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)
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!
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!
Ingredients
Scale
1/2 cup chia seeds 2 cups milk of choice (more as needed) optional: 4 scoops vanilla protein powder or collagen 1–2 tbsp sweetener of choice (honey, maple syrup)- I leave this out if I use protein powder.
Instructions
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!
Notes
Maple Pecan Pear:
Per bowl: 1/4 cup chopped pear 2 tbsp chopped pecans drizzle maple syrup (or use maple syrup as sweetener)
Peanut Butter & Jelly
Per bowl: 1/4 cup homemade blueberry compote OR 1-2 tbsp blueberry jam big spoonful peanut butter
Homemade blueberry compote: 1 cup fresh or frozen blueberries 1 tbsp water drizzle maple syrup, if desired
1. Simmer on low until most liquid is evaporated. Store in fridge for 5-7 days.
Raspberry Lemon:
To whole batch: Stir in juice and zest of 1/2 lemon and 1/2 tsp vanilla extract
Per bowl: 1/4 cup raspberries A sprinkle of lemon zest
Maple Pecan Pear: Top prepared chia pudding with (per bowl):
1/4 cup chopped pear 2 tbsp chopped pecans drizzle maple syrup
Peanut Butter & JellyBlueberry compote:
1 cup fresh or frozen blueberries
1 tbsp waterdrizzle 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
Raspberry Lemon: 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
