Admittedly, I hate meal prepping. I hate eating the same thing for several days in a row. However, I really enjoy prepping these chia puddings for busy weekday mornings, so that I know I’m starting my morning off on the right foot with a filling breakfast. My recipe below is for one jar, feel free to double, triple, or even quadruple the recipe if you want to make it for more than one day like me. I wouldn’t make it for more than 4 days at a time. The mixture will start to separate, and it gets a little funky. This recipe is also super fun to experiment with. I’ve tried it with so many different flavors of instant pudding mix, and every single one turns out incredible! I can’t wait to hear how you guys like it.

Print Recipe

Strawberry Cheesecake Chia Puddings

One of my favorites to prep and have in the fridge to make busy weeks a little less stressful.

Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast, Breakfast Prep, Chia Pudding, Easy Breakfast

Servings: 1 jar

Ingredients

• 1/4 cup Chia Seeds
• 1 cup Milk (I use whole milk, but you can use whatever you want)
• 1/2 tbsp Jello Cheesecake Mix
• 1/3 cup Diced Strawberries
• 2 tbsp Lemon Juice
• 1-2 tsp White Sugar

Instructions

• Add chia seeds, milk, and cheesecake powder into a jar that you can put a lid onto, stir until fully combined. Let the jar sit for 10 minutes in the fridge to firm up a bit.
• While the chia sets, in a separate bowl, combine the strawberries, lemon juice, and sugar and let sit for the rest of the time the chia is setting.
• After the 10 minutes are up, put the lid on the jar and shake it up. If needed, stir to fully incorporate the milk into the chia seeds ensuring that you don’t have any dry pockets of chia throughout the mixture. Spoon the Strawberry mixture on top of the chia mixture.
• Put the lid on the jar and place in the fridge for at least 4 hours, but ideally overnight.