Overnight Ube Chia Pudding With Cottage Cheese
A no-cook, meal-prep breakfast that comes together in two minutes the night before. Ube halaya and ube extract give it that deep purple color and rich flavor. Cottage cheese adds a quiet protein boost you won't taste. Top with blueberries and it honestly feels like dessert at 7 AM.
Servings: 1
Calories: 220kcal
Equipment
- 1 Mason jar or glass jar
- 1 Measuring spoons
- 1 Measuring cup
- 1 Spoon or small whisk
Ingredients
- 2 tablespoon chia seeds whole, not ground
- ½ cup milk whole, oat, or full-fat coconut
- 1 tablespoon ube halaya sweet purple yam jam
- 1 tablespoon cottage cheese small curd
- 1-2 teaspoon honey or maple syrup to taste
- ⅛ - ¼ teaspoon ube extract to taste
- ¼ teaspoon vanilla extract optional
Optional Toppings
- fresh blueberries
- Dried Shredded coconut
Instructions
- Add chia seeds, milk, ube halaya, cottage cheese, honey or maple syrup, ube extract, and vanilla (if using) to a jar. Stir well until the halaya and cottage cheese are fully combined with no streaks.2 tablespoon chia seeds, ½ cup milk, 1 tablespoon ube halaya, 1 tablespoon cottage cheese, 1-2 teaspoon honey or maple syrup, ⅛ - ¼ teaspoon ube extract, ¼ teaspoon vanilla extract
- Let the jar sit on the counter for 10 minutes, then stir again. This second stir breaks up any chia seeds that settled at the bottom and gives you a more even texture.
- Cover and refrigerate for at least 4 hours, or overnight. The pudding will thicken as the chia seeds absorb the liquid. By morning it should be thick, creamy, and spoonable.
- Top with fresh blueberries just before serving. Add an extra spoonful of ube halaya if you want it richer.fresh blueberries, Dried Shredded coconut
Notes
- Stir twice. Once when you mix, once after 10 minutes. That second stir is the difference between clumpy and creamy.
- Use small curd cottage cheese. It blends in more smoothly. By morning you won't see it or taste it.
- Taste before refrigerating. The flavor mellows overnight, so season it slightly stronger than you think you need to.
- Coconut milk upgrade. Full-fat coconut milk makes this noticeably richer and pairs beautifully with ube.
- Make multiple jars. The recipe scales easily. Three jars on Sunday and you're set for most of the week.
- Don't skip the ube extract. The halaya adds flavor but the extract is what gives you that deep, vivid purple color.
- Storage: Keeps covered in the fridge for up to 4 days. Add toppings just before serving. Does not freeze well.
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 9g | Fat: 8g | Fiber: 10g | Sugar: 12g
