High-Protein Blackberry & Fig Chia Pudding

This is the kind of breakfast I want waiting in the refrigerator: creamy, filling and just sweet enough. I used Fairlife milk because of the additional protein, while light coconut milk makes the chia pudding extra creamy. Blackberry jam and fresh figs make it feel a little more special without adding extra work in the morning.

Ingredients

Chia pudding

• 1 cup milk
• ¾ cup canned light coconut milk
• ½ cup chia seeds
• 2 tablespoons maple syrup
• 1 tablespoon vanilla bean paste
• ¼ teaspoon sea salt

For each serving

• About ⅔ cup prepared chia pudding
• ½ cup plain nonfat Greek yogurt
• 1 tablespoon blackberry jam
• 1 fresh fig, sliced

Instructions

Whisk together the milk, coconut milk, maple syrup, vanilla bean paste and salt. Stir in the chia seeds and let the mixture rest for 10 minutes. Stir again to break up any clumps, then divide it between four jars and refrigerate overnight.

Serve each portion with plain Greek yogurt, blackberry jam and one sliced fresh fig.

The second stir is what gives the pudding an even, creamy texture, so don’t skip it. Make all four servings at once and breakfast is ready for the next several days.

shop the overnight oats jars that I used here. i use them for so many things! overnight oats, chia seed pudding, yogurt parfaits, etc.