My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.
Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.
This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.
Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings
Ingredients:
- 1 (32 oz) container Vanilla Greek Yogurt
- 2 (14 oz) cans light coconut milk
- 1 cup chia seeds
- pinch of salt
Optional toppings:
- granola
- fresh fruit (I used blueberries and strawberries)
- coconut flakes
- sliced almonds
To make, stir together the Vanilla Greek yogurt, light coconut milk, chia seeds, and salt in a large bowl until fully combined.
Add the mixture to either 4 (16 oz) jars or 8 (8 oz) jars, leaving some room at the top for additional toppings.
Add the tops and bands to the jars and refrigerate overnight, or up to 4 days.
When ready to eat, unscrew the lids and add in some granola, fresh fruit, or other toppings of your choice. I add these toppings in the morning and then screw the lid back on and bring to work to eat.
This simple recipe is a great way to start a busy morning.
The yogurt and chia seeds keep you full (lots of protein and fiber) while the combination of vanilla, coconut, and fresh fruit makes it seem more like a treat than a healthy breakfast option! You can customize these to fit your tastes. Feel free to substitute almond milk for the coconut milk, or different fruit and nuts on top! My husband suggested also making these parfait style: layering the pudding with layers of granola and fruit throughout so each bite has the different ingredients.
Ingredients
- 1 (32 oz) container Vanilla Greek Yogurt
- 2 (14 oz) cans light coconut milk
- 1 cup chia seeds
- pinch of salt
- granola
- fresh fruit (I used blueberries and strawberries)
- coconut flakes
- sliced almonds (omit for nut free)
Instructions
- To make, stir together the Vanilla Greek yogurt, light coconut milk, chia seeds, and salt in a large bowl until fully combined.
- Add the mixture to either 4 (16 oz) jars or 8 (8 oz) jars, leaving some room at the top for additional toppings.
- Add the tops and bands to the jars and refrigerate overnight, or up to 4 days.
- When ready to eat, unscrew the lids and add in some granola, fresh fruit, or other toppings of your choice. I add these toppings in the morning and then screw the lid back on and bring to work to eat.
- My husband suggested also making these parfait style: layering the pudding with layers of granola and fruit throughout so each bite has the different ingredients.
