Chia Pudding With Honeydew Melon

Chia Pudding With Honeydew Melon
Dana Angelo White
Total Time 245 min
Prep 5 min, Cook 240 min
Yield 2

Tiny chia seeds aren't just for houseplants. This little superfood packs in big amounts of nutrients, including inflammation fighting omega-3 fats.

When soaked in liquid, chia seeds swell and gel, creating a thick and creamy pudding that remains low in fat and is ideal for folks experiencing heartburn. Following a lower-fat diet can help prevent reflux and heartburn. Plus, this velvety mixture tastes like a guilty pleasure but is truly a healthy indulgence. This recipe also contains 10 grams of hunger-fighting fiber per serving—that's 40 percent of the daily recommendation!


  • 1 cup vanilla soy milk
  • ¼ cup chia seeds
  • ½ cup finely chopped honeydew melon


  1. Combine soy milk and chia seeds in a bowl and mix well.
  2. Cover with plastic wrap and transfer to the refrigerator. Allow to set for 2 hours.
  3.  After 2 hours, mix gently and return to the fridge to chill for 2 more hours, or up to overnight.
  4. Top with melon before serving.

Ingredient Variations and Substitutions

This recipe works nicely with any type of milk or milk alternative. Soy milk is a higher protein option, but almond milk is another low-fat option.

Serve this pudding as breakfast, dessert, or a late night snack topped with any type of fresh fruit. If you make a batch of chia pudding, you can top it with different fruit throughout the week for variety. Most fruit are heartburn-friendly. Green apples, however, may trigger heartburn in some.

For a little extra crunch, sprinkle with a tablespoon of granola just before serving. Be smart about adding more, as granola can get calorie-dense.

Cooking and Serving Tips

Store prepared pudding covered with plastic wrap in the refrigerator for up to 2 days. When storing for longer periods of time, cover with plastic wrap so that the wrap is in direct contact with the pudding. This will prevent a rubbery skin from forming along the top of it.

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