Staple to prep for the week! Breakfast will only take 5 minutes tops, or you can just grab & go.
This is such a versatile prep, so feel free to swap out, add in, or take away anything you'd like. The focus is to ensure you have enough liquid in your jar so it is not dry.
Chia Seed Pudding + Overnight Oats
1/3 cup organic gluten free rolled oats
2 tbsp chia seeds
1 tbsp hemp seeds
1 tsp cinnamon
pinch salt
1 date chopped
1 tbsp almond butter
1 1/2 cup almond milk
2 tsp vanilla extract
1 tbsp MCT oil (optional)
splash maple syrup, date syrup, or honey (add as little or as much as you'd like based off sweetness preference)
Directions: In a jar, add together all dry ingredients (oats, chia seeds, hemp seeds, cinnamon, salt, chopped date) & mix. Next add in all wet ingredients (nut butter, nut milk, vanilla extract, MCT oil, maple syrup) and mix well or add lid and shake aggressively. Ensure that you have a decently soupy consistency to prevent your mixture from being dry, the chia seeds will gelatinize and the oats will absorb a good amount of the liquid. Make sure to taste test it before storing in the fridge and add more of anything you'd like. Store in the fridge overnight and enjoy for up to 5 days.
I love to grab mine on the go for the busy days and eat it out of the jar with a spoon. When I have more time or need a more filling meal, I love to serve it with coconut yogurt, fresh fruit, and other toppings. Check out my reel on Instagram (linked below) where I show how I assemble it this way.
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