Neapolitan Chia Seed Pudding (Vegan, Paleo)

This three layered Neapolitan Chia Seed Pudding is bursting with a combination of strawberry, vanilla and chocolate flavors. Make this Dairy Free, Paleo recipe in advance to keep on hand for a quick breakfast throughout the week.

I'm constantly drooling over chia seed puddings and parfaits on Instagram, but I never make them at home. I don't really know why. I love that they are so easy to make so I can do tons at once. And then I can be really, really lazy in the morning and not do a single thing in order to eat breakfast. Or really lazy when I want a snack. Or lazy when I want a dessert... You get the point.

When I decided to make my own, I couldn't decide what flavor sounded good. I love fruity flavors, but never want anything sweet and I love the richness that comes from chocolate, but didn't want anything too intense. I started actually thinking about flavors, my mind wandered to ice cream and the kinds I use to go crazy for. One of those was Neapolitan, which I feel is a household ice cream name. Combining three (pretty) basic flavors to make one awesome taste is genius. I wanted to do the same with this pudding. 

Even with the three different flavors, this still takes less than 10 minutes to prep. It doesn't take away from the simplicity of the overnight pudding. Chia seed puddings are perfect to use as breakfast throughout the week, desserts or to fill you up as a snack. They're easy to make, delicious and oh so worth the couple minutes!

Neapolitan Chia Seed Pudding

Prep Time: 10 mins
Inactive Time: 6-12 hours
Yields: 2 servings

Vanilla Layer Ingredients:
½ cup non-dairy milk
2 tbs chia seeds
¼ tsp vanilla
1-2 tsp honey or maple syrup *optional

Chocolate Layer Ingredients:
½ cup non-dairy milk
2 tbs chia seeds
1 tbs cocoa powder
1 tbs honey or maple syrup

Strawberry Layer Ingredients:
¼ cup + 2 tbs non-dairy milk
2 tbs chia seeds
6 fresh or frozen strawberries, halved
1 tbs honey or maple syrup


  1. In 3 separate bowls, make the individual chia seed layers.
  2. Chill at least 6 hours, up to overnight.
  3. When ready, layer for serving in 2 separate containers. Eat immediately or store covered in fridge for up to 5 days.

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