Overnight Chia Seed Breakfast Pudding with Fruit

Seasonal Sunday

There is something so “easy breezy” about this gorgeous breakfast.

With the lazier schedules of the summer months, I relish not having to set my alarm too insanely early so that I can hustle three kids out of bed in the morning.  No, these simple summer months allow for late night movies with the kids and a guilt-free morning routine of hitting the snooze button.  Yes, I am still out to conquer the world, just with a slightly less frazzled pace than what defines the school year.

My summertime mood seems to always make it into the kitchen, too.  There is just something so magical about throwing a couple of ingredients into a mason jar at night, and waking up to a luscious treat that is jam packed with tasty nutrients in the morning.  This is the perfect protein loaded breakfast to get you out of the “eggs-for-breakfast-every-morning-doldrums.”


It really, truly is THAT easy.

The simple ingredients:

1 cup of Almond Milk (or chocolate almond milk)

1/4 cup of Chia Seeds

1-2 teaspoons of Honey (omit if using chocolate almond milk)

Assorted fruit, suggestions: fresh strawberries, blackberries, blueberries, raspberries, crispy coconut chips, peaches, etc


Adding all the ingredients together, give it a good stir and shake.  Let is chill out in the fridge for about an hour, and then give it one more good stir so that all the chia seeds will have space and time to hydrate.  Now……just leave it in the fridge overnight to thicken up!


I made both vanilla and chocolate.

Personally, I am a sucker for chocolate.  Feel free to add additional chocolate to the recipe if you are looking for something richer.  However, since I was having mine for breakfast, I just left it “as is” from the carton of chocolate almond milk.  Three thumbs up for keeping it easy!


To make your morning feel a little extra special, grab a pretty glass for your chia pudding.


All the bright summer berries were divine with the creamy pudding and crunchy coconut.


Bon apetit!!



Photos Credit to: Jessica Helton

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