The Ideal Morning + Tropical Chia Breakfast “Pudding”

You know those super organized people who pack their lunch, prepare breakfast and clean the house before bed so that the morning goes as smoothly as possible? I deeply desire to be one of those people.

Unfortunately I’m a morning person – which means when bedtime is coming up I’m already exhausted.

I am a firm believer in the power of starting your day off right. But you gotta work with what you got. And I would much rather wake up at 5am and cook breakfast than stay up until 11pm prepping it. I know – I’m weird.

On a few rare occasions, especially as I’ve fallen more and more in love with meal prep and freezer meals (zero waste as often as possible), I manage to get breakfast ready ahead of time. Sometimes.

This cool recipe you can make 24 hours ahead of time (I haven’t waited longer than that, let me know if you can resist the deliciousness that long). Or the night before. But it needs to refrigerate for at least four hours so please plan ahead appropriately.

This also makes for a good “dessert”. But come on – you’re supposed to eat dessert for breakfast anyways, right?

 

Ingredients

1 cup coconut milk

1/4 cup chia seeds

1/4 cup maple syrup

1 tbsp melted coconut oil

Chopped mango, kiwi, pineapple and sliced almonds for topping. Flaked coconut would be good too. Mix and match as you please.

 

The Pudding

Mix all ingredients, including your toppings, in a jar.

Let sit un-refrigerated for about an hour.

Shake it really good than refrigerate for 4+ hours.

When ready to eat just shake it and dig in.

 

See, wasn’t that easy?

Chia pudding is a total cheater breakfast. 🙂

Meal Prep: Breakfast Jars 2 Ways

Not everyone has the time for a serious meal prep session. A great alternative I’ve found is when I make the time to cook a real breakfast I just make doubles – I set the uneaten portion aside for tomorrow or later in the week. Some things, like pancakes, can be frozen. If you don’t mind eating the same thing a lot you could make a whole week of breakfasts with just one morning and one recipe.

Below are two of my favorite breakfast prep recipes, husband approved!

Peaches and cream oatmeal

Makes 4 jars:

1 29oz can peaches (I used canned in syrup; if you don’t you might need to add more sweetener) – save the juices

2 cups of heavy cream or cashew milk/coconut cream

2 cups of rolled oats

1 tbsp cinnamon

2 tsp ginger (ground)

1 tbsp vanilla extract

1/4 cup honey or 1/2 cup brown sugar

1 tbsp butter or coconut oil

Preparation:

You’ll notice there’s a lot of choices on the ingredients. You can make these clean and vegan or cheap and wholesome. Or just make use of what you have on hand. I like to keep my food flexible because my cupboards never quite look the same.

In a saucepan bring milk and a pinch of salt to a quick boil. Toss in oats immediately and remove from heat.

In a small saucepan pour whole can of peaches, juices and all, sugar, cinnamon, ginger and butter. Cook on medium high until it starts to form a sweet, thick syrup. Taste – it should be a little bit too sweet and strong. Remove from heat. Stir in cooked oats and vanilla extract.

Eat and Store:

Separate into four jars while still hot. Refrigerate immediately until ready to eat – or eat it hot.

 

Blueberry Banana Parfaits

Makes 4:

24oz blueberry greek yogurt

1 cup cranberry-almond granola (or your favorite)

1 cup blueberries, fresh

2 bananas, cut into cubes

Preparation:

Layer ingredients equally among 4 jars. I suggest starting with a granola layer but that’s just because I like my granola soft.

If you want your granola crunchy, layer the yogurt on the bottom, the banana chunks, the blueberries, then the granola.

Eat and Store:

Refrigerate until ready to eat.

For a lower calorie/carbohydrate version:

To save on calories, use plain yogurt and replace the granola with a muesli blend.

I hope you enjoy these recipes. What’s your favorite breakfast on the go?