Oreo Chia Pudding with Fruits: Vegan Breakfast or Dessert in a Jar

If you’re looking for something that tastes indulgent but is secretly also good for you, this Oreo chia pudding with fruits checks all the boxes. It’s creamy, crunchy, naturally sweet, and completely plant based. With just a handful of ingredients, you can make a layered treat that works both as a nourishing breakfast and a satisfying dessert. Served in individual jars or glasses, it’s a beautiful grab and go option that doesn’t compromise on taste or texture. Combining the fun of Oreos, the fiber rich benefits of chia seeds, and the freshness of seasonal fruits, this is a recipe that feels like dessert but fuels like breakfast.

Ingredients:

For the chia pudding:

• 2 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any plant based milk)
• 1 teaspoon maple syrup or agave (adjust to taste)
• 1/4 teaspoon vanilla extract
• Pinch of salt

For the Oreo layer:

• 4 Oreo cookies (regular or vegan friendly variant)
• 1 tablespoon plant based milk

For the fruit layer:<

• 1/2 cup chopped fruits of choice (bananas, strawberries, mangoes, or kiwis work best)
• Optional: a few pomegranate seeds or blueberries for topping

Method:

1. In a bowl, combine the chia seeds, almond milk, maple syrup, vanilla, and salt. Stir well to prevent the seeds from clumping. Let it sit for 10 minutes, then stir again. Cover and refrigerate for at least 2 hours, or overnight. Chia seeds expand and absorb the liquid, creating a pudding-like consistency. The longer you let it sit, the creamier it becomes. An overnight soak gives the best results, but even 2 hours works in a pinch.
2. Crush the Oreo cookies in a bowl using a fork or the back of a spoon. Add just enough plant based milk to make a thick, muddy paste. You don’t want it runny, just soft enough to spread or layer. If you prefer crunch, skip adding milk and use the crushed cookies dry for a crumbly texture contrast.

3. Choose fresh, ripe, and juicy fruits. You want them sweet enough to contrast the richness of the Oreo layer and the neutrality of the chia pudding. Best fruit options include bananas for creaminess, strawberries for tartness, mangoes for tropical sweetness, kiwis for zing and blueberries or pomegranate for a pop of color and freshness. Cut them into small, bite sized pieces to layer evenly.

4. Take two clean glass jars or dessert glasses for a simple treat. Serve in mason jars for a rustic breakfast look. Layer in stemmed glasses for a chic dessert. Or use small glass containers with lids for lunchboxes or picnics.
5. To layer, start with a spoonful of crushed Oreo mixture. Add half the chia pudding. Then spoon in the chopped fruits. Add another spoon of Oreo, followed by the rest of the chia pudding. Finish with more fruits and a sprinkle of crushed Oreos or nuts if desired. Cover and chill if not serving immediately.
6. Make the chia pudding the night before and assemble jars in the morning. Double or triple the recipe for a week’s worth of breakfasts or dessert jars.
7. Seal jars with lids and keep them in the fridge for up to 3 days.

Notes:

• This Oreo chia pudding with fruits is entirely dairy free and eggless. Choose vegan friendly Oreos and plant based milk for a cruelty free treat.
• Make it richer by adding a spoon of peanut butter or almond butter between the layers.

• For a dessert feel, add a dollop of coconut whipped cream on top.
• For a protein boost, stir vegan protein powder into the milk before soaking the chia seeds.
• Add 1 teaspoon cocoa powder to the chia mixture for a double chocolate version. Layer with banana for the ultimate flavor combo.
• Use coconut milk as the base and layer with mangoes, pineapple, and toasted coconut flakes for a tropical twist.
• Mix mashed berries into the chia base and top with blueberries, strawberries, and crushed Oreos.
• If the pudding is too runny, add more chia seeds and let it sit for another hour. If it’s too thick, stir in a little more plant milk before layering. And if the chia is clumpy, stir well after the first 10 minutes to break clumps as the seeds begin to gel.