Spiced Overnight Oats

Spiced Overnight Oats

This simple and healthy breakfast option will hit all the spots when you are wanting something with a little bit of cinnamon and spice in the morning. This recipe is gluten and dairy free.

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It does not need to be Fall in order for me to want anything spiced. These almost have a bit of a chai flavoring. They are delicious! These are great to serve up as a breakfast or midmorning snack. They are fun to make for the kiddos, and then let them play with the different toppings in the morning.

I created a vanilla and a chocolate flavor, because sometimes you just need a little something chocolatey when the cravings strike. I also included my vanilla cinnamon coconut milk recipe, which I use frequently in most of my recipes. If coconut isn’t your thing then feel free to sub in your preferred dairy free milk. You really can’t go wrong.

Spiced Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 2 Jars

Ingredients
  

Chocolate Spice Oat Jar

  • 1 cup gluten free oats
  • 1 1/4 cup coconut milk *see below
  • 2 tbsp cocoa powder (unsweetened)
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg, cardamom
  • 1/2 tsp cinnamon
  • 2 tsp chia seeds
  • Toppings: 1/3 sliced banana, dairy free vanilla yogurt, cacao nibs, hemp seeds and toasted coconut

Vanilla Spice Oat jar

  • 1 cup gluten free oats
  • 1 1/4 cup coconut milk *see below
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg, cardamom
  • 1/2 tsp cinnamon
  • 2 tsp chia seeds
  • Toppings: roasted coconut and sliced almond, hemp seeds, nut butter, dairy free yogurt and raspberries

Homemade Coconut Milk

  • 1 can of full fat coconut milk
  • 4 cups filtered water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions
 

  • Combine all the ingredients in a large mason jar or airtight container and shake vigorously until well blended
  • Combine all the ingredients listed for your selected spiced oats flavor (aside from the toppings) in a mason jar. Cover and shake vigorously until well combined. Let it sit in the fridge overnight or for 2 hours before eating. Add on the toppings and dig in!
Strawberry Overnight Oats

Strawberry Overnight Oats

Here is a quick and easy breakfast recipe that will keep you fueled to tackle the day ahead. This is easy to make and prep for a healthy grab and go option during busy weekdays. This recipe is dairy and gluten free.

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I love an easy breakfast option. I will make this recipe for my husband and myself for a healthy breakfast and snack option throughout the week. I sprinkle in some collagen and protein powder for some added nutrients. I typically use Ancient Nutrition Vanilla Collagen Protein for a clean source of protein. My kids will also dig into these too. I mean who can resist that delicious peanut butter goodness dripping over the edge like that?

Strawberry Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 4

Ingredients
  

Overnight Oat Layer

  • 1 1/4 cup gluten free oats
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 1/2 cup coconut milk
  • 2 tbsp vanilla protein or collagen powder
  • 1/2 banana, mashed

Layers

  • 1 cup strawberries, diced and mashed
  • dairy free yogurt I use Forager Vanilla Bean Cashewmilk yogurt
  • grain free granola I use Purely Elizabeth brand
  • nut butter
  • strawberries, chopped

Instructions
 

  • combine all of the overnight oat ingredients into a mixing bowl and mix well
  • let the oat mixture sit in the refrigerator overnight or for up to 1 hour
  • layer in the oats, mashed/chopped strawberries, granola, yogurt and nut butter to your liking
  • dig in! You can store these in an airtight container for up to 4 days for optimal freshness.
Thin Mint Chia Seed Pudding

Thin Mint Chia Seed Pudding

Are you a lover of Thin Mint Cookies? Or, do you enjoy the refreshing taste of mint chocolate chip? Then, you will absolutely love my Thin Mint Chia Seed Pudding. This is Keto, Paleo, gluten and dairy free. Enjoy!

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I love making this or any of my overnight chia seed recipes for an easy breakfast. I simply meal prep this on a Sunday, and multiply the recipe for however many upcoming days I need it for. This overnight recipe takes the guess work out of what you will serve for breakfast, and it sets itself. Just dump the ingredients into a bowl, whisk, and then it does it’s magic as it sits in the refrigerator. Breakfast doesn’t get any easier than that!

