Oat Milk Chia Pudding with Blueberry Orange Compote

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote will satisfy every member of the family!

This Oat Milk Chia Pudding with Blueberry-Orange Compote is grain- and dairy-free with no sugar added. The perfect healthy breakfast for everyone in the family!

Are you a creature of habit or a fan of change? This is a big debate in our family – the hubby likes to keep things consistent while I’m more of a fan of shaking things up. Take, for example, breakfast. As much as I love the consistent healthiness factor in our daily Power Protein Smoothie, I sometimes long for some other healthy dish such as this Slow Cooker Cherry Pie Oatmeal or this Mediterranean Smashed Avocado Toast.

But even though mom and dad may be sticking to the same old breakfast every morning (and honestly, most often for convenience’s sake) I’ve been really focusing on mixing things up for the little one so she is introduced to a wide variety of flavors and nutrients. I originally made this Oat Milk Chia Pudding with Blueberry Orange Compote for her to enjoy, but after tasting it I couldn’t help scooping up a big bowl for myself!

This Oat Milk Chia Pudding with Blueberry Orange Compote is the perfect meal prep breakfast that doesn't even need to be heated up to enjoy!

As I mentioned in my Healthy Carrot Cake Pancakes post, we’re following the baby-led weaning method for introducing Raia to food, and have already tested her on dairy, wheat and nuts/nut butters with no adverse reactions. However, this recipe doesn’t contain ANY of those potential allergens, so even if you aren’t doing BLW (or your child has shown some sort of adverse reaction to any of the above) this is the perfect healthy recipe to keep in your arsenal.

Did I mention it’s so delicious you’ll probably even want to make it if you DON’T have any kids?

This Oat Milk Chia Pudding with Blueberry Compote is the perfect make-ahead recipe for baby-led weaning, but it's delicious enough for the entire family to enjoy!

As all chia puddings do, this recipe does need to be started a day or two in advance, but aside from that the preparation is sooo easy. If you’re any sort of meal prepper, this recipe is for you. You’ll want to get the chia pudding started at least one night before you want to eat it, but I found it got even better with a couple of days in the refrigerator to set up.

As far as the compote, I recommend making it the day before as well since I’m not so sure how a warm compote would taste on the chilled pudding (could be good, though!) You can also use this compote as a no-sugar-added way to make a delicious PB&J for your little ones. Because we all know that’s another go-to for all us busy moms!

I can promise you this – once you taste this Oat Milk Chia Pudding with Blueberry Orange Compote, you won’t want to stop making it. It’s tasty, nutritious and, once it’s prepped, takes no time at all to serve. It’s the perfect breakfast for these last few summer days and still a great option once school starts up again in a couple of weeks.

This Oat Milk Chia Pudding with Blueberry Orange Compote is the perfect make-ahead back-to-school meal for the entire family to enjoy!

Here’s to easy, healthy, family-friendly meals!

Oat Milk Chia Pudding with Blueberry Orange Compote (Baby-Friendly!)
Prep Time
15 mins
Cook Time
1 min
Resting Time
12 hrs
Total Time
16 mins
 

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote will satisfy every member of the family!

Course: Breakfast
Keyword: baby-friendly, breakfast, dairy-free, gluten-free, grain-free, healthy, kid-friendly, make-ahead, meal prep
Servings: 4 servings
Calories: 90 kcal
Author: CaliGirl Cooking
Ingredients
For the pudding:
  • 1/4 cup chia seeds
  • 3/4 cup oat milk
  • 1/2 teaspoon vanilla extract or vanilla bean paste
For the compote:
  • 6 ounces blueberries
  • 1/4 cup water
  • 2 teaspoons orange zest
Instructions
  1. Combine the chia seeds, oat milk and vanilla extract or paste in a Mason jar with a lid. Shake to combine and place in refrigerator for at least 12 and up to 36 hours.

  2. To make the compote, combine blueberries, water and orange zest in a small saucepan. Bring to a boil and then reduce to a simmer, cooking until blueberries break down and mixture is reduced to a jam-like texture. Let cool completely before serving with chia pudding. 

  3. To serve, scoop some chia pudding into a bowl and top with compote.

No Guilt Southwestern Corn, Kale and Quinoa Salad

A healthy, make-ahead salad that’s low on guilt yet full on flavor, this Southwestern Corn, Kale and Quinoa Salad will become a new family favorite in no time.

This No Guilt Southwestern Corn, Kale and Quinoa Salad is the perfect healthy, make-ahead meal that will please the whole family!

How, oh how is it August already?? This summer has just flown by but, hey, we still have at least a month left, so let’s make the most of it, shall we? It may mean different things to different people, but I think one thing we can all agree making the most of summer does NOT mean is spending a ton of time in the kitchen – which is why you need some of this No Guilt Southwestern Corn, Kale and Quinoa Salad in your life.

