Overnight Fruit Cheesecake Breakfast Pudding
Meal planning and meal prepping is becoming more of a priority in my busy life. If I don’t take some time on the weekend to prepare for the week ahead, I find myself reaching for less-than-healthy options that leave me feeling bloated and guilty (or skipping meals entirely). But, as a woman who was diagnosed with Hashimoto’s disease a few years ago, I have come to realize that if I don’t make my health a priority, I will never be the mom I need to be for my kids. So, I have been exploring new strategies for making sure I am eating healthy, protein-rich, gluten-free foods that give my body the energy I need to get through my busy days!
Dealing with an auto-immune disease like Hashimoto’s is often a trial and error process. The disease is not well understood and each person with the ailment reacts differently to different trigger foods. For me, gluten is a huge trigger. And although there is no gluten in oats, my body reacts poorly to them so I try to avoid oats as well. While I love the idea of overnight oats as a quick and easy breakfast option, it’s not a viable option for my diet.
So I had to get creative with a overnight oats-style breakfast that wouldn’t trigger my gut. It needed to be full of good, organic ingredients, lots of protein, filling, delicious, and easy to make and grab when breakfast time rolled around. And, by golly, I think I came up with just the thing!
I don’t know about you, but eating a high-protein, oat-free, gluten-free, keto-friendly breakfast that tastes like cheesecake is a huge win! I will make six jars of this overnight chia pudding in less than 20 minutes on a Sunday afternoon, stick them in the fridge, and my breakfast for the week is done. Not only is it easy, it’s super delicious and I now look forward to breakfast every morning!
Easy Overnight Fruit Cheesecake Breakfast Pudding
Want to give them a try? You know you do! Here’s what you need and how to get it done.
Gather Your Ingredients
For this recipe you’ll need:
- Chia seeds
- Flax seeds
- Hemp hearts
- Vanilla protein powder
- Sugar-Free Jello Cheesecake Pudding Mix
- Greek yogurt
- Almond milk
- Lemon juice
- Frozen fruit
You’ll also need glass jars with lids. I found a set of six on Amazon (link below!) that are perfect for overnight oats or a breakfast pudding like this.
Mix It All Up
Now it’s just time to toss it all in a jar! Seriously, it’s so easy. You literally put all of the ingredients in the jar (save the frozen fruit for a topping), mix it all up, put a lid on it, and stick it in the fridge overnight. In the morning, you’ll have. delicious, protein-packed, ready to eat breakfast!
Something to note: if you use frozen fruit, your puddings will stay good in the fridge for a couple of days. If you want the puddings to last the week, I’d suggest using chopped up fresh fruit instead and just adding your fruit when you’re ready to eat your breakfast pudding.
Overnight Fruit Cheesecake Breakfast Pudding (Gluten Free, Keto-Friendly)
Ingredients
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1 tbsp hemp hearts
- 1 scoop vanilla protein powder
- 1 tbsp sugar free Jello cheesecake pudding mix
- 1/3 cup Greek yogurt (I use organic, full fat)
- 1 tbsp lemon juice
- 3/4 cup unsweetened almond milk (any milk will do)
- 1/4 cup frozen fruit (or fresh at the time of eating if keeping refrigerated for more than a couple of days)
Instructions
- Add all ingredients (except frozen fruit) to a mason jar and stir until incorporated.
- Top with frozen fruit. Add a lid and store in the fridge overnight.
- If you're storing your puddings in the fridge for more than a couple of days, use a fresh fruit topping the day of eating instead.
Easy peasy lemon squeezy, right? If you try it, let me know what you think! I’ve added links to my favorite ingredients and glass jar options. Happy breakfasting!