As I have mentioned before, I opt for a chocolate protein powder that has a collagen complex to it. I use Ancient Nutrition or Primal Kitchen chocolate collagen blends, which you can find in my “Shop” section, Amazon, or at your local Whole Foods store. Chia seeds are an amazing superfood that is rich in fiber, healthy fat, protein, calcium and manganese. Chia seeds also pack a punch with omega-3 fatty acids and other nutrients. All-in-all this dish is a well balanced breakfast that will keep you fueled throughout your morning and ready to tackle to day ahead. Enjoy!

Thin Mint Chia Seed Pudding

Mindful Living With Amanda
Keto, Paleo, Dairy & Gluten Free
Course Breakfast, Snack
Servings 1

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 2 tbsp chocolate protein powder I use Primal Kitchen or Ancient Nutrition Chocolate Collagen powders
  • 1 tbsp maple syrup
  • 1 tbsp cacao nibs
  • 1/4 tsp pure peppermint extract
  • Optional Toppings: additional cacao nibs, shredded coconut, freshly torn mint leaves, grain free granola

Instructions
 

  • whisk together all of the pudding ingredients, and store in an airtight container in the refrigerator for up to 2 hours or overnight
  • mix prior to eating and top with additional cacao nibs, shredded coconut, fresh mint leaves, or grain free granola
PB Cup Smoothie Bowl

PB Cup Smoothie Bowl

Calling all peanut butter cup lovers! This delicious PB Cup Smoothie Bowl recipe is packed with nutrients, and it is fully balanced to fuel you up for the day ahead. This is Paleo friendly if you sub in some equally delicious almond butter. Enjoy!

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My morning routine involves a fasted workout of some sort, which is followed by a balanced breakfast to help repair my muscles. I enjoy getting in some form of movement in my mornings before I head downstairs to start the morning grind with my family. My morning movement is something I keep sacred for myself, which is distraction free. I meditate, journal, and complete a workout that serves my body for that particular day. Then, I eventually make it downstairs, make myself some tea, pack lunches, and then save smoothie making until the end. If you are a parent you know that starting your blender before the kids wake up is always a gamble.

I typically use a protein powder that also has a collagen complex. I will use Ancient Nutrition’s Multi Collagen Protein powders or Primal Kitchen’s Collagen Fuel in most of my smoothies. I look for grass-fed collagen powders that are simple in nature without an exhausting list of ingredients. Collagen in general is a great addition to any diet for enhanced hair, skin, joints and digestion. Aside from smoothies I will add this into my coffee, baked goods, energy bites, oatmeal, etc. I grab this from their website or at my local Whole Foods store.

Something that I have carried with me after reading the Body Love series by Kelly LeVeque is that meals and smoothies should have a healthy balance of fiber, protein, healthy fats and greens. So, despite this smoothie looking like a dessert there is actually cauliflower rice in the mix. Frozen cauliflower rice is something I often use in my family’s smoothies, because it is flavorless but packs a punch with nutrients. If you are living a Paleo lifestyle then I would sub in almond butter for the peanut butter, and it is just as delicious. I hope you enjoy this creamy smoothie bowl, and dig into it as often as I do my friends!

PB Cup Smoothie Bowl

Mindful Living With Amanda
Dairy & Gluten Free, Paleo Friendly
Course Breakfast
Servings 1

Ingredients
  

  • 1-2 scoops chocolate protein powder I portion out the scoops I need to get 20-30g of protein
  • 1 tbsp peanut butter swap in almond butter for Paleo
  • 3/4 cup unsweetened, coconut milk
  • 1 cup frozen, cauliflower rice
  • 1 tbsp ground flaxseed

Toppings

  • cacao nibs, grain-free granola and additional nut butter

Instructions
 

  • Blend all of the smoothie ingredients together in a high-speed blender until smooth
  • Sprinkle on the toppings for some more texture and nut butter goodness

Notes

If the smoothie is too thick, add in small amounts of additional coconut milk.  Be careful not to add in too much liquid, so it remains thick for scooping.
Chocolate Protein Cookies

Chocolate Protein Cookies

Calling all chocolate lovers looking for a healthy snack packed with protein for a midday or morning recharge. These protein cookies are paleo friendly, gluten and dairy free!

