Meal Prep Friendly Chia Pudding: 3 Ways



I have three requirements for breakfast: 1) It needs to taste really good 2) It needs to fill me up for whatever I'm doing that morning (homeschool, work, #momlife)

3) It needs to be quick to prepare, because this mama has things to do! With our littlest going off to school at 8am twice a week and homeschooling our almost seven year old, breakfast is one of those meals we could use a little extra help. And where it would be easy to just grab a muffin from Dunkin' or a bowl of cereal, I know those won't keep me full and energized for the busy morning I'm bound to have- so that's where meal prep comes in!


I focus my meal prep on what is going to save us time during this week- and breakfast is certainly one of those times.


Our breakfast meal prep often looks like smoothie bags, overnight oats, egg muffins-- or protein chia puddings, my go-to breakfast for a sweet and filling meal prep breakfast.


I start with the same base- and add toppings to mix it up and really make it satisfying.



Basic Protein Chia Pudding (makes 3-4 servings)


I find the best ratio of chia seeds to milk is 2 tbsp: 1/2 cup milk- the protein powder, if using, will also thicken it slightly. Tweak it to your desired consistency!

1/2 cup chia seeds 2 cups milk of choice (more as needed)

4 scoops vanilla protein powder (don't want to use protein? use a splash of vanilla extract for extra flavor, and a dash of sweetener if you desire)


  1. Whisk all ingredients together. Let sit for 2 hours to overnight. I prefer to let it thicken slightly before dividing into jars. Divide into jars, top and enjoy!


Maple Pecan Pear:

Top prepared chia pudding with (per bowl):

1/4 cup chopped pear

2 tbsp chopped pecans

drizzle maple syrup


Peanut Butter & Jelly Blueberry compote:

1 cup fresh or frozen blueberries

1 tbsp water drizzle maple syrup, if desired


Simmer on low until most liquid is evaporated.


Top or layer prepared chia pudding with (per bowl):

1/4 cup blueberry compote

big spoonful peanut butter



Vanilla Lemon Raspberry Stir in 1 tsp lemon juice, 1/4 tsp zest and splash vanilla extract (to make for the whole batch of chia pudding, use juice and zest of 1/2 lemon and 1/2 tsp vanilla extract)

Top prepared chia pudding with (per bowl):

1/4 cup raspberries A sprinkle of lemon zest



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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits