Chia Puds are the ultimate in breakfast-prepping for the week. Grab your jars, line ’em up, multiply this recipe by the amount of jars you have, and your brekkie is done for the week in about 5 minutes. Perfect to grab-and-go, and they’ll travel well in school bags and handbags alike.
This recipe has been made with nut butter and nut milk (great for after school for those who can tolerate nuts), but it can be easily swapped for coconut milk (delicious, but works with any milk you choose) and the nut butter can be swapped for a seed butter such as sunflower or tahini (sesame)… OR! You could swap it out altogether and stir through some yoghurt or even some shredded coconut.
Healthy Breakfast | Healthy Snacks | Vegan | Dairy Free | Gluten Free | Grain Free | High Fibre | High Protein | Sugar Free | Vegetarian | Lactose Free | Soy Free | Sesame Free | Egg Free | Wheat Free | Sweet Treats | Bulk Recipe | Jar Recipe
Preparation Time: 5mins
Soaking time: overnight, or at least an hour
3 tbsp chia seeds
½ tsp cinnamon
1 tbsp nut butter (natural peanut or almond butter, or sunflower seed butter if nut allergies)
1 medjool date, pitted and roughly chopped
1 cup unsweetened almond milk (or milk of choice)
Additional nut butter, dates and nuts to serve, if desired.
- In a jar, combine the chia seeds, cinnamon, nut butter, date and almond milk.
- Place the lid on the jar and shake well to combine.
- Place the jar in the fridge overnight for the chia to soak up the milk and soften.
- To serve, top with additional nut butter, dates or nuts to serve, if you wish.
Recipe by Bree Jenner – The Simple Lunchbox 2019