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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Kristin Dovbniak

Welcome!

I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.

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