I cannot believe we’re already at the end of summer and that school starts back in just a few weeks! If your summer has been anything like ours, routines may have gone completely out of the window. Between trips away, camps and busy days, mealtimes have changed and the usual structure of the day has disappeared. These Chocolate Chia Puddings are one of my favourite make ahead breakfasts!
Then September arrives… and suddenly we’re all trying to get back on track!
The first week or two of back-to-school can feel a bit chaotic, so I love having a few easy breakfasts prepared ahead of time. They’re packed with fibre, protein and healthy fats, helping to create a more balanced breakfast that keeps little tummies satisfied for longer.
Why You’ll Love These Chocolate Chia Puddings
Easy to prep ahead: Make them the night before, then breakfast is ready to grab on busy school mornings.
Packed with fibre: Chia seeds are naturally high in fibre and can help support healthy digestion and a happy gut.
A great source of healthy fats: Chia seeds contain omega-3 fats, making them a simple way to add extra goodness to breakfast.
Filling and satisfying: Add yoghurt and fresh berries on top for extra protein, fibre and flavour.
Perfect for breakfast or snacks: Portion them into little jars or containers for an easy breakfast, after-school snack or even a small lunchbox addition.
Kid-approved: They feel like a chocolate treat, but you can feel good about what you’re serving them.
Getting ready for back to school
This week I’ve been in and out of town getting uniforms, books and ticking off the never ending back-to-school list! Our freezer stash has already come to great use, so I’ll definitely need to start replenishing it this week.
Here are 5 easy lunchbox recipes to help make those busy school mornings and evenings that little bit easier.
If you make anything, I’d love to see it — tag @littleloucooks so I can see what you’re making! ❤️
Chocolate Chia Puddings
Equipment
Ingredients
- 250 ml milk of choice
- 100 g plain/greek yogurt – coconut yoghurt works well too
- 3 tbsp maple syrup
- 20 g cocoa powder
- 50 g whole chia seeds
Instructions
- Blend the milk, yogurt, maple syrup and cocoa powder. Pour into a bowl. Stir in the chia seeds, mix leave it to sit for a few minutes and mix again really well so there are no big lumps. Cover with a plate and place in the fridge for about 6 hours or overnight.
- Divide and portion into pots. Serve with yoghurt and fruit.
- Storage: Store in the fridge for 3 days.
- Tip- for extra crunch add a sprinkle of granola – seeds or chopped nuts
