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Breakfast Meal Prep

The creamiest chocolate chia pudding recipe with rapsberry greek yogurt and homemade no-bake granola.

This recipe is , , with main ingredient

Easy breakfast meal prep ideas

Chocolate Chia Seed Pudding Parfait

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 meals
Author: Bobby Parrish


For the chia seed pudding

  • 1.5 cups light coconut milk
  • ½ cup unsweetened almond milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons agave nectar or maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup of chia seeds

For the raspberry yogurt:

  • 1.5 cups greek yogurt
  • 1 cup fresh or frozen raspberries
  • 2 tablespoon orange juice
  • 2 teaspoons agave nectar or granulated sugar

For the nut granola:

  • 1 teaspoon coconut oil
  • 1/3 cup chopped almonds
  • 1/3 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • Tiny pinch of salt
  • 1.5 tablespoons agave nectar
  • 1 tablespoons unsweetened shredded coconut flakes


  1. To make the pudding, add the coconut milk and remaining ingredients, except the chia seeds, to a blender. Blend on high for 30 seconds. You can also whisk the mixture in a large bowl until very well combined. Pour the mixture into a bowl and add 1/3 of the chia seeds and whisk very well. Repeat until all of the of the chia seeds are added and whisk well. Set the pudding to the side for 5 minutes and then whisk well. Rest 5 more minutes, whisk well, cover the bowl, and set in the refrigerator for at least 3 hours, or until the texture is thick and pudding like. It can take up to 6 hours.
  2. While the pudding is resting, make the raspberry yogurt by combing the raspberries and next 2 ingredients to a small pot or pan. Use a potato masher or fork to completely mash the raspberries. Bring the mixture to a simmer and let it bubble away for 5-8 minutes, stirring a few times. The jam is ready when most of the liquid has evaporated and the mixture has thickened up. Check for seasoning, you may need a little more agave nectar. Allow the raspberry jam to cool down a little bit and add it to a bowl with the greek yogurt. Mix well and keep in the fridge.
  3. To make the granola, pre-heat a non-stick pan over medium-low heat with the coconut oil. Add the almonds and walnuts and cook for 3-5 minutes until the nuts become slightly browned. Add the cinnamon, salt, and cook for another minute. Add the agave nectar, coconut flakes, and cook for one more minute. Take off heat and check for seasoning, you may want a little more agave nectar or cinnamon.
  4. To assemble the parfait cups, spoon some of the chia seed pudding on the bottom, add some raspberry yogurt on top, and repeat those steps one more time. Top it all off with some of the granola and keep in fridge until ready to enjoy! You may want to wait to add the nuts, otherwise they may get a little soggy.

Recipe Notes

305 calories per meal
27 grams of carbs per meal
18 grams of fat per meal
13.4 grams of protein per meal
6 grams of fiber per meal

9 thoughts on “Breakfast Meal Prep”

  1. On your video you mentioned a quinoa breakfast bowl, but I couldn’t find it listed on the links or when I went to the website. Could you give be a link to it, please?

  2. so I tried the chia pudding but even after hours in the fridge it is “runny”….. any ideas for thickener other than adding more chia seeds?

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