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Meal Prep Recipe: Chia Pudding: 3 Ways

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I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

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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!
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Basic Chia Protein Pudding Recipe

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!

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Let Sit: 30+ minutes
  • Total Time: 18 minute
  • Yield: 34 servings (depending on size of jar) 1x

Ingredients

Scale

1/2 cup chia seeds
2 cups milk of choice (more as needed)
optional: 4 scoops vanilla protein powder or collagen 
12 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

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

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

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