too much moisture and make it soggy.

Always add toppings like fresh fruit and granola just before eating, not during storage. This keeps the fruit fresh and the crunchy things from getting soggy.

Tropical Smoothie Chia Oatmeal Pudding Recipe FAQs

1. Can I use rolled oats instead of steel cut oats?

Yes, you can substitute rolled oats for steel cut oats, but the texture will be softer and less chewy. Rolled oats cook faster, so reduce the cooking time to about 5-7 minutes and watch closely so they don’t get mushy.

2. Can I make this pudding without chia seeds?

Chia seeds are important for the pudding’s thick texture and health benefits. Without them, your pudding will be thinner and less creamy. If you don’t have chia seeds, try adding ground flaxseed as a substitute, but the texture will be different.

3. Can I add toppings before storing?

I’d wait. If you add fruit or granola ahead of time, it can get soggy in the fridge. Add them right before you eat—it’s fresher and crunchier that way!

Continue to Content

Yield: 5 servings

Tropical Smoothie Chia Oatmeal Pudding Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 25 minutes

Make this Copycat Tropical Smoothie Chia Oatmeal Pudding in just 6 hours 25 minutes! A creamy, healthy tropical breakfast with oats, chia, and coconut milk.

Print

Ingredients

• 1 cup steel-cut oats
• 1/4 cup chia seeds (for cooking)
• 2 tablespoons chia seeds (added later)
• 2 cups water
• 2 (14 oz) cans lite coconut milk
• 3 tablespoons honey (adjust to taste)
• 2 teaspoons vanilla bean powder or vanilla extract
• 1 scoop protein powder (optional)

Toppings:

• Strawberries
• Blueberries
• Raspberries
• Banana slices
• Granola

Instructions

Step 1: Cook the Oats and Chia Seeds

In a skillet or wide pan, bring 2 cups of water to a gentle simmer over medium heat. Add 1 cup of steel-cut oats and 1/4 cup of rinsed chia seeds, stirring occasionally.

Let the mixture cook for 15–20 minutes, or until the water has mostly evaporated and the oats are tender. Be sure to stir frequently to prevent sticking.

Step 2: Add the Creamy Stuff

Once the oats are cooked, remove the pan from the heat. Stir in 2 cans (14 oz each) of lite coconut milk, 2 tablespoons of extra chia seeds, 3 tablespoons of honey (adjust to taste), and 2 teaspoons of vanilla bean powder or extract. Mix well until everything is fully combined.

Step 3: Split and Chill

Divide the mixture evenly into 5 containers. If you’d like to boost the protein, mix in a scoop of your favorite protein powder before sealing the lids.

Refrigerate overnight, or for at least 6 hours. During this time, the chia seeds will soak up the liquid and create a thick, pudding-like texture.

Step 4: Add Your Toppings

In the morning, top your pudding with fresh fruits like strawberries, raspberries, blueberries, banana slices, and a sprinkle of granola for crunch. No reheating needed-just grab a spoon and enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 9gCholesterol: 0mgSodium: 45mgCarbohydrates: 35gFiber: 7gSugar: 8gProtein: 6g

This Tropical Smoothie Chia Oatmeal Pudding Recipe is a lifesaver for busy mornings. It’s easy to make, full of good stuff, and tastes amazing.

Give it a try—you might find it becomes your new breakfast favorite!

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