Whenever I want to switch up weekly our meal prep breakfasts of crockpot steel cut oatmeal, I alternate between granola & yogurt and this chia seed pudding. Chia seed pudding is a lighter breakfast option, but still keeps me full until lunchtime when paired with an apple or a hard boiled egg.
True story: I had no idea people ate chia seeds until well into my twenties. And it was probably a few years after that I discovered you could soak them in milk and turn them into a pudding. Mind=blown.
You could certainly keep it plain, but I like to pair the slightly sweet chia seed pudding with tart berries and crunchy granola or unsweetened, shredded coconut for a bit of texture difference. Make a big bowl of it on Sunday night, let it soak overnight, divide it Monday morning in 5 containers and you’re set for the week!
*Note: In this recipe, I like using the non-fat, plain Greek yogurt; however, you could use any flavor of yogurt that you love here. Just be sure to read the yogurt labels as some of them surprisingly come with a lot of added sugar.
CHIA SEED PUDDING
- Inspired by Giada de Laurentiis
- Yields: 5 servings
- 2 cups milk (whole, almond, coconut, etc. Whatever you like!)
- 2 cups non-fat, plain Greek yogurt
- 2 Tbsp. honey
- 2 Tbsp. pure maple syrup
- 1 Tbsp. pure vanilla extract
- pinch of sea salt
- 1/2 cup chia seeds
- Pictured toppings: blueberries, shredded unsweetened coconut, and sliced almonds
- Other topping suggestions: berries, sliced bananas, kiwi, peaches (or any other fruit), homemade granola, toasted flax seeds, etc.
- In a medium mixing bowl, add your milk, yogurt, honey/syrup, vanilla and pinch of sea salt and whisk together until combined. Then stir in your chia seeds. Cover the bowl with plastic wrap and refrigerate overnight. Stir a couple of times before going to bed to prevent the clumping of chia seeds at the bottom..
- The next day, divide the pudding evenly into 5 Tupperware containers or mason jars. Sprinkle with your choice of toppings. Seal again and refrigerate until ready to serve.