Make-Ahead Raspberry Chia Yogurt Pudding for Busy Mornings

Does anyone else find mornings getting a bit hectic? With Phoebe starting 1st grade this week, I've been reminded how busy the school year can get. Whether you're juggling school runs or just trying to squeeze in an early workout, many of us crave quick, tasty breakfast options that keep our energy up until lunch. Right now, I'm loving this raspberry chia yogurt pudding. It's so simple that it hardly feels like a recipe. Just mix a few ingredients in a jar and let it chill overnight. In the morning, I layer it with yogurt, granola, and berries in a mason jar that I can grab and go. Keep reading for the details, and I'd love to hear about your favorite quick breakfast ideas!

photos by ashleigh amoroso

First, let's chat about yogurt. Back in college, I enjoyed Greek yogurt with strawberries, bananas, almonds, and a drizzle of honey daily. I might've gotten a little burnt out, but now it's back in my routine! I opt for full-fat yogurt to stay full until lunch, and it reminds me how satisfying and protein-rich breakfast can be when I want an alternative to eggs.

Next up, granola is a weekend favorite of mine. I love making a big batch of healthy granola that I can use throughout the week for the kids' lunches or my breakfasts. Just give me an hour with some nuts, oats, and dried fruit, and I'm in my element. This recipe is flexible, so I adjust the ratios based on what I have on hand. This time, I tossed in some chia seeds for extra fiber and healthy fats.

camille styles assembling raspberry chia yogurt pudding

This breakfast hits my goals of getting protein, omega-3s, and fiber first thing, keeping me full until lunch without wild blood sugar spikes. I usually whip up the chia pudding on Sunday night and layer it with yogurt, berries, and granola when it's time to eat or pack it for Phoebe's lunch. Meal prep is a lifesaver during this busy time!

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Ingredients

3 tablespoons chia seeds
3/4 cup almond milk (or coconut milk, or regular milk!)
1 teaspoon honey or maple syrup
dash vanilla extract
1 small container plain yogurt (I prefer full-fat Greek!)
1/2 cup granola – store-bought or homemade
raspberries (or blueberries, strawberries, figs, etc)

Instructions

Prepare the chia pudding the night before by mixing chia seeds, almond milk, honey, and vanilla in a mason jar or bowl. Stir well, then let it sit in the fridge for 30 minutes. Shake it up and return it to the fridge overnight to set.
When you're ready to eat, layer yogurt, chia pudding, granola, and berries in a jar or bowl. Repeat the layers and enjoy!