Anyone else feel like mornings suddenly just got realllll crazy? Phoebe started 1st grade this week, and I have to admit that I kinda forgot over the summer how much more scheduled things are during the school year. Whether you’re dealing with kids schedules or just trying to get your own tired self to a morning workout or early day at the office, I think most of us are looking for easy, delicious breakfast recipes that will actually keep us energized until lunch. This raspberry chia yogurt pudding is my current fave, and can almost not even be called a recipe because it’s basically just throwing things in a glass and letting them hang out in the fridge. I make the chia pudding the night before, and in the morning I layer it with the yogurt, granola, and berries in a mason jar that I can toss in my purse and take to the office with me. Read on to see how easy it is, and I’d love to hear all about your quick yummy breakfasts in the comments.
photos by ashleigh amoroso
Okay first: can we talk about yogurt for a sec? When I was in college, I literally ate greek yogurt with strawberries, bananas, almonds, and a drizzle of honey every single day of the week and was basically obsessed with it – and may have gotten just a tad burned out. But I’m happy to say that it’s back into my life – and yes, I go for the full-fat version so I stay satisfied until lunch – and it’s reminding me what a protein packed and filling breakfast it is when I don’t feel like eggs.
Okay, next superstar ingredient: there’s no weekend activity I love more than mixing up a huge batch of healthy, not-too-sweet granola that I can throw in the kids’ lunches and on top of my breakfasts all week long. Give me an hour in the kitchen with canisters of nuts and oats and dried fruit, and I’m totally in my flow state. I love this recipe, and I always mix up the ratios and ingredients based on whatever’s in the pantry. This time, I threw in a few tablespoons of chia seeds for a double dose of fiber and good fats.
This breakfast achieves my daily goal of getting in some protein, omega-3’s, and fiber first thing so I stay full all morning and my blood sugar isn’t spiking all over the place. I usually mix up a big batch of the chia pudding on Sunday night, and then have it ready to layer with yogurt, berries, and granola when it’s breakfast time or to send in Phoebe’s lunch. Meal prep for the win at this crazy time of year!
- 3 tablespoons chia seeds
- 3/4 cup almond milk (or coconut milk, or just plain milk!)
- 1 teaspoon honey or maple syrup
- dash vanilla extract
- 1 small container plain yogurt (I like full-fat greek!)
- 1/2 cup granola - store-bought or homemade
- raspberries (or blueberries, strawberries, figs, etc)
- The night before, make the chia pudding by combining chia seeds, almond milk, honey, and vanilla in a mason jar or bowl. Stir very well to combine, then let sit in fridge for 30 minutes. Take it out and give it a very good shake, then return to fridge overnight to set up.
- When ready to eat, layer yogurt, chia pudding, granola, and berries in a mason jar or bowl. Repeat the layers, and eat!
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