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When I think about protein snacks I often think of either an intense sugar taste, or an extremely dry and bland texture. There are some good options on the market such as Tone It Up, Primal Kitchen Collagen Bars, and Bullet Proof, which I typically keep on hand. However, there are several protein bars and snacks that are full of unnecessary and unhealthy ingredients that can end up spiking your blood sugar levels, which leave you hungry shortly after consuming.

Recently I decided to try to make my own protein cookies, which can serve as a midday or morning snack in addition to a healthy breakfast option. To be honest, I also really needed to use the bananas on my table. My kids are not banana bread fans, so I have to get crafty.

These cookies are super simple to make. For the protein powder I use Tone It Up, Ancient Nutrition, or Primal Kitchen Collagen Fuel. Again, look on the label to see what you are consuming. Try to avoid a protein that has a long list of ingredients and high sugar content. If your batter ends up being too think then add in a little coconut milk to your preference. Combine all of the ingredients and bake for 6-8 minutes until the tops crack. I like all things soft baked, so I lean towards the 6 minute mark. Enjoy!

Chocolate Protein Cookies

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Breakfast, Snack
Servings 12 cookies

Ingredients
  

  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 banana, mashed
  • 1 tbsp chocolate protein powder
  • 1 tsp pure vanilla extract
  • 2 tbsp dark chocolate, chopped

Instructions
 

  • Preheat the oven to 350 degrees
  • Using a fork or a standard mixer, combine all of the dry ingredients
  • Add in the maple syrup, melted coconut oil, banana, and vanilla extract. Mix until well combined.
  • Using an ice cream scooper or a generous tablespoon, scoop out 12 cookies onto a nonstick baking sheet. Roll the cookies into a ball and flatten slightly with the palm of your hand.
  • Bake for 6-8 minutes, until the tops slightly crack. Allow the cookies to cool for 2 minutes before serving, or store them in your refrigerator in an airtight container up to 1-2 weeks for optimal freshness. Enjoy!
Bacon Wrapped Sweet Potato Wedges

Bacon Wrapped Sweet Potato Wedges

Hey there, fellow bacon lovers! If you love sweet potatoes and bacon then this is a no brainer. This is a great recipe to serve up as an appetizer or a side dish to lunch or dinner. This could even be a great addition to a brunch! Whatever the occasion, I hope you enjoy these gluten free and Paleo friendly Bacon Wrapped Sweet Potato Wedges!

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I have to admit that I love bacon. A good quality piece of bacon can brighten up any dish. I use sugar free bacon, and the brands I trust are Butcher Box, Apple Gate, and Nature’s Rancher. I routinely get all of my meats delivered from Butcher Box, and every so often I add in a package or two.

I created my Bacon Wrapped Sweet Potato Wedges recipe shortly after I shared my Bacon Wrapped Dates recipe. Do you see a trend here? Both of these dishes can be served as an appetizer or a side dish for a delicious lunch, dinner, or brunch! I will even make these and put them on top of my salads.

The key to making this dish is to cut the sweet potato into wedges that are uniform is size, so that the cut pieces of bacon will wrap around them perfectly. Once they are wrapped then place them seam side down onto the baking sheet. I roasted mine in the 25-30 minute range, but keep an eye on yours as all ovens are different. As long as you get a nice crisp on the bacon you will be good to go! Enjoy!

Bacon Wrapped Sweet Potato Wedges

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Appetizer, Side Dish, Snack

Ingredients
  

  • 16 slices of Paleo friendly bacon (cut in half) I use Nature's Rancher or Apple Gate
  • 2 medium sweet potatoes, peeled and chopped into wedges
  • 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil, melted
  • 1/2 tsp coconut flour

Instructions
 

  • Preheat the oven to 400 degrees, and line a large baking sheet or two small baking sheets with parchment paper
  • In a medium mixing bowl, toss the cut potato wedges with the melted coconut oil, chopped rosemary, sea salt, and coconut flour until evenly coated
  • Wrap each wedge with bacon and place seam side down onto the baking sheet. Repeat this process until each wedge is wrapped with bacon.
  • Roast the wedges in the oven for about 25-30 minutes until the potatoes and bacon are crisp to your liking
  • When done place the wedges on a large plate lined with paper towels to cool, and transfer to a serving dish when ready to eat. Enjoy!
Yogurt & Granola Breakfast Cups

Yogurt & Granola Breakfast Cups

I love making fun breakfast options for my family. Let’s be honest, we eat with our eyes. I created my Yogurt & Granola Breakfast Cups recipe as a fun way to serve up breakfast or a healthy snack to myself and kiddos. You can mix and match different flavors and toppings any way you like. This recipe is gluten free, and Paleo friendly.