With the little one keeping me busy and the beautiful weather keeping us outside, I’ve personally found myself in the kitchen less than I have probably ever been in my life, which means I am loving anything that I can make a big batch of in advance. I need to be able to come home from a morning at the beach, reach into the refrigerator and have lunch there waiting for me – because goodness knows the little one will NOT wait for me to whip up any sort of elaborate meal!

This Southwestern Corn, Kale and Quinoa Salad is just what my summer-loving heart ordered. Full disclosure, this recipe was inspired by a Trader Joe’s salad I grabbed in complete haste one day when I knew there was nothing waiting for me at home for lunch. Yes, it was a quinoa salad (which, on its own can be quite drab) but somehow the sweet corn, juicy tomatoes and creamy poblano-cilantro dressing all complemented each other just perfectly. So I set out to make my own version!

A healthy, make-ahead salad that's packed with protein and nutrients.

The salad part was pretty obvious – quinoa, corn, kale, tomatoes and some chunks of poblano pepper for good measure – but then came the dressing. I loved the creaminess of the dressing in the TJ’s version, but if this was going to be my go-to grab-and-go lunch, it needed to be as healthy as possible – which meant, Greek yogurt! I love how thick and creamy it is while also having so many nutritional benefits. And, honestly, I knew that all the other ingredients I’d be adding in were so packed with flavor that that was all I needed.

Speaking of those other ingredients – garlic, cilantro and roasted poblanos, I’m looking at you! I knew that would be all I needed to make this No Guilt Southwestern Corn, Kale and Quinoa Salad of mine a reality.

So, it’s pretty obvious that this recipe is packed with flavor, but the other thing I love so much about it is how much of it can be prepped in advance. Literally each of the steps that requires cooking can be done up to a few days ahead of time, so you can work on it whenever you have a free minute (or 10) in the kitchen. And, once it’s done and assembled, you’ll have enough Southwestern Corn, Kale and Quinoa Salad to last you at LEAST a week.

Meal prep lovers unite! This No Guilt Southwestern Corn, Kale and Quinoa Salad is nutrient-rich and will give you an entire week of healthy lunches.

If those aren’t all signs of a winning recipe, I don’t know what would be!

Maybe it’s time you see for yourself… 😉

No Guilt Southwestern Corn, Kale and Quinoa Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A healthy, make-ahead salad that’s low on guilt yet full on flavor, this Southwestern Corn, Kale and Quinoa Salad will become a new family favorite in no time.

Course: Main Course, Salad, Side Dish
Keyword: make-ahead, meal prep, quinoa, southwestern
Servings: 8 people
Calories: 355 kcal
Author: CaliGirl Cooking
Ingredients
For the salad:
  • 2 cups uncooked quinoa
  • 1 poblano pepper
  • 2 ears of corn, kernels cut off the cob
  • 1 tablespoon butter
  • 2 cups cherry tomatoes, halved
  • 2 cups kale, destemmed and cut into bite-size pieces
For the dressing:
  • 1 cup plain, non-fat Greek yogurt
  • 1 poblano pepper
  • 4 cloves garlic, peeled
  • 3/4 cup cilantro leaves
  • 1/4 - 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
Instructions
  1. Cook the quinoa according to package directions. (I usually put one part quinoa to two parts water in a saucepan, bring it to a boil, turn it down to a heavy simmer and let cook with the lid on for about 10 minutes, or until water is absorbed.) Fluff gently with a fork and let cool completely.

  2. Next, you’ll want to cook the peppers (both of them) and the corn. If you have a gas stove, simply cut the stem off of the peppers and hold them over a burner until they are lightly charred. If you have an electric stove, you may have to head to your grill to get that nice looking char. Let cool and then cut one pepper into large chunks and one into a small dice.

  3. For the corn, heat 1 tablespoon of butter in a medium saucepan over medium-high heat. Once the butter is melted, add the corn kernels and cook, stirring occasionally, until they are golden brown and smell caramelized. Remove from heat and let cool. 

  4. The final thing you’ll want to prep before assembling the salad is the dressing. Combine all dressing ingredients (including the charred poblano that is in large chunks) in a blender, omitting the olive oil and salt for now. Blend until ingredients are fairly creamy, then start streaming in the olive oil, until you come to a consistency you like. Finally, season with salt. 

  5. In a large bowl, combine all salad ingredients – quinoa, corn, diced poblano, kale and tomatoes – then pour on dressing and stir to combine. Salad will keep for up to a week in the refrigerator!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

It’s the final countdown!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

Two weeks (plus or minus a few days) until Baby D’s due date and things are getting real. I’m rushing around trying to get a bunch of things done before she gets here, but I’m also trying not to stress myself out too much because I know right now I need to be focusing on relaxing and not being too exhausted whenever I go into labor. I’ve got a few meals (and baked goods) stocked in the freezer and I have to say that one of the things I’m looking forward to the most are these Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, so naturally I wanted to share them with you!

