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?
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.
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. 🙂