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As I have mentioned before, breakfast is my favorite meal. Breakfast sets such a good tone for your day, and if you plan it right it can be something pretty special. I love getting creative for breakfast, because you can go savory or sweet. I typically go sweet to be honest. For this recipe I used my Paleo Granola Cup recipe as a little dish to hold my toppings.

To keep this Paleo friendly I used almond butter for the PB & Cacao version and I used dairy free yogurt. For the cacao nibs I use Navitas brand. I use the unsweetened version, because I enjoy the raw cacao flavor, but whatever floats your boat. The yogurt I typically use is Forager Project’s vanilla bean yogurt and GT’s CoCoYo vanilla coconut yogurt. Both of these can be found at your local Whole Foods.

Another yogurt bowl I make with the yogurt cups is Banana & Date. Dates are an excellent source of fiber, and bananas are packed with nutrients as well. I love the element of the pure vanilla extract. Of course, I had to make a PB & J version. For Paleo opt for an almond butter, which is what I used. My kids always go for the peanut butter or sunflower butter for this one. Whatever works for you is best. For the jelly I used my Mixed Berry Chia Jam, which is out of this world. So simple to make, and packed with antioxidants.

My absolute favorite version of the Yogurt & Granola Breakfast Cups is my Key Lime Pie Bowl. I love citrus and anything key lime. For the base I used GT’s CoCoYo vanilla coconut yogurt, and I blended in lime juice, vanilla extract, and unsweetened shredded coconut. I garnished it with lime zest, hemp hearts, additional coconut, and cacao nibs. You see what I mean, the sky is the limit with this recipe. I hope you have fun mixing and matching different toppings and flavor combinations. This is a fun interactive breakfast you can get your family involved in, and it never gets old with the more flavors and toppings you add! Enjoy!

Yogurt & Granola Breakfast Cups

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Breakfast, Snack

Ingredients
  

Paleo Granola Cups * (Recipe Is Linked Below)

    Nut Butter & Cacao Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 2 tbsp nut butter
    • 1 tbsp cacao nibs
    • 1 tbsp chia seeds

    Banana & Date Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 1/2 banana, sliced
    • 2 dates, chopped
    • 1/2 tsp pure vanilla extract
    • 1 tbsp unsweetened, shredded coconut

    Nut Butter & Jelly Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 2 tbsp Mixed Berry Chia Jam* (Recipe Is Linked Below)
    • 1 tbsp sliced almonds
    • 2 tbsp nut butter

    Key Lime Pie Cup

    • 3/4 cup coconut yogurt mixed
    • 1 Paleo Granola Cup
    • 1/2 lime, juiced
    • 1 tbsp unsweetened, shredded coconut
    • 1 tsp lime zest
    • 1/4 tsp pure vanilla extract
    • 1 tsp hemp hearts
    • 1 tsp cacao nibs

    Instructions
     

    • Place the yogurt as the base and layer in the ingredients depending on what bowl you pick. Enjoy & have fun!
    • For the Key Lime Pie Bowl: mix the lime juice, shredded coconut and vanilla extract into the coconut yogurt, and then layer on the remaining toppings
    Mixed Berry & Chia Jam

    Mixed Berry & Chia Jam

    I love a good jam that is free from sugar and extra junk. This recipe is super easy to make, and it is kid and adult approved! Serve this on top of toast, yogurt, or ice cream to add some berry flavor to a simple snack or dessert! This is Paleo friendly and gluten free!

