a perfectly portable homemade chia “pod”

After a nearly two-week technology vacation, it’s Jeanne here.

I’m going to admit that it’s weird to be back after almost 14 days mostly unplugged.  The littles and I were on a 3,000+ mile road trip to visit the Cowboy, my mom and stepdad, my sisters, a new baby cousin, and some very dear friends.

The real reason we made the trip:  it was take the kids to work day (not really) … but they loved sitting at Dad’s very fastidious desk (his desk at home is a little less neat :))

To describe it as “whirlwind” is sort of putting it mildly.  We trekked from Montana to Utah to Los Angeles to Palm Springs to north of San Diego to southern San Diego to LA to Palm Springs to Utah to Montana … and we did it in just under 2 weeks.

I am so thankful our littles like to travel … this was taken on the very last leg of our trip in a hotel room in Salt Lake City. It was a very happy dance.

And honestly, it wasn’t a totally conscious decision to be offline.

We were just in the car so much … and after reading about Werner Herzog’s new 35 minute “short film” From One Second to the Next about the dangers of texting and driving I had made a commitment not to text or talk while driving.  Mind you, I have NOT seen the film.  I just read about it and it changed my life.  I don’t think I have the courage to actually watch it.  But I agree with the message … whatever it is you have to say?  It can wait.  But I digress.

I won’t bore you with the ins and outs of our trip because not everyone wants to be invited over to watch a home-movie (but if you invite me over to watch yours, I will do so happily :))

Plus … there’s a good chance the real reason you’re here today is this:


My San Diego sister introduced me to these little nuggets of goodness, which she found at Sprouts.

It has four organic ingredients:  Coconut Milk, Bananas, Blueberries, Chia Seeds.

I love how good for you they are [Chia seeds have been shown to stabilize blood sugar, increase brain power.  They are 20 percent protein.  Jam-packed with digestible fiber, calcium and antioxidants.  They have strontium (which helps assimilate protein) and can help with weightloss by boosting metabolism and promoting lean muscle.  There’s evidence that these tiny little nutty-tasting seeds can help reduce blood pressure and encourage heart health.  They’ve also been shown to aid in detoxification and elimination. And I haven’t even mentioned how good for you Coconut Milk is.]

I love the portability (although I wish it weren’t in plastic with two plastic covers and a plastic spoon).  It’s a great texture (it’s kind of yogurty … not slimy like I thought it could be because sometimes that happens when you add chia seeds to liquid).  And it doesn’t have the “it will go bad by lunch if it’s not refrigerated” that threatens dairy products.

I tried the blueberry.

I was uber ready for it to be delicious.


It was okay.

Actually, it was sort of bland.  Like the bananas weren’t ripe enough.  Or maybe it was missing just a hint of sweet.

But I love the idea of a Chia Pod.

So I have been obsessed with making my own version of this since Saturday … waiting (not so patiently) to get home, get to the store and whip out the Vita-Mix.  (Plus, it gives me an excuse to use all those dang jelly jars that have been cluttering our cupboards.)

I started simply, with four ingredients …

I used peaches instead of blueberries because when we were in SoCal we stopped at a local farmers’ market and bought way too many to eat on a drive home and I didn’t want them to go bad and it was one of the best decisions I’ve ever made. (How’s that for a run-on sentence?)

But my first attempt had the same problem as the store bought Chia Pod.


So here’s what I did:


  • 3 very ripe peaches (pitted and cut into large chunks … it was about a cup and a half to two cups of chopped peaches, but it could have been strawberries or blueberries or mango or a blend of any berries or fruit that trips your trigger)
  • 2 ripe bananas (I will likely reduce this to one banana next time because the taste is pretty heavy on the banana)
  • 2 cups coconut milk
  • 2/3 cup of chia seeds (the Chia Pod uses white chia.  I only had black chia on hand and while it doesn’t look as “pretty” as the store bought version, it still tastes pretty much the same and packs the same amount of awesomeness)
  • 1 tablespoon raw honey (or use grade B maple syrup or raw sugar or agave if you want to make this a vegan treat)
  • 1/3 cup shredded coconut


Combine all of the ingredients in a high-speed blender and pulse until well-combined.  Divide into individual serving cups and refrigerate for at least 30 minutes to “set.”

