Chia seed pudding is one of the easiest and healthiest breakfasts to meal prep for the week. Always gluten free, easily vegan, and dairy free. All you have to do is whisk together some chia seeds with the milk of your choice and flavoring, leave it in the fridge, and wake up to pretty much dessert for breakfast. Since the basic combination of chia seeds and almond milk can get real old, real fast, here are three ways to add flavor and color to your bland chia seed pudding routine.

Raspberry Cacao Chia Seed Pudding

That time of month? Grab a bowl of this stat. Loaded with cacao, which balances hormonal mood swings, and raspberries, which can help relieve bloating, why even pop a Midol?!

From Gabi Conti, Brit + Co

(Yields 1 serving) 

Ingredients:

Optional Toppings:

Instructions 

  1. In a blender, blend coconut milk, vanilla extract, raspberries, cacao powder, and coconut sugar until smooth.
  2. Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate for at least 2 to 3 hours or overnight.
  4. Once ready, top with whatever toppings you desire.

Tropical kiwi chia seed pudding

Cure your winter blues with a tropical-inspired bowl. Loaded with vitamin C-rich kiwi and iron-packed spinach (it’s how it stays so green), this recipe will make you feel like you’re relaxing on a beach and provide all the energy to power through your day.

Recipe from Gabi Conti, Brit + Co

(Yields 1 serving) 

Ingredients: 

Optional Toppings:

Instructions:

  1. Blend coconut milk, ginger, lime, vanilla, coconut sugar, kiwi, and spinach until smooth.
  2. Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate for at least 2 to 3 hours or overnight.
  4. Once ready, top with whatever toppings you desire.

Lemon bar chia seed pudding

Lemon bar lovers, take note. Infused with immunity-boosting turmeric (take that, flu season!) and metabolism-boosting lemon, this bowl is sure to add some pep in your step this morning.

Recipe from Gabi Conti, Brit + Co

(Yields 1 serving) 

Ingredients: 

Optional Toppings:

Instructions: 

  1. Blend coconut milk, turmeric, lemon juice and zest, vanilla, and honey until smooth. Taste, and if not sweet enough, add more honey.
  2. Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate for at least 2 to 3 hours or overnight.
  4. Once ready, top with whatever toppings you desire.

Follow along on Pinterest for more breakfast recipes.

(Photos via Gabi Conti / Brit + Co)