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    My son Samuel has a PB & J sandwich every day, and I use berries on top of my yogurt or smoothies frequently. Berries in general are packed with nutrients and antioxidants, but if you look at the added sugars and ingredients on the traditional jams and jellies found at your local food store they overpower the nutritional content of the fruit. So, I decided to make my own jam at home that is super easy to make, and it maybe takes 5 minutes to make from beginning to end.

    The more I cook the more I realize it is more cost effective and healthier to find easy alternatives to packaged items to make right in your own kitchen. This jam not only has the antioxidants from the mixed berries, but it has extra nutrients from the chia seeds. Chia seeds are an excellent source of fiber, energy, protein, and omega-3 fatty acids. Chia seeds are also great for skin health, bone and joint integrity, and they help balance blood sugar levels. For more information click here for my go-to source on all things health and wellness on Dr. Axe’s website.

    I love this recipe. I use this as a garnish to my Lemon Bar Muffins. There is something about the blend of berries and citrus that makes everything make sense. I also use this on top of some coconut yogurt with nut butter for a little PB&J vibe. You can also spread this on top of some sprouted toast in the morning, or just make a classic PB&J sandwich with your nut butter of choice. You can’t go wrong here. The sky is the limit. Enjoy!

    Mixed Berry Chia Jam

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Side Dish

    Ingredients
      

    • 1 cup frozen organic mixed berries
    • 1 tbsp raw honey
    • 1/2 lemon, juiced
    • 1 tbsp chia seeds
    • 1 tbsp filted water

    Instructions
     

    • Combine all of the ingredients in a small sauce pan and simmer over medium heat.
    • Stir the berry mixture frequently, and gently smash the berries with a fork into smaller bits (depending on how much texture you like in your jam).
    • Once thickened and warmed through remove the jam from the heat and transfer to a glass storage container. Serve immediately, or allow the jam to completely cool before you store it in the refrigerator in an air tight container.
    Paleo Granola Cups

    Paleo Granola Cups

    Granola is a frequently used item in my house, and so are desserts. So, this recipe was created to be a base for desserts, snacks, and breakfasts throughout the week. You can easily fill these with yogurt, nut butter, ice cream, or use them as a fun topper to a yogurt bowl. My Paleo Granola Cups are Paleo friendly and gluten free!

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    My son Shane will have granola on top of his ice cream and yogurt all of the time. In fact, if you are going to offer him yogurt then you should check to make sure you have granola first. I will use this recipe or my Spiced Grain-Free Granola Recipe for the young man. My son Samuel will eat these plain. As you can tell my children are opposites. Sammy is slowly developing a sweet tooth as time goes on. Some mornings he will just ask for a cucumber, and while these granola cups are delicious I don’t know how well they would pair with chopped vegetables, you know what I mean?

    These are super simple to make and take about 20 minutes from beginning to end. Of course, there is a food processor involved, because it makes for a super easy recipe. The tricky part will be pressing the dough into the muffin tins. Don’t worry I have tested this recipe out a few times, so here is my tip: use your fingers to press the dough in and up along the edges of the muffin liner. If you can do that, then this is going to be easy breezy for you.

    These will need to cool completely before you remove the muffin liners. I simply remove the cups from the muffin tin, and then place them into the fridge for about 10 minutes until completely cooled. Then you gently peel away the liner. I store my granola cups in my refrigerator in an air tight container for up to 5 days. You can also freeze these too. Simply, take them out to thaw for about 5-10 minutes before serving, and stuff them with ice cream as a dessert. The options are limitless! I hope you enjoy these!

    Paleo Granola Cups

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Breakfast, Dessert, Snack
    Servings 12 muffins

    Ingredients
      

    • 1/4 cup unsalted sliced almonds
    • 1/4 cup unsalted cashews
    • 2 tbsp pumpkin seeds
    • 2 tbsp sunflower seeds
    • 3/4 cup unsweetened shredded coconut
    • 1/4 cup almond flour
    • 1/4 cup raw honey
    • 1/4 cup melted coconut oil
    • 2 tbsp nut butter
    • 2 egg whites
    • 1/2 tsp pure vanilla extract
    • 1/4 tsp nutmeg
    • 1/2 tsp cinnamon

