With back to school starting for some this week, easy breakfasts that can be prepped in advance are essential for getting out of the door on time! I love to have ready to eat breakfasts in the fridge for the whole family because I have a kid who wakes up hungry and a hubby who takes his breakfast to go! Some days I get tired of overnight oats and eggs so switching it up to keep things interesting is key! Chia pudding is one of those breakfast that I tend to forget about and then when I remember, I go through a chia pudding phase where I can’t get enough! Currently I’m in that phase, and because it’s so easy, I created easy chia pudding (three ways) so that you can set yourself up for success in the mornings!
If you haven’t ever had chia pudding, it’s essentially just milk of some sort (I prefer coconut) and chia seeds! The chia seeds expand and make the milk a pudding like texture that is perfect for topping with fruits, granola, and more for a healthy breakfast or snack! I like using full fat coconut milk here for the creamy texture and flavor that the coconut milk gives the pudding, but you can also use regular dairy or almond milk here! Chia seeds are full of omega 3’s, fiber, and protein making them ideal for kickstarting your day off right!
You can literally top chia pudding with whatever ingredients you have on hand, but I have created three different combos that are my favorite way to enjoy chia pudding at the moment! Strawberry rhubarb compote + granola, brown sugar peach, and blueberry banana are just a few options for how you can enjoy your pudding and man oh man are they good! You can prep a week’s worth of chia puddings in mason jars and then simply top them the morning of with your desired toppings! I like to prep the toppings to so that it takes less than a minute to get breakfast ready to go, plus you can use the toppings on yogurt or whatever throughout the week as well!
You are definitely going to want to try these recipes out for yourself and see just how easy it is!
1 Cup Full Fat Coconut Milk
1/4 Cup + 2 Tbsp. Chia Seeds
2 Tbsp. Maple Syrup
1 Tsp. Vanilla Extract
Note: This is one serving, double or triple etc. based upon how many days you are prepping!
Strawberry Rhubarb Compote:
1 Cup Strawberries
1/2 Cup Diced Rhubarb
1 Tsp. Lemon Juice
1 Tsp. Vanilla
2 Tbsp. Honey or Maple Syrup
Brown Sugar Peaches:
1 Large Peach
1 Tsp. Brown Sugar
1 Tbsp. Grass Fed Butter
Pinch of Salt
Make strawberry rhubarb compote by combining all ingredients (minus the honey) into a saucepan and cooking until berries and rhubarb are soft. Blend until smooth and then stir in honey once cooled. (This is delicious on toast and more!)
Make peaches by sautéing in a pan until sugar has coated the peaches and they are slightly soft. Store in the fridge until ready to use.
Make chia pudding by combining coconut milk, chia seeds, maple syrup, and vanilla in a mason jar and stir to combine.
Place into the fridge for at least an hour, but up to overnight until the chia seeds thicken the milk.
Top with desired toppings and serve.
Note: Add more chia seeds for a thicker pudding, and less for a thinner pudding. I find everyone has a preference to how they prefer the texture of their chia pudding!
Aren’t they beautiful? You won’t believe how easy and tasty these chia pudding really are! Pin this recipe to save for all of your meal prep ideas!