I’ve had these in my mind to make for quite some time, and I figured there’s no time like the present to give them a shot. I mean, who doesn’t want single-serve batches of brown sugar and maple-flavored oatmeal ready to go at a moment’s notice when they’ve got a newborn baby in their arms?

Not only is it a quick and easy breakfast or snack solution for what I’m sure is going to be a crazy time for us, I also hear oatmeal is good for lactation and, since I’m trying to breastfeed as much as possible, I want to get that milk flowing!

Two bowls of Make-Ahead Freezer Oatmeal with Maple and Syrup ready to be devoured for a healthy breakfast.

If you’re as much of a fan of Trader Joe’s as I am, then you may have come across THEIR version of freezer oatmeal packs which I absolutely love. I haven’t made them much since I’ve been working from home since I have a little more time (and the hubs likes his Protein Power Smoothie in the morning), but when I was working my 9-to-5 I loved being able to pop them in the microwave for a couple of minutes and have a delicious bowl of non-instant oatmeal on days it would otherwise be impossible time-wise.

There’s really not anything tricky about my version of Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar. In fact, they’re a meal-prepper’s dream come true. You’ll simply cook up some high-quality oatmeal on a morning you have a little extra time, flavor it with tasty (and very seasonally appropriate) maple syrup and brown sugar, dollop a hefty scoop of said oatmeal in some jumbo muffin tins, and pop them in the freezer.

Once they’re set, you can pop them out of their tins and wrap them up individually for an easy grab-and-go breakfast that everyone in your family is sure to love, not just busy breastfeeding moms!

Create your own Make-Ahead Oatmeal Freezer Cups by scooping homemade oatmeal into jumbo muffin tins and freezing!

Seriously, though, they are like a little taste of homey comfort food that you can enjoy on any day of the week. As long as you have a couple of minutes to give the cups a quick spin in the microwave, you’ll be setting yourself up for a REALLY good day with a tummy full of healthy, filling oatmeal that tastes like it took you at least an hour to make.

Now, enough about delicious Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, on Friday I promised I would tell you about the fun, surprise-filled weekend we had. It was one we’ve had on tap for at least 5 or 6 months now, basically ever since we found out I was pregnant. Chris’ mom’s 70th birthday is this week (tomorrow, to be exact) and we wanted to do something really special for her.

Unfortunately, since I’m ready to pop any day now, we knew we wouldn’t be able to travel to celebrate with her, so we decided to bring the party here to Santa Barbara. We talked all of Chris’ siblings into coming to town (yes, all four of them, even his sister from Texas!) and rented a sweet house just up the road from ours.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar make the perfect balanced breakfast for a busy morning.

Chris was able to convince his parents to come visit, but mom thought she was just coming to see us and stay at our house. Little did she know that the whole family would be here, and staying at a beautiful vacation home to boot!

Long story short, we had such a great time hanging out with everyone and celebrating my MIL, but now I think we’re ready to slow down and really take in these last few days as a family of two (well, three if you count our fur baby). We have a couple of date nights and lots of relaxing in our future…Any other suggestions as to what we should do to savor these last few days before our little babe arrives? Let me know in the comments below! (And go make some Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar ASAP!)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect meal-prep for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These convenient, single-serving oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!

Course: Breakfast
Servings: 18 servings
Author: CaliGirl Cooking
Ingredients
  • 3 1/2 cups coconut milk (two 13.5-ounce cans)
  • 8 1/2 cups water
  • 1 1/2 teaspoons salt
  • 6 cups rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
Instructions
  1. Bring coconut milk, water and salt to a boil. Reduce heat to medium and add oats. 

  2. Cook for about 20 minutes, or until most of the liquid has absorbed into the oats, stirring occasionally, then stir in the brown sugar and maple. 

  3. Spray some jumbo muffin tins with cooking spray and scoop oatmeal evenly into the cups. Place in the freezer until solid, at least a couple of hours or overnight. 

  4. Remove the tins from the freezer and, using a butter knife or small offset spatula, gently loosen the oatmeal cups from each tin. Wrap each cup in plastic wrap and place back in the freezer.

  5. When you’re ready to heat up your oatmeal, take one of the cups, unwrap it and place it in a microwave-safe bowl. Microwave for 2 to 4 minutes, stirring occasionally if needed and top with any additional toppings you desire. Some of my favorites include nuts, peanut butter and more maple syrup.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar | CaliGirlCooking.com