When summer throws you a bumper crop of cantaloupes, that are ripening simultaneously, it’s time to get creative. It would be a crime to see delicious melons get wasted, so I broke out my blender to make Cantaloupe Ginger Chia Puddings – it’s definitely a yummy, satisfying and creative cantaloupe recipe!

Easy-peasy to prepare and perfect for make-ahead meal-prepping, as each sealed jar last about 4 days in the fridge, this cantaloupe chia pudding will be your new favorite afternoon snack, healthy dessert, or grab-and-go breakfast. Lower carb, rich in protein and filled with fiber and other important nutrients, this chia pudding recipe is a smart addition to most any diet.

Without diary or grains, this ginger cantaloupe chia pudding is perfect for paleo and/or gluten-free diets. Also, since it is lower in carbs (10g net carb per jar), it can fit into a low-carb, and even possibly finessed into a keto diet (you can always half the serving size, it’s pretty large). Also, if you choose not to add the stevia (or other sweetener), it will remain Whole30 diet compliant.

Of course, cantaloupe is a major player in these melon chia puddings, not only is the fruit sweet and juicy, it is an excellent source of vitamins and minerals like A, C and potassium.

But also, chia seeds are the bomb! These teensy-tiny seeds are super nutritious, rich in omega-3 fatty acids, antioxidants, minerals like iron, plant protein and loads of dietary fiber. In fact, chia seeds are one of the most efficient ways to add fiber to a low-carb diet — 2 tablespoons of dry chia seeds has 12g carb and 11g dietary fiber (so about 1g net carb). As a general rule of thumb, you should be eating 14g dietary fiber for every 1,000 calories consumed (learn more on my post 10 High Fiber Foods for Low Carb Diets).

BTW, a serving of this cantaloupe chia pudding offers 15g dietary fiber, 8g fat, 17g protein, 10g net carbs and 15g dietary fiber. It’s an efficient powerhouse of wholesome nutrition!

Chia seeds can absorb up to 12 times their weight in liquid – they “gel” up and can turn any liquid like juice or milk of choice into a thicker substance. That’s why they are perfect for “puddings.” However, you should never try to eat them dry, it can be a choking hazard.

For a little extra functionality, I’ve added collagen hydrolysate for a protein boost and to support my joint, bone and guy health. You can leave this out of the recipe, if desired, with no substitution necessary.  And also I added ground ginger and turmeric – I find both these spices are great for my workout recovery and general well-being. And, if you find your cantaloupe is not as sweet as it could, a natural low-carb sugar alternative (like stevia, monk fruit or allulose) can be added – this will not comply with Whole30 diets though.

The ingredients for this cantaloupe recipe are whipped up in the blender, it’s so easy! Then just pour among three glass jars or containers with lids and let set up in the fridge for 15 minutes. The nutrition facts include topping with a little extra diced cantaloupe – but you can also add coconut, seeds or whatever you crave.

Here are some other chia seed pudding recipes to meal prep:

• Peach Blueberry Protein Chia Pudding
• Chocolate Raspberry Coconut Chia Pudding
• Java Brownie Overnight Chia-Oats

If you need more creative cantaloupe recipes, try these:

• Grilled Cantaloupe with Ancho Date Sauce
• Feta Cantaloupe Truffles

Disclaimer: This post contains affiliate links. I receive a small commission for any purchase made, however the price to you remains the same. Proceeds go towards operational expenses for The Fit Fork.

5 from 8 votes

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Cantaloupe Ginger Chia Puddings

Prep Time

20 mins

Total Time

20 mins

 

This easy-peasy, no-cook recipe is a chia pudding made with ripe juicy cantaloupe, almond milk, and chia seeds -- plus a little extra functional flavor thanks to ground ginger and turmeric!! I also add collagen powder for a protein boost and to support my joint, bone and gut health. It's a high-fiber, lower carb snack and healthy dessert or even grab-and-go breakfast! Paleo friendly.

Course: Breakfast, Dessert, Snack, workout

Keyword: cantaloupe, chia seeds, collagen, ginger, pudding

Servings: 3 servings

Calories: 246 kcal

Ingredients

• 12 oz ripe soft cantaloupe cubed (about 2.5 cups – reserve .5 cup to dice)
• 1 cup unsweetened almond milk
• ¼ cup unflavored collagen powder may omit without substitution needed
• 2 to 3 stevia packets to taste or omit for Whole30
• 3/4 teaspoon ground ginger
• ¼ teaspoon ground turmeric
• 1/2 cup chia seeds
• 1 tablespoon shredded unsweetened coconut

Instructions

1. Add 2 cups of the chopped cantaloupe to blender with almond milk, blend until smooth.
2. Add in collagen powder, stevia (if you think it needs to be sweeter), ginger and turmeric. Blend until smooth.
3. Add chia seeds. Lightly pulse blender until they are combined.
4. Pour among three 12-ounce (minimum) jars or containers. Set in fridge for 15 minutes to gel up.
5. Remove and top with remaining cantaloupe (diced up) and sprinkle with shredded coconut.

6. Enjoy! May be meal prepped and kept covered in fridge for 4 days.

Recipe Notes