So i am one of those people that get very very very happy when i have prepped all my food a night before for the next day. As this means that i can sleep longer in the mornings and that i do not have to make so called “convenient” not so nutritious food choices at university or on the go.
This recipe is super easy and so delicious and can be made a up-to 3 nights ahead. It is delicious and tastes so good and can easily be transported in a small glass jar. For this chia pudding i usually use tomato paste jar that is empty and clean, i find that reusing jars is such a nice way to store your spices and make your pantry look nice. At the same time you can use your jars to store your food like a lunch box or in my case like a “break jar” or “lunch jar”.
6 Tbsp of Chia seeds
1 Tbsp of Oats
1/2 Vanilla bean
10 Tbsp almond milk
half a frozen banana cut up in chunks ( if you do not have frozen bananas in the fridge on standby at all times for nicecream emergencies, just use a regular banana)
handful of cacao nibs
pinch of Ceylon cinnamon (optional)
handful of hemp seeds (Optional)
Mix all the ingredien
ts together thoroughly. Really stir it all together or else the pudding won’t be pudding like but instead will be dry and not so great. Once you have mixed everything well together seal well and store in the fridge overnight.
Yum in the Tum!
P.s if you like it on the sweet side feel free to add in some agave or maple. Use berries instead of banana or use both. As always this should serve as an idea take it and make it to your liking.
I enjoyed the pictured chia pudding on a beautiful wooden bench enjoying the last rays of light for that day.