The Orange Kitchen

Salted Caramel Chia Pudding Pots.

Most people meal-prep lunch and dinner, but I am not 'most people'. No, you see I'm all about meal-prepping breakfast because you damn well bet those extra 15 minutes snoozing in bed in the morning make my day oh, I dunno, INFINITELY better than it would have been had I needed to get up earlier to make, of all tedious things, breakfast.

I've never been an alarm snoozer, but I have always been a girl who values maximum time spent sleeping over most other things. This means that I will always set the alarm for as late as is humanly possible to do so while still being at work on time. I'm actually so skilled at doing this now that I'm quite the morning ninja if you will, entirely capable of fully getting up, dressed, fed, make-uped, hair done, teeth brushed, tea drunk and out the door within a 20 minute window. This my friends, takes considerable skill. It also takes some sneaky breakfast meal-prep, which is where this particular recipe comes in to save the day (literally).

These little pots of morning goodness are;
          - Nutritious (thanks to all that fibre, omega-3 and protein in the chia seeds)
          - Easy to make (thanks to the only real 'prep' being the need to quickly blend, stir and put in the fridge overnight), and, MOST IMPORTANTLY,
          - TASTY (thanks to all that PB and gooey medjool date caramel-ness).

All in all, they're kind of amazing and yes indeed they've saved my morning hustle many a time. My boss, though she doesn't realise it, very much owes my presence in her office on time as expected to these Chia Pudding Pots, thereby making these guys the real MVP around here!

Ingredients;
1 cup soy milk
3 medjool dates (pitted)
1 tbsp peanut butter
3 tbsp chia seeds
Handful raspberries
Handful granola

1. Add the soy milk, pitted medjool dates and peanut butter to a blender and mix on high speed for a minute or two, making sure the dates are fully broken up and there aren't any chunks in the mixture.
2. Take a bowl and put the blended caramel milk mixture into it. Add in the chia seeds then stir well.
3. Place in the fridge for a few hours.
4. Take some small, airtight containers and add some raspberries into the bottom, roughly mashing them with a fork. Scoop in the chia pudding on top, then seal the container and place in the fridge until you're freaking out one morning about being late for work.
5. In the midst of that morning freak out, remember past you was smart and meal-prepped for this exact scenario. Remove the Chia Pudding Pot from the fridge, sprinkle some crunchy granola on top and enjoy.
6. Despite your sneaky sleep in, turn up at work on time anyway thanks to your meal-prepped breakfast and proceed to smash out a wicked day in the office/workplace, all thanks to a humble Salted Caramel Chia Pudding Pot. Magic!

*this makes 2-3 chia puddings, depending on the size of jar you use!)