And …

I know they’re not as cute as the one’s my Sis got at Sprout’s (or it might have been Trader Joe’s). I’ll have to work on the packaging when I make a strawberry version next.

I love them.

I had one for dessert last night.

Our little guy had one for a snack … and his big sister ate half of it.

And there are still six in the fridge to pack and go anywhere anytime (breakfast, lunch, snack, dessert).

So life is good.

Except for maybe what I found in the freezer after being gone for two weeks.


But I don’t want to leave you with this image that’s haunting my brain … so here’s one of our kids after going to a block party with their cousins …

It may not be helping you much, but it definitely takes my mind off my task for the day 🙂

 Find us also at:
Pinworthy Projects @ The Domestic Superhero
& Pennywise Platters @ The Nourishing Gourmet

26 thoughts on “a perfectly portable homemade chia “pod”

  1. I’m allergic to bananas, what could I use in place of them? I too have tried the chia pod and agree, it’s bland but in a good way and really want to try yours but am being held back because of the bananas. Thanks!

    1. OK…I really REALLY wanted to make this so I got a wee bit creative. Instead of peaches and bananas, I used frozen dark, sweet Cherries…OH MY GOODNESS…I wanted to eat the entire container! Thank you for this amazing recipe!

    2. Sorry for the delayed response. I just discovered this comment (it was hidden in our spam folder!) … You obviously figured out that there’s no need for bananas!!!

  2. Thanks for sharing! I just discovered these little things & I’m obsessed with them…well, just the vanilla bean flavor. I also tried the blueberry and was disappointed. TRY THE VANILLA!!! (It’s vanilla & cinnamon…it’s reminiscent of a little tapioca). I’m very excited about trying this at home! I also didn’t know there was white chia – I thought it was very curious how they got to be that color from the black seeds, so thank you for the education! 🙂

    1. I use the banana as a “sweetener” … I think you could eliminate the banana, maybe add another teaspoon of honey or maple syrup, an extra teaspoon (or half) of chia seeds and you’d be good to go. 🙂

  3. Yum! We made this tonight (for breakfast tomorrow) as well as another recipe that was online. We wanted to compare the two methods to decide which one we preferred. This one is much more custard like compared to the other recipe. We left out the banana and used only mango. It’s delicious! Even our 3yo loved it! Two thumbs up!!

  4. Awesome idea! Over here in Australia we don’t the blueberry version. Good to hear that we aren’t missing anything. Can you let me know how long your homemade pods last for in the fridge?

    1. I make small batches because we like to mix up the flavor sand they are so easy to make. We don’t usually have them in the fridge longer than a week. But if I were to hazard a GUESS, I would think they’d last about two weeks in the fridge.

  5. I like the fact that the chia seeds in the store bought pods are somewhat gellatinous after they’ve absorbed the liquid. Did yours do that because it doesn’t look as if the seeds had absorbed much of the liquid in your picture… JW, thanks!

    1. THe pictures were taken after just 30 minutes in the fridge. If you let them sit over night they will be just like the store-bought version.

    1. I’m just GUESSING, but …2 weeks? (We eat them too fast, I don’t think we’ve had them in the fridge more than a few days 🙂

  6. Hey hun! love the idea and cant wait to try these and get creative with them as well! I just have a question, can these be frozen to last longer? If not how long could they be kept in the refrigerator for?

    1. I haven’t tried freezing them as I find them so easy to whip up at a moments notice … I would probably let them sit overnight in the fridge before freezing them, though as I would want the chia seeds to absorb as much of the liquid as possible before freezing. Let us know how it goes if you try it!

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