    Instructions
     

    • Preheat the oven to 350 degrees, and line a muffin tin with 12 liners
    • Combine all of the ingredients into a food processor, and process until a smooth dough forms
    • Distribute the dough evenly amongst all 12 tins (about a generous tablespoon each)
    • Press the dough down and up along the edges of the muffin tins, so that a cup is formed
    • Bake for 10 minutes, remove from the oven, press into the middle of each cup with a tablespoon or a small cylindrical item, and return to the oven for another 5 minutes until golden brown
    • Remove the granola cups from the muffin tin, and allow to completely cool before removing the liners
    • Stuff with ice cream, yogurt, fresh fruit, or use as them as a topper to a yogurt or smoothie bowl. Enjoy!
    Chia Seed Pudding Breakfast Jars

    Chia Seed Pudding Breakfast Jars

    I am a fan of chia seed pudding, and any recipe that is low maintenance. Lately I have been making these chia seed pudding breakfast jars for a quick and clean snack or breakfast option in the morning. These recipes listed below are all a twist on a basic overnight chia seed recipe.

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    I have not been eating seeds, nuts, and dairy recently during an elimination protocol I am following, but I have been making these breakfast jars for awhile now. Recently, I have been making these more for my husband. These are super easy to make. You can make these as a simple meal prep on a Sunday or the night before. When I finish my elimination protocol I imagine I will eat these beauties again if I tolerate them well. These were always something I looked forward to in the mornings as I started my day. It’s the little things sometimes, right?

    The options are limitless when it comes to mixing and matching different flavor combinations. Below I made two from a base made with vanilla extract, and two from a base with almond extract. I have to admit that the almond extract base is out of this world.

    I made a PB & Banana Jar and a PB & J Jar with the base with vanilla extract. Both are great takes on a classic PB sandwich. You can substitute the peanut butter with your nut butter of choice. Sometimes I use almond or sunflower butter depending on what I have in my pantry. I honestly could eat peanut butter with anything. I love a great nut butter option that is drizzly and not stiff. Here you will find I used dairy free yogurt, and the brands I commonly use are GT’s CoCoYo, Kite Hill, or Forager.

    For the jars with almond extract I blended a tablespoon of protein powder into the yogurt layers for added nutrients. For the Chocolate Cherry Jar I used Ancient Nutrition Multi Collagen Protein in chocolate, and for the Blueberry Almond Jar I used Primal Kitchen Vanilla Coconut Collagen Fuel. Collagen is a powerful complex protein that helps improve skin and hair health, and it helps reduce joint pain and stiffness.

    I hope you enjoy these as much as we do! Store these in airtight containers in your refrigerator, and enjoy them all week long. You won’t know if you are eating a breakfast, snack, or a dessert!

    Chia Seed Pudding Breakfast Jars

    Mindful Living With Amanda
    Gluten Free & Dairy Free
    Course Breakfast

    Ingredients
      

    Vanilla Chia Seed Pudding Base

    • 1/4 cup chia seeds
    • 1 cup coconut milk
    • 1/2 tsp pure vanilla extract

    Almond Chia Seed Pudding Base

    • 1/4 cup chia seeds
    • 1 cup coconut milk
    • 1/2 tsp pure almond extract

    PB & Banana Jar

    • 1/2 vanilla chia seed pudding mixture
    • banana, peanut butter, cacao nibs, vanilla dairy free yogurt, sliced almonds

    PB & Jelly Jar

    • 1/2 vanilla chia seed mixture
    • raspberries, vanilla dairy free yogurt, cacao nibs, peanut butter

    Blueberry Almond Jar

    • 1/2 almond chia seed mixture
    • 1 cup dairy free yogurt mixed with 1 tbsp vanilla protein powder
    • blueberries, sliced almonds, almond butter

    Chocolate Cherry Jar

    • 1/2 almond chia seed mixture
    • 1 cup dairy free yogurt mixed with 1 tbsp chocolate protein powder
    • cherries, peanut butter, cacao nibs

    Instructions
     

    • Mix the ingredients of your selected chia seed pudding base, and store it in the refrigerator in an airtight container for 2 hours or overnight.
    • Layer in the premade chia seed mixture and toppings of your choice for your selected jar, and serve immediately or keep in the fridge for up to 3-4 days in an airtight container.