MISSISSIPPI MUD PIE BREAKFAST CHIA POT
MISSISSIPPI MUD PIE CHIA POT
Chocolate for breakfast? Yes please. This breakfast pot is high-protein and high-fibre, to keep you full and satisfied, in more ways than one. It’s the perfect meal prep for the busy week ahead.
makes 3 Portions
Prep Time: 15 min
Chill Time: 1 hour or overnight
INGREDIENTS
CHOCOLATE CHIA BASE
4 tbsp chia seeds
1 cup milk of choice (almond, oat, soy, or dairy)
1 tbsp cocoa powder (unsweetened)
1–2 tbsp maple syrup or honey (to taste)
½ tsp vanilla extract
Pinch of sea salt
PEANUT BUTTER LAYER
3 tbsp natural peanut butter (or almond butter)
1 tbsp maple syrup (optional, for sweetness)
1–2 tbsp milk of choice (to loosen into a drizzle-able layer)
TOP LAYER
Greek yoghurt (go for high-protein option, I use Yeo Valley)
METHOD
Prep the chia pudding layer by mixing the chia seeds with milk, cocoa powder, maple syrup, vanilla extract and a pinch of salt. Mix well and pour into an air-tight container. Leave in the fridge to set for at least an hour or overnight.
Make the peanut butter layer by mixing the peanut butter, maple syrup and milk together until fully combined.
Layer them in a glass starting with the chia pudding, peanut layer and finally a layer of greek yoghurt. Optionally top with granola.
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Per pot (if you use high-protein greek yoghurt)
Calories: ~490 kcal
Protein: ~27 g
Carbohydrates: ~30.9 g
Fibre: ~5.7g
Fat: ~26 g
Saturated fat: ~5.3 g
Monounsaturated fat: ~12.5 g
Polyunsaturated fat: ~5.8g
Iron: ~3.3 mg
Calcium: ~330 mg
Potassium: ~600 mg
Magnesium: ~165 mg
Folate: ~40 µg
Zinc: ~2.6 mg
Vitamin E: ~